Clover Sonoma Strawberry Orange Trifles

• 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.