Ingredients

The following ingredients have 4 Servings
  • ⅓ cup (42.6 g) cornstarch
  • ¾ cup (150 g) sugar
  • ¼ teaspoon (1.3 g) salt
  • 3 cups (720 ml) whole milk
  • ¾ cup (180 g) heavy cream
  • 6 egg yolks
  • 3 tablespoons (42 g) unsalted butter
  • 2 teaspoons (8 g) vanilla extract
  • 2 ½ - 3 pounds (1.1 - 1.3 kl) homemade or store bought vanilla cake
  • 4-5 cups (576- 720 g) fresh strawberry (, sliced length wise)
  • strawberry glaze (optional)
  • 2 cups (476 g) heavy whipping cream

Instruction

  • Add dry ingredients to a saucepan: cornstarch, sugar and salt . Mix to combine.
  • In a medium bowl, whisk together milk, heavy cream, and egg yolks.
  • Gently whisk the wet ingredients into the saucepan making sure there are no lumps, until sugar has dissolved.
  • Place sauce pan, on the stove at medium high heat – keep stirring constantly until it starts to bubble. Cook for about 7-10 minutes, until mixture has thickened.
  • Stir in the butter and vanilla until thoroughly mixed. Turn off the heat.
  • Cover the surface directly with plastic wrap to prevent the surface from drying up and forming lumps. Allow it to come to room temperature, refrigerate until ready to use.
  • Cut vanilla food cake into small, bite sized cube pieces.
  • Layer half of the cake in the bottom of a trifle dish or large bowl. Generously top with the vanilla custard mixture, followed by sliced strawberries. Top strawberries with strawberry glaze, if using, and repeat the layering process.
  • Garnish the top with fresh strawberries and whipping cream. Keep refrigerated until ready to serve.