This Triffle was made for my hubsters birthday. He wanted Strawberry Birthday cake, I told him this was my version of Strawberry Birthday Cake. Below I have given you some quick tips to make this dessert easy peasy!
1 pound cake (store bakery brand or frozen pound cake-sliced into ½” slices.
1-3 oz. pkg. instant vanilla pudding-(I use Jello brand, use your favorite brand and you can use virtually any flavor to make this “pastry cream”)
1 pint of whipping cream
1/3 cup of half & half
2 pints of fresh strawberries or combination of your favorite berries
¾ cups sugar or to taste.
You’ll need a clear glass bowl to assemble the Triffle in.
For Pastry Cream:
In a deep bowl, dump the package of 3 oz. vanilla instant pudding, add the pint of whipping cream and the 1/3 cup of half & half.
Whip on high until thick and stiff peaks form.
Refrigerate until you need it to assemble the triffle.
In a medium sauce pan with a lid on low heat put 1 pint of cleaned & hulled fresh strawberries. Add the ¾ cups of sugar. Put the lid on the pan and let the berries become mushy about 10 minutes. With a hand held blender, pull the berries off the heat and use the hand held blender to puree them. Then push them through a fine sieve with the back of a large spoon, this will get all the seeds out and make the strawberry puree silky and delicious. Put the puree back on the heat without the lid on for another few minutes until thick. Keep an eye on the puree because it may stick.
At this point you are ready to assemble; in a triffle bowl or medium glass bowl start to layer the different components. Begin with the slices of pound cake, then spread a layer of pastry cream, a layer of fresh sliced strawberries, a drizzle of strawberry puree, then the pound cake, alternating ingredients in that order ending with a layer of pastry cream, fresh strawberries and the strawberry puree.
Cover and refrigerate for several hours. Serve with sweetened whip cream if desired.