1tablespoonvanilla bean paste or 2 teaspoons vanilla extract
Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
If you don’t have a trifle dish, you can easily use a large bowl to make this.
vanilla bean pudding
Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.
vanilla whipped cream
Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.