Strawberry Trifle Recipe – Easy Layered Cake & Custard Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Trifle Recipe – Easy Layered Cake & Custard Dessert

Hey everyone! If you’re looking for a dessert that’s both impressive and incredibly easy to make, you’ve come to the right place. This Strawberry Trifle is a classic for a reason – it’s layers of soft cake, creamy custard, and sweet, juicy strawberries. I first made this for a family get-together and it was a huge hit! It’s become my go-to when I want something special but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This Strawberry Trifle is seriously a crowd-pleaser. It’s perfect for parties, potlucks, or just a lovely treat on a warm afternoon. Plus, it’s so adaptable! You can easily tweak it to suit your tastes or dietary needs (more on that later!). It’s visually stunning, tastes amazing, and honestly, it’s just fun to make.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 15 Strawberries, hulled and halved
• 2 tbsp Sugar
• 2 cups Vanilla or Strawberry Custard
• 4 Sponge or Fruit cake slices

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Strawberry Varieties: I love using a mix of strawberries – the smaller, sweeter wild strawberries are amazing if you can find them, but regular strawberries work perfectly well too.
• Custard Options: You can definitely use store-bought custard to save time, and there are some really good ones out there. But if you’re feeling ambitious, homemade custard is divine. It just adds that extra touch of richness. (About 475ml for 2 cups)
• Cake Choices: Traditionally, a sponge cake is used, and it soaks up the custard beautifully. But a fruit cake adds a lovely festive flavour, especially around the holidays! You can even use leftover cake – a great way to reduce waste.

Step-By-Step Instructions

Alright, let’s get layering! It’s easier than you think.

1. First, combine your halved strawberries and sugar in a bowl. Give it a gentle mix, then cover and pop it in the freezer for about 30 minutes. This helps the strawberries release their juices and become extra flavorful.
2. While the strawberries are chilling, prepare your custard according to the package instructions (or your favourite homemade recipe!). Let it cool completely, then refrigerate until it’s nicely chilled. Nobody wants warm custard in their trifle!
3. Now, cut your cake into bite-sized cubes. Don’t worry about being too precise – rustic is perfectly fine!
4. Time to assemble! Start by layering the cake cubes at the bottom of your trifle dish or individual glasses.
5. Next, pour a generous layer of chilled custard over the cake. Make sure it gets into all the nooks and crannies.
6. Top the custard with a layer of those lovely sugared strawberries.
7. Repeat the layers – cake, custard, strawberries – until your dish is full. The number of layers will depend on the size of your trifle dish.
8. Finally, if you’re feeling fancy, garnish with a swirl of whipped cream or a few extra fresh strawberry slices before serving.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t oversoak the cake: You want it to be moist, not soggy. A quick dip in a little fruit juice can also add flavour.
• Chill time is key: Letting the trifle sit for at least an hour (or even overnight) allows the flavours to meld together beautifully.
• Presentation matters: A clear glass trifle dish really shows off those gorgeous layers!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a coconut custard (so easy to make!) and a vegan sponge cake. My friend Priya swears by her coconut custard recipe – it’s amazing!
• Gluten-Free Adaptation: Simply use a gluten-free cake. There are some fantastic gluten-free sponge cakes available now.
• Spice Level: For a little something extra, infuse your custard with a vanilla bean. It adds such a lovely aroma and flavour.
• Festival Adaptations: This is a perfect summer dessert, especially for picnics or barbecues. It’s also lovely for Christmas – use a fruit cake and add a sprinkle of cinnamon!

Serving Suggestions

This Strawberry Trifle is delicious on its own, but you can also serve it with:

• A dollop of fresh cream
• A sprinkle of chopped nuts
• A side of fresh berries

Storage Instructions

Leftover trifle can be stored in the refrigerator for up to 2-3 days. It’s best enjoyed chilled.

FAQs

Let’s answer some common questions:

• How long can I make this trifle ahead of time? You can assemble it up to 24 hours in advance. The flavours will actually improve as it sits!
• Can I use other berries besides strawberries? Absolutely! Raspberries, blueberries, or a mix of berries would all be delicious.
• What kind of cake works best in a trifle? Sponge cake is traditional, but fruit cake, pound cake, or even ladyfingers will work well.
• Can this trifle be frozen? Freezing isn’t ideal, as the custard can become grainy. It’s best enjoyed fresh.
• How do I prevent the trifle from becoming soggy? Don’t oversoak the cake, and make sure your custard is chilled before assembling.

Enjoy making (and eating!) this delightful Strawberry Trifle. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out.