Strawberry Shortcake Trifle

Ingredients:

Pound cake

• 220 g unsalted butter at room temperature, plus extra for greasing the pan
• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp coarse salt
• 1.5 cups granulated sugar
• 5 large eggs
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• Special equipment: 22x12 cm bread pan; trifle bowl

Strawberry

• 350 g of strawberry jam
• 900 g strawberries, hulled and halved
• 1 tbsp lemon juice
• Sugar to taste

Cream

• 450 g of cream cheese at room temperature
• 2/3 cup powdered sugar
• 3.5 cups heavy cream
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease a bread pan.
2. Pound cake:
   
   In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, combine the butter and sugar and beat with a mixer on high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Continue beating on high speed for 5 minutes. Stir in the cream and vanilla extract. Add the flour mixture and beat on low speed until smooth.
3. Spoon the batter into the prepared pan and bake until a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes. Let the pound cake sit in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The pound cake can be baked up to 2 days ahead. Wrap tightly and store at room temperature.
4. Strawberry:
   
   In a medium saucepan, heat the strawberry jam over medium-high heat until lukewarm. Add the strawberries and 1/4 cup water and bring to a boil; cook until the strawberries begin to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste, if desired. Cool completely. The strawberries can be made up to 1 day ahead; store in the refrigerator in a tightly sealed container.
5. Cream:
   
   In a large bowl, beat the cream cheese and powdered sugar with a mixer until very smooth. Add a little of the heavy cream and beat. Fold in the remaining heavy cream, a little at a time, and beat until stiff peaks form, stopping occasionally to scrape down the bottom of the bowl. Stir in the lemon juice and vanilla.
6. Assembly:
   
   Cut pound cake into 4-cm cubes. Spoon a little over a quarter of the frosting into the bottom of a trifle bowl. Top with a third of the cake, then a third of the strawberries with their juices. Repeat the layers, starting with the frosting and ending with the strawberries. Top with the remaining frosting and a few strawberries. Cover and refrigerate for at least 4 hours or overnight.