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A trifle is a timeless dessert that is fresh, easy to assemble, and absolutely delicious. This layered dessert features soft cake soaked in sherry (or juice), sweet macerated strawberries, creamy homemade custard, and fluffy whipped cream. The combination of textures and flavors creates a beautifully presented, crowd-pleasing treat that’s perfect for any occasion.
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Cuisine: British
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 8
Ingredients
- 14.25 ounces white cake mix (or one pre-made angel food cake) – A light, airy cake that absorbs flavors well.
- ¼ cup cream sherry (or substitute with orange juice, orange brandy, or rum) – Adds moisture and enhances the cake’s flavor.
- ¾ cup granulated sugar – Provides sweetness to the custard.
- 4 ½ tablespoons cornstarch – Thickens the custard to a creamy consistency.
- 6 egg yolks – Creates a rich and velvety texture.
- 4 cups milk – The base of the custard; whole milk is recommended for creaminess.
- 1 cup half and half (or light cream) – Adds extra richness to the custard.
- 3 tablespoons unsalted butter (or margarine) – Makes the custard smooth and glossy.
- 1 teaspoon vanilla extract – Enhances the flavor of the custard.
- 2 pints fresh strawberries – Sliced to release their natural juices.
- ¼ cup granulated sugar – Helps macerate the strawberries, drawing out their sweetness.
- 3 tablespoons raspberry jam – Intensifies the berry flavor.
- 1 cup heavy whipping cream – Whips into a light and fluffy topping.
- 2 tablespoons powdered sugar – Lightly sweetens the whipped cream.
- Maraschino cherries – Adds a classic decorative touch.
- Slivered almonds – Provides a bit of crunch and contrast.
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Instructions
Step 1: Prepare the Cake
If using a cake mix, bake it according to the package instructions. Let it cool completely before cutting it into 1-inch cubes. If using store-bought angel food cake, simply cut it into cubes.
Step 2: Macerate the Strawberries
Place the sliced strawberries in a bowl and sprinkle with sugar. Add the raspberry jam and stir to combine. Let the mixture sit at room temperature for at least an hour to allow the strawberries to release their juices and create a natural syrup.
Step 3: Make the Custard
In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually stir in the egg yolks, milk, and half-and-half until fully combined.
Place the saucepan over medium-low heat, stirring constantly to prevent lumps. Cook until the mixture comes to a gentle boil, then continue whisking for 1 minute until thickened.
Remove the saucepan from heat and stir in the butter and vanilla extract. Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully chilled.
Step 4: Assemble the Trifle
In a large glass trifle dish or deep glass bowl, arrange half of the cake cubes at the bottom. Drizzle half of the sherry (or orange juice) evenly over the cake.
Spoon half of the macerated strawberries over the cake, ensuring even distribution. Spread half of the chilled custard over the strawberries, smoothing it with a spatula.
Repeat the layering process with the remaining cake, sherry, strawberries, and custard.
Step 5: Make the Whipped Cream
In a large mixing bowl, use an electric mixer to whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the trifle.
Step 6: Chill & Serve
Refrigerate the trifle for at least 4 hours, or preferably overnight, to allow the flavors to meld together. Before serving, garnish with maraschino cherries and slivered almonds if desired.
FAQs
Can I make this trifle a day in advance?
Yes! Trifle is best when made ahead, as it allows the layers to meld together. Store it in the refrigerator and add the whipped cream topping just before serving.
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw them completely and drain any excess liquid to prevent the trifle from becoming too watery.
