Layers of angel food cake, strawberries soaked in lemon and basil, homemade vanilla pudding and whipped cream combine to make an easy trifle that is delicious
Prep Time 20minutes
Chill Time 5hours
1angel food cake
2Cheavy whipping cream
1tsp vanilla extract
To make vanilla pudding
Whisk together ½ C milk, cornstarch, egg yolks, and salt in a bowl. Set aside. with remaining milk and cornstarch.
Bring remaining 1½ milk and ½ C sugar to simmer over medium heat. When bubbles just start to form around the outer edge, remove from heat and pour slowly into the milk/egg mixture whisking constantly.
Immediately pour the mixture back into the same saucepan. While stirring constantly, bring the mixture to a low boil for 5 minutes. Remove from the heat once thickened and add vanilla and butter.
Pour the pudding into a bowl to cool. Place plastic wrap over the top and press the wrap down so that it is in contact with the pudding. This will prevent a skin from forming on the pudding.
Allow the pudding to cool completely before building the trifle. It takes 1-2 hours in the fridge or you can kickstart the process by putting the pudding in the freezer for 30 minutes before moving to the fridge for another 30 minutes.
To sweeten strawberries
Remove stem, hull and quarter strawberries. Place in a large bowl and add the juice of one lemon and sugar. Toss gently to combine.
To make whipped cream
Pour cold heavy cream into a large mixing. Using a hand mixer or a stand mixer, whip the cream starting on medium speed and increase to high speed once the cream has thickened slightly.
After 1 minute, turn the mixer off and add powdered sugar and vanilla. Turn mixer back on low first to blend in sugar and then increase speed to high until cream forms stiff peaks.
To assemble Strawberry Junk
Tear or cut the angel good cake into one-inch pieces. Place chunks on the bottom of a large trifle dish or a 9x13 baking pan.
Top angel food cake evenly first with the strawberries and accumulated syrup. Next spread the cooled vanilla pudding across the strawberries and last, top with whipped cream.
Place in the fridge to chill for at least 4 hours before serving.