Dessert: United Kingdom – Strawberry Trifle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8–10 oz (225–280 g) store-bought or homemade sponge cake or ladyfingers
3–4 tbsp (45 to 60 ml) strawberry jam
1 / 2 cup (120 ml) sherry or strawberry liqueur (optional)
1 lb (450 g) strawberries, sliced
2 cups (480 ml) custard (homemade or store-bought)
1 1 / 2 cups (360 ml) whipping cream
1 tbsp (15 ml) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract
Toasted almonds or grated chocolate (optional garnish)

Show original ingredient measurements

8–10 oz / 225–280 g store-bought or homemade sponge cake or ladyfingers
3–4 tbsp strawberry jam
1 / 2 cup (120 ml) sherry or strawberry liqueur (optional)
1 lb (450 g) strawberries, sliced
2 cups (480 ml) custard (homemade or store-bought)
1 1 / 2 cups (360 ml) whipping cream
1 tbsp powdered sugar
1 / 2 tsp vanilla extract
Toasted almonds or grated chocolate (optional garnish)

Instructions

1. Cut sponge into cubes or use ladyfingers; spread jam over cake pieces and drizzle with sherry or liqueur if using.
2. Layer cake in a trifle bowl or individual glasses, scatter a layer of sliced strawberries over the cake.
3. Pour a layer of custard over the strawberries and cake.
4. Repeat layers until container is nearly full; finish with a thick layer of custard.
5. Whip the whipping cream with powdered sugar and vanilla to firm peaks and spread over the trifle.
6. Chill at least 2 hours. Garnish with toasted almonds or chocolate before serving.