Strawberry Trifle
This delightful strawberry trifle is a perfect dessert for any occasion. Layered with fresh strawberries, creamy custard, whipped cream, and sponge cake, it offers a refreshing taste and a beautiful presentation.
Equipment
- 1 trifle dish or large glass bowl
- 2 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups sponge cake or ladyfingers, broken into pieces
- 2 cups vanilla pudding or custard store-bought or homemade
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- to taste fresh mint leaves optional, for garnish
Instructions
- Hull and slice the strawberries, placing half of the slices in a mixing bowl and sprinkling a tablespoon of sugar over them. Let sit for about 10 minutes to release their juices.
- In another mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whisk or use an electric mixer to beat until soft peaks form, taking care not to overwhip.
- In a trifle dish or large glass bowl, layer the ingredients starting with a layer of sponge cake or ladyfingers at the bottom.
- Spoon a layer of vanilla pudding or custard over the cake pieces.
- Add a layer of the prepared strawberries, followed by a generous layer of whipped cream.
- Repeat the layers (sponge cake, pudding, strawberries, and whipped cream) until you reach the top of the dish, finishing with a layer of whipped cream.
- Garnish the top with the remaining strawberry slices and fresh mint leaves if desired.
- Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the layers to set.
- Serve and enjoy your delicious strawberry trifle!
Notes
You can customize the trifle by adding layers of different fruits such as blueberries or bananas. For a more intense flavor, consider using homemade custard instead of store-bought pudding. This trifle can be prepared a few hours in advance and stored in the refrigerator until ready to serve.