Sorry, you need to enable JavaScript to visit this website.

Strawberry Pistachio Trifle

Florida crystals

Layers of pound cake, pastry cream, whipped cream, strawberries and crunchy pistachios create a delightful mélange of flavors. A refreshing no-bake summertime treat sweetened with homegrown Florida Crystals® Organic Raw Cane Sugar.

Prep Time
Florida crystals
Web_Download_Thumbnail-GreenLife-Marley's Kitchen Reshoot
Latest and Greatest Recipes

At Florida Crystals® we’re always creating new recipes to help you stay ahead of trends and wow your friends. They’re each made with real ingredients and our organic, homegrown sweetness, and we have something for everyone. Check it out!

10 servings
For the Pastry Cream
  • 2 cups whole milk
  • ½ cup Florida Crystals® Organic Raw Cane Sugar
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 1 egg
  • 4 egg yolks
  • 4 tablespoons unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
For the Whipped Cream
  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 2 teaspoons pure vanilla extract
For the Trifle
  • 2 pints fresh strawberries, quartered
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 1 pound cake, cubed
  • ¼ cup pistachios, shelled
  • Whole strawberries for decoration

Step 1

Prepare the pastry cream. In a medium saucepan, bring the milk, sugar, and salt to a simmer. Stir until the sugar is completely dissolved. Remove from heat.

Step 2

In a large bowl, whisk together the cornstarch, egg, and egg yolks. Whisk a little of the hot milk mixture into the egg mixture to temper the eggs. Slowly add the remainder of the milk and whisk until incorporated.

Step 3

Transfer this mixture back into the saucepan used to heat the milk. Bring the mixture to a boil. Stir constantly with a whisk to prevent lumps. Cook until the mixture thickens. Remove from heat and strain through a fine strainer into a bowl. Add butter and vanilla and mix until well incorporated. Cover the cream with plastic wrap, making sure it touches the cream so it doesn’t develop a skin. Refrigerate until completely cool.

Step 4

Combine the strawberries with the sugar and allow the strawberries to macerate and release juices.

Step 5

Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until stiff peaks form. Reserve in the refrigerator.

Step 6

Assemble the trifle. Place a layer of pound cake at the bottom of a trifle bowl. Top with a layer of strawberries. Add some of the juices released by the strawberries. Sprinkle pistachios on top. Add a layer of pastry cream and then a layer of whipped cream. Repeat the process of layering ending with whipped cream.

Step 7

Decorate with quartered strawberries, whole strawberries, and pistachios. Drizzle some of the juices from the macerated strawberries on top. Serve.

Additional Tips:

Using the same ingredients, assemble individual serving dishes.