Strawberry Sauce

1. Clean, hull, and dice the strawberries.
2. Toss strawberries with sugar and let sit 30–60 minutes to release juices.
3. Transfer to a saucepan with water and lemon juice.
4. Cook over medium heat until strawberries break down, about 8–10 minutes.
5. Stir in strawberry jam or preserves.
6. Remove from heat and let cool completely.

Vanilla Pudding
7. In a saucepan, whisk together milk, egg yolks, cornstarch, sugar, and salt until smooth.
8. Cook over medium heat, whisking constantly to prevent lumps.
9. Bring to a gentle simmer and cook 1–2 minutes until thickened.
10. Remove from heat and stir in butter and vanilla extract.
11. Transfer to a container and press plastic wrap onto the surface.
12. Refrigerate until completely cold.

Whipped Cream
13. Chill a mixing bowl and beaters for 10–15 minutes.
14. Add cold heavy cream, powdered sugar, and vanilla extract to the bowl.
15. Beat until soft to medium peaks form. Do not overmix.

Assemble
16. Slice bananas just before assembling.
17. In a trifle dish, add a layer of vanilla wafers.
18. Add a layer of pudding, then bananas, strawberry sauce, and whipped cream.
19. Repeat layers until the dish is full, ending with whipped cream on top.

Chill
20. Refrigerate for at least 4 hours, or overnight, before serving.