Quick Description
A layered dessert featuring soft sponge cake cubes, fresh strawberries, and creamy custard. Light, fruity, and indulgent—perfect for parties or a sweet treat.
Servings & Timing
Servings: 8–10
Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: 1 hour 20 minutes
Ingredients List
- 1 pound fresh strawberries, hulled and sliced
- 1 store-bought or homemade sponge cake, cut into cubes (~6 cups)
- 2 cups vanilla custard or pudding
- 1 cup heavy cream, whipped
- 1/4 cup sugar (for whipping cream)
- 1 teaspoon vanilla extract (optional)
- White chocolate or crushed cookies for garnish
Step-by-Step Instructions
1. Prepare the Strawberries
Wash, hull, and slice strawberries. Set aside.
2. Prepare Custard & Whipped Cream
Whip heavy cream with sugar and vanilla extract until stiff peaks form. Prepare custard if using homemade.
3. Assemble the Layers
- In a large trifle bowl or individual cups, start with a layer of sponge cake cubes.
- Add a layer of custard.
- Sprinkle a layer of strawberries.
- Repeat the layers until bowl is full, ending with custard and strawberries on top.
4. Garnish
Drizzle melted white chocolate or sprinkle crushed cookies on top for extra texture and visual appeal.
5. Chill
Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to meld.
Serving Suggestions
- Serve chilled as a refreshing summer dessert
- Add a splash of liqueur (like Grand Marnier) for adults
- Serve with fresh mint leaves for garnish
Storage
- Store in an airtight container in the fridge for up to 2 days.
- Best enjoyed fresh; sponge cake may soak up moisture over time.
Tips & Variations
- Fruity twist: Use raspberries, blueberries, or a mix of berries.
- Chocolate version: Add chocolate pudding or drizzle chocolate syrup between layers.
- Vegan version: Use plant-based cream and custard alternatives.
- Crunch factor: Add toasted nuts or granola in between layers for texture.
Estimated Nutrition (per serving)
- Calories: ~250–300
- Protein: 4–5g
- Carbs: 35–40g
- Fat: 12–15g
