This Pistachio Strawberry Cake is a delightful blend of fruity sweetness and nutty richness. Layer tender cubes of pistachio cake, creamy homemade vanilla pudding, and fresh strawberries into individual glasses for a dreamy, ’gram-worthy treat that’s sure to please.

Ingredients

FOR PISTACHIO POUND CAKE

• 3/4 c.  (11/2 sticks) unsalted butter, at room temperature, plus more for greasing
• 3/4 c. salted roasted shelled pistachios, plus more, chopped, for topping
• 1 1/4 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 c. sugar
• 3 large eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 3/4 c. sour cream, at room temperature

FOR VANILLA PUDDING

• 4 large egg yolks
• 3 Tbsp. cornstarch
• 2 c. whole milk
• 1 c. heavy cream
• 1/2 c. sugar
• 1/2 tsp. kosher salt
• 1 tsp. pure vanilla extract

FOR LAYERING

• 1 1/4 lb. strawberries, hulled
• 1 c. heavy cream, cold
• 1/2 tsp. pure vanilla extract

Directions

• Step 1

• Make pound cake: Heat oven to 350°F. Butter 81/2- by 41/2-inch loaf pan and line with parchment paper, leaving overhang on 2 long sides; butter parchment.

• Step 2

• In a food processor, pulse pistachios until finely ground. Add flour, baking soda, and salt and pulse to combine.

• Step 3

• In a stand mixer, beat butter and sugar on medium-high, scraping bowl halfway through, until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add eggs 1 at a time and beat until incorporated after each addition, scraping down bowl as necessary. Beat in vanilla.

• Step 4

• Reduce speed to low, add flour mixture in 3 parts, alternating with sour cream, and beat until just incorporated (do not overmix). Transfer batter to prepared pan and smooth top.

• Step 5

• Bake until the wooden pick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in a pan for 15 minutes. Run a small offset spatula along short sides to loosen, then use parchment overhang to transfer loaf to wire rack to cool completely. Cut 2/3 of loaf into 3/4-inch cubes; save remainder for another use.

• Step 6

• Meanwhile, make the pudding: In a large heatproof bowl, whisk together egg yolks and cornstarch until combined.

• Step 7

• In large saucepan, whisk together milk, cream, sugar, and salt. Cook on medium-high, whisking occasionally, until just starting to simmer, 4 to 6 minutes.

• Step 8

• In slow, steady stream, pour hot milk mixture over egg yolk mixture, whisking constantly to prevent eggs from curdling. Pour entire mixture into same saucepan and cook on medium-low, whisking constantly, until mixture thickens to consistency of pancake batter and bubbles a few times, 3 to 4 minutes.

• Step 9

• Strain through fine-mesh sieve into a large bowl, then whisk in vanilla. Press plastic wrap directly
  on the surface of the pudding and refrigerate until no longer warm, about 1 hour.

• Step 10

• Layer parfaits: Thinly slice 3 whole strawberries and set aside for serving; chop remaining strawberries.

• Step 11

• When ready to serve, in stand mixer fitted with whisk attachment, mix heavy cream and vanilla on medium-high until medium-stiff peaks form, 1 to 2 minutes.

• Step 12

• In eight 10-oz glasses, creating 2 layers for each ingredient, divide cake cubes, vanilla pudding, and chopped strawberries. Top with dollop of whipped cream, sliced strawberries, and chopped pistachios.