For the Trifle:

Layer the Trifle:

• In a trifle dish or large bowl, layer a few pound cake cubes and fresh strawberries on the bottom.
• Top with a layer of vanilla bean pudding, then a layer of whipped cream.
• Repeat the layers with the cake cubes and strawberries. You can repeat this process 3 to 4 times.
• Top the final layer with whipped cream and garnish with fresh strawberries, if desired.

Serve:

• The trifle can be served immediately. However, if you prefer, you can make it ahead by assembling the trifle the morning of and storing it in the fridge.
• If you use refrigerated whipped topping, you may be able to make it the night before.
• Store in the fridge until ready to serve.

For the Vanilla Bean Pudding:

Mix Ingredients:

• In a shaker cup, combine the cold milk and cornstarch. Seal the cup and shake for at least 30 seconds.
• Pour the mixture into a saucepan. Add the sugar and salt.

Cook the Pudding:

• Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
• Remove from heat and stir in the vanilla bean paste (or vanilla extract) and butter until fully melted.

Cool:

• Let the pudding cool to room temperature. You can use it at room temperature or refrigerate it until you're ready to use it.
• For the Vanilla Whipped Cream:

Whip the Cream:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream and vanilla bean paste (or extract).
• Beat on medium speed until soft peaks form.