About This Recipe
This trifle is a decadent dessert that brings together the best of two classics— creamy banana pudding and fresh strawberry shortcake (Two of my favorites!). Layered with soft cake, silky vanilla pudding, ripe bananas, sweet strawberry preserves, and clouds of whipped cream, each bite is rich, fruity, and somehow light… all at once!
Built for both flavor and presentation, this trifle is assembled in clear layers so you can see every beautiful component. It’s perfect for gatherings, holidays, or any time you want a show-stopping dessert that still feels kind of both nostalgic and familiar. And the best part? You really can arrange and decorate this trifle however you want. You are the artist and I guarantee your guests will love it!
Key Ingredients
Strawberries – Fresh strawberries bring brightness, juiciness, and a pop of color to every layer, while the homemade strawberry preserves add a jammy, concentrated sweetness that ties the trifle together. Using both gives you contrast in texture and a deeper strawberry flavor throughout the dessert.
Bananas – Add natural sweetness and a soft, creamy texture that makes this trifle feel reminiscent of classic banana pudding. When layered into the dessert, they mellow into the pudding and cake, creating a rich, comforting bite.
Vanilla bean paste – Gives the pudding a deep, aromatic vanilla flavor with visible specks of vanilla throughout. It adds a more intense, bakery-style richness than extract alone and elevates the entire custard base.
Heavy whipping cream – Plays two roles here: it enriches the pudding for a silky, luxurious texture and transforms into a light, airy whipped cream topping. Together, it adds both richness and softness, balancing the fruit and cake layers.
Egg yolks – Give the vanilla pudding its signature custard-like body and richness. They help thicken the mixture and create that smooth, velvety texture that holds up beautifully between layers.
Cake slices – The cake forms the foundation of the trifle, soaking up the flavors of the pudding and fruit while adding structure. Pound cake offers a rich, buttery base, while angel food cake keeps things light and airy—both work beautifully depending on how decadent you want the dessert to be.
FAQ’s
Tips for the Perfect Vanilla Pudding
- Whisk the dry ingredients thoroughly before adding any liquid to prevent clumps.
- Stay attentive while cooking. Be sure to constantly whisk the pudding for a smooth texture.
- Don’t walk away once it starts heating; the pudding can thicken quickly once it reaches the right temperature.
- Strain the pudding through a fine mesh sieve if you want an ultra-smooth finish. Love this one! It works so well!
- Press plastic wrap directly onto the surface while chilling to prevent a skin from forming.
- Cool completely before layering into the trifle so it doesn’t affect the texture of the other trifle components.
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If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
Strawberry Banana Trifle
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Equipment
Ingredients
- 10 oz (283 g) angel food cake or yellow/white box cake (cut into 1 inch squares)
Vanilla Pudding
- 2⅔ (631 mL) cups whole milk
- ⅓ cup (79 mL) heavy cream
- ½ cup (100 g) sugar
- 4 tbsp (32 g) cornstarch
- ¼ tsp (1.5 g) salt
- 1 tbsp (13 g) vanilla bean paste (vanilla extract also works, but I prefer the paste in this recipe)
- 2½ tbsp (35 g) unsalted butter
- 3 egg yolks
- sliced bananas (about 2 bananas)
Strawberry Preserves
- 1½ tsp (4 g) cornstarch
- 1½ tbsp (22 mL) water
- ½ lb (225 g) strawberries, sliced (+ about 6-8 strawberries sliced for garnish)
- 1 tsp (5 mL) lemon juice
- 1/2 tsp (1.5 g) lemon zest
- 1½ tbsp (19 g) granulated sugar
- small pinch of salt
Whipped Cream
- 3 cups (720 mL) heavy whipping cream
- 1 cup (120 g) powdered sugar
- 1 tsp (5 mL) vanilla extract
Instructions
Enable Step-by-Step Mode- For the vanilla pudding, In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Slowly whisk in the milk and heavy cream until smooth. Cook over medium heat, whisking constantly, until the mixture begins to boil and thickens.
- In a separate bowl, lightly beat the egg yolks. Using a soup ladle, slowly whisk some of the hot pudding mixture (about 1 cup) into the eggs to temper them (make sure you are whisking as you pour).
- Pour the tempered eggs back into the saucepan and continue cooking briefly (about 2 minutes), whisking constantly, until the pudding smooth and thick.
- Remove from heat and whisk in the vanilla bean paste and butter until fully combined. Then, for an even and smooth finish strain the pudding through a fine mesh sieve into a large bowl.
- Press plastic wrap directly onto the surface, and chill completely before assembling. *The pudding needs about 2-3 hours to chill and set up.
- For the strawberry preserves, stir together the cornstarch and water in a small bowl to make a slurry.
- Add the strawberries, lemon juice, lemon zest, sugar, and salt to a saucepan. Cook over medium heat, stirring with a wooden spoon, until the strawberries soften and release their juices.
- Stir in the cornstarch slurry and continue cooking until slightly thickened. Remove from heat and let cool completely (about 30 minutes).
- For the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer, beat until medium-stiff peaks form. Keep chilled until ready to assemble the trifle.
- Time for assembly: Add a layer of cake to the bottom of the trifle dish, covering the entire base evenly.
- Spoon a layer of vanilla pudding over the cake and spread evenly.
- Arrange banana slices around the sides of the trifle dish, pressing them against the glass so they are visible from the outside. Add more banana slices across the top of the pudding layer.
- Spoon the strawberry preserves over the bananas. Press some sliced strawberries against the sides of the dish for decoration.
- Add a layer of whipped cream and spread evenly. Then repeat this process until reach the top of the trifle and finish with a layer of whipped cream on top. Decorate with extra strawberries, banana slices or even cake crumbs!