Boston Cream Pie is one of my favorite classic desserts. I love this Strawberry Boston Cream Trifle recipe because it puts a fun, updated spin on an old-fashioned staple. Turning Boston Cream Pie into a trifle means we still get to see all those delicious layers, while sweet strawberry compote pairs perfectly with the light vanilla custard and dense yellow cake or rich chocolate brownie (make them both ways, you won’t regret it!).
There’s a bit of a story to how I became Boston Cream obsessed, and it actually began a few years ago.
It was the day my husband and I packed up the kids and took a last minute trip to Boston so that my son would be able to see his favorite Youtuber on tour (yes, this is a thing apparently). The plan was for my husband and oldest son to attend to the event, while the younger kids and myself ate our way through what is possibly my most favorite city.
Our first night in Boston was a late one, that had us meeting back at the hotel long after bedtime with exhausted kids in tow. As much as my taste buds were still dying to explore the city the kids wanted nothing more than some comfy beds at this point, so we turned to the only option that didn’t involve leaving the hotel – late night room service.
Our hotel claimed to have invented the Boston Cream Pie, and you can’t visit Boston without tasting what could very well be the original namesake dessert. The cake did not disappoint, and by midnight I was attempting to figure out what we could leave behind in order to pack a suitcase full of delicious Boston Cream Pies to take home.
After returning home I just kept thinking about that delicious, light, creamy vanilla custard. In case you were wondering, my husband had talked me out of packing dairy-based desserts into a suitcase for the five hour trip home.
If I wanted more delicious, creamy custard filled desserts I was going to have to make them myself. My grandmother also loves boston cream, and with her 80th birthday coming up I wanted to create something delicious that was a little more fun than an old-fashioned Boston Cream Pie.
After a few delicious very hard working days in the kitchen I settles on a trifle as the perfect dessert. Look at how gorgeous these are put together in their mason jars.
These trifles are three layers of pure delicious – classic yellow cake or chocolate-y brownies layered with light Boston Cream filling and sweet strawberries blend together for an out of this world dessert.
Serve this up in a trifle bowl after dinner, or put them together in individual mason jars for a party or backyard barbecue ready single serve dessert – just make sure you can see those gorgeous layers!
When I make individual portions I always make half yellow cake and half brownie, because we have never been able to agree that one is better than the other!
If I’m making it as a single trifle I usually just choose one flavor. Whichever way you go, you won’t be disappointed.
These trifles are fairly easy to make. You’ll be using three separate components to create your trifle layers:
- Boston Cream Pastry Filling
- Yellow Cake or Chocolate Brownies (or one box of each!)
- Strawberry Pie Filling, or Strawberry Compote.
This Strawberry Boston Cream Trifle can easily be made and assembled the day before. Although the layer may look time consuming, this is a really easy, quick dessert to make so don’t be intimidated!
Boston Cream Pie Trifle
Delicious layers of Boston Cream Pastry, Strawberries and yellow cake or chocolate brownie.
Ingredients
- 1 Box Yellow Cake Mix Prepared according to box directions
- 1 Box Brownie Mix Prepared according to box directions
- 1 Can Strawberry Pie Filling
- 4 Egg Yolks
- 2 Cups Milk
- 3/4 Cup Sugar
- 4 Tbsp Corn Starch
- 2 Tbsp Salted Butter
- 2 tsp Vanilla Extract
Instructions
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Prepare yellow cake and brownie mix according to instructions in a 9X13 inch pan. Set aside to cool, then cut into 1/2 inch cubes.
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To prepare the Boston Cream pastry filling whisk the egg yolks in a medium bowl, then set aside.
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Combine the milk, sugar and cornstarch in a large saucepan and mix until smooth.
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Cook over medium heat, stirring continuously, until mixture begins to bubble and thicken. Allow to simmer for two minutes before removing from heat.
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Very slowly, mix the milk mixture into the egg yolks. Start with a 1/4 cup – you want to slowly heat the eggs without cooking them too quickly. Once combined, return everything back to the pan.
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Return the pan to medium heat and bring to a boil. Boil for two minutes, stirring the whole time to avoid scorching the bottom.
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Remove the pan from the heat and immediately stir in the butter and vanilla extract, stirring until smooth.
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Transfer the mixture to a bowl and cover with plastic wrap. Press the wrap right up against the top of the pastry filling to avoid forming a skin.
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Place the filling in the fridge to cool completely.
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One the filling has cooled you can begin to assemble the trifle. In either a large glass jar, or 10 8oz mason jars, create layers as follows: cake or brownie, boston cream filling, strawberry pie filling – repeat a second time. Top with fresh fruit.
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Serve immediately, or cover and refrigerate until ready to serve.
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