Layers of vanilla custard, pound cake, whipped cream, and spring strawberries in one show-stopping glass bowl. Zero baking on the day — assemble it ahead and let the fridge do the work.
Directions
- Toss the strawberries with the granulated sugar and let them macerate 20 minutes until juicy.
- Whisk the milk and pudding mix 2 minutes until thick; chill 5 minutes.
- Whip the cream with the powdered sugar and vanilla to medium peaks.
- In a trifle bowl, layer a third of the cake cubes, then pudding, then berries with their juices, then whipped cream. Repeat twice, arranging berry slices against the glass as you go.
- Crown with whole berries and white chocolate shavings, and chill at least 4 hours (overnight is better) before serving.