Clover Sonoma Strawberry Orange Trifles

Strawberry Orange Trifles are a berry delicious citrus treat, perfect for summer! Created by Sugar & Charm/Eden Passante, made using Clover Organic Heavy Whipping Cream and Organic Unsalted Butter.



What you need:ย 

  • 4 large egg yolks
  • 2/3 cup (134g) granulated sugar
  • 1 tbsp orange zest 1 orange
  • 1/3 cup (80ml) fresh orange juice
  • 1/4 tsp salt
  • 6 tbsp Clover Sonoma Organic Unsalted Butter, room temp and cut into pieces
  • 8 ounces Clover Sonoma Heavy Whipping Cream
  • 1 pound Cake – homemade or store-bought
  • 1 pound strawberries – washed and sliced

For Homemade Poundcake:ย 

  • 1 cup unsalted butter, softened
  • 1 ยพ cups granulated sugar
  • 3 large whole eggs
  • 3 large egg yolks
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 ยพ cups all-purpose flour


  • Fill the bottom of a double broiler with water. Place on high heat until the water boils, then simmer.
  • Add the orange juice, zest, egg yolks, and sugar to a small mixing bowl and whisk.
  • Pour into the top of the double broiler or a metal bowl that fits over the hot water pan.
  • Whisk the ingredients for 10 minutes until the mixture becomes thicker and a pale yellow.
  • Remove the mixture from the heat and add in 6 tablespoons Clover Sonoma Unsalted Butter.
  • Whisk until the butter has melted.
  • Pour the curd into a heat-proof glass jar and add a piece of plastic wrap directly on top so it touches the top of the curd.
  • Whip Cover Sonoma Organic Heavy Cream using an electric mixer for 2-4 minutes until soft peak forms.

Assembling Trifles:

  • Cut mini star shapes out of a pound cake and place on a plate.
  • Wash and slice the strawberries.
  • Add a layer of orange curd at the bottom of each small trifle.
  • Cover that with a layer of homemade whipped cream.
  • Layer the stars and strawberries around the side.

For Homemade Poundcake:

  • Preheat oven to 350F (175C).
  • Generously grease a loaf pan or 9×9 cake pan with butter.
  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy (1-2 minutes).
  • Add the eggs and egg yolks, salt and vanilla extract and beat.
  • Scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
  • Reduce mixer speed to low and gradually add flour until well combined.
  • Spread batter evenly into the prepared pan.
  • Bake for 40-50 minutes until the middle is a golden brown dome.
  • Allow the cake to cool for 20 minutes, then carefully invert it onto a cooling rack. Once cooled, cut out stars.