Name: Strawberries and Cream Trifle
Prep time: 45 min
Total time: 3 h 45 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 1 1/2 c. all-purpose flour; 3 tbsp. cornstarch; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1 1/2 c. sugar; 9 tbsp. salted butter, at room temperature; 3 large eggs, at room temperature; 1/2 c. sour cream, at room temperature; 1 tsp. vanilla extract; 3 lb. strawberries, hulled and halved, 4 whole strawberries reserved; 2/3 c. sugar; 1 tbsp. grated lemon zest, plus 2 tablespoons lemon juice; 1 (3.4-ounce) box instant vanilla pudding mix; 2 c. cold milk; 1 1/2 c. cold heavy cream; 1/2 tsp. vanilla extract

Step 1For the cake: Preheat the oven to 350˚F. Line a 9-by-13-inch baking dish with parchment paper and spray with cooking spray. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.

Step 2Beat together the sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.

Step 3Pour the batter into the prepared pan and bake until the cake is golden and a toothpick inserted into the center comes out clean, 25 to 28 minutes. Let cool for 10 minutes in the pan, then remove the cake to a rack to cool completely, about 1 hour.

Step 4For the strawberries: Meanwhile, toss together the halved strawberries, sugar, and lemon zest and juice in a large bowl. Cover and let sit until juicy, about 1 hour.

Step 5For the cream: Whisk together the pudding mix and milk in a large bowl until smooth, about 2 minutes. Cover and refrigerate until set, about 5 minutes.

Step 6Beat the heavy cream and vanilla in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 2 to 3 minutes. Mix one-third of the whipped cream into the pudding mixture to lighten it, then carefully fold in the remaining whipped cream with a rubber spatula.

Step 7Cut the cooled cake into 1½-inch cubes. To assemble the trifle, place half of the cake cubes in the bottom of a trifle dish or large glass bowl, then top with half of the strawberries and half of the cream mixture; repeat the layers of cake, strawberries, and cream. Cut the remaining 4 strawberries in half and use for garnish. Cover and refrigerate at least 2 hours and up to overnight.