If you’re searching for a dessert that brings together layers of luscious flavor and eye-catching beauty, this Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe is a dream come true. Imagine tender white cake soaked in a delicate sherry syrup, piled high with juicy macerated strawberries, silky homemade custard, and fluffy whipped cream, all crowned with bright maraschino cherries. It’s a showstopper dessert that dances effortlessly between nostalgic comfort and elegant celebration, perfect for sharing with friends or treating yourself to something truly spectacular.
Ingredients You’ll Need
Every ingredient in this trifle plays an indispensable role, coming together to offer a balance of textures and flavors that’s simply irresistible. From the light cake base to the fresh strawberries and silky custard, each component adds its own special touch.
- White cake mix or angel food cake: Provides the fluffy, tender base that soaks up all those lovely flavors.
- Cream sherry (or alternative liquor): Adds a subtle depth and moisture to the cake cubes.
- Heavy whipping cream: Whipped to airy perfection to top the trifle with a cloudlike finish.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
- Maraschino cherries: Brings a bright, colorful pop and a touch of classic sweetness.
- Granulated sugar: Essential for the custard and macerating the strawberries, balancing tartness.
- Cornstarch: Thickens the custard, giving it that rich, velvety texture.
- Egg yolks: Create richness and help set the custard perfectly.
- Milk and half and half: The creamy base for your custard, combining to create smoothness.
- Unsalted butter: Adds silkiness and flavor to the custard.
- Vanilla extract: Infuses a warm, fragrant aroma that ties the custard together.
- Fresh strawberries: The star fruit, bursting with juice and color.
- Raspberry jam: Sweetens and enhances the berry layer for more complexity.
- Slivered almonds (optional): For a delightful crunch contrast as a garnish.
How to Make Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe
Step 1: Prepare the Cake Cubes
If you’re starting with a cake mix, bake the white cake according to the package directions or use a store-bought angel food cake for convenience. Once cooled completely, cut the cake into 1-inch cubes to ensure they absorb the sherry syrup beautifully without falling apart.
Step 2: Macerate the Strawberries
Slice your fresh strawberries and sprinkle them with sugar, allowing their juices to begin releasing naturally. Stir in raspberry jam to deepen the berry flavor. Let this mixture rest at room temperature for at least an hour to develop juicy sweetness without losing that lovely fresh bite.
Step 3: Whip Up the Custard
In a medium saucepan, whisk together granulated sugar and cornstarch thoroughly. Add egg yolks, milk, and half and half, stirring until combined. Heat the mixture over medium-low heat, whisking constantly, until it reaches a boil and thickens—about one minute of boiling is important to cook out eggs and achieve that luscious custard texture. Remove from heat, stir in butter and vanilla, then cover tightly with plastic wrap pressed onto the surface to prevent a skin from forming. Chill the custard for at least two hours until completely cool.
Step 4: Assemble the Trifle Layers
Start by layering half of the cake cubes in your trifle dish. Drizzle with half of the cream sherry to soak into the cake. Next, spoon half of the macerated strawberries over the cake, followed by half of the chilled custard. Repeat with the remaining cake cubes, liquor, strawberries, and custard for a harmonious balance of every element in each bite.
Step 5: Top with Whipped Cream and Garnish
Whip the heavy cream and powdered sugar until soft peaks form, giving the trifle a delicate airy cap. Spread it gently over the custard layer, then decorate with maraschino cherries and optional slivered almonds for festive color and texture. Refrigerate the trifle for at least four hours, or better yet, overnight, allowing all the flavors to meld and the dessert to set beautifully.
How to Serve Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe
Garnishes
Fresh mint leaves or edible flowers add a fresh, bright contrast to the rich layers of this trifle. Sprinkling extra slivered almonds or a dusting of cocoa powder can also add a sophisticated touch that makes serving this dessert feel like an occasion.
Side Dishes
This trifle pairs wonderfully with a simple cup of freshly brewed coffee or a cup of light herbal tea to complement the sweetness without overpowering it. A light, crisp white wine or a bubbly prosecco can elevate the dessert experience for dinner parties and celebrations.
Creative Ways to Present
For a stunning centerpiece, build your Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe in a clear glass trifle bowl or individual glass jars to showcase every enticing layer. For a party, smaller versions in clear cups let guests grab and go while still savoring that classic layered beauty.
Make Ahead and Storage
Storing Leftovers
Your trifle can be covered tightly with plastic wrap or a lid and stored in the refrigerator for up to three days. The flavors will continue to develop, but for the freshest texture, try to consume within the first day or two.
Freezing
While freezing a trifle isn’t ideal because the whipped cream and custard may separate, you can freeze the cake cubes and custard individually before assembly. Thaw fully in the refrigerator before layering and serving for the best texture.
Reheating
This dessert is best served chilled and does not require reheating. If your custard is made ahead and chilled, bring it to room temperature before assembling to make layering easier and the eating experience more enjoyable.
FAQs
Can I use other types of berries in this trifle?
Absolutely! Blueberries, raspberries, or blackberries can be used alone or in a mix to create your own signature version of this trifle while maintaining all the luscious layers and textures.
Is there an alcohol-free version of the trifle?
Yes! Simply replace the cream sherry with orange juice or a non-alcoholic orange syrup to soak the cake cubes, offering the same moisture and citrus note without alcohol.
How far in advance can I make this trifle?
You can prepare the trifle up to a day in advance and store it in the refrigerator. This resting time actually helps the flavors meld beautifully for an even more delicious dessert.
Can I use store-bought custard instead of making my own?
While homemade custard provides that fresh, silky richness, a high-quality prepared custard or pastry cream can work if you’re short on time. Just be sure to chill it well before assembling the trifle.
What’s the best way to cut the cake for even layers?
Use a sharp serrated knife to gently slice the cake into uniform 1-inch cubes. Cutting into consistent sizes ensures even soaking and layering for a balanced flavor in every bite.
Final Thoughts
This Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe isn’t just a dessert; it’s a celebration of sweet, creamy, and fresh flavors layered perfectly for every special moment. Whether you’re hosting a gathering or simply want to delight yourself with a beautiful treat, this trifle is guaranteed to bring smiles and instantly become a favorite in your recipe collection. Give it a try—you’ll be amazed at how effortlessly it comes together and how wonderfully it tastes!
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Strawberry Vanilla Custard Trifle with Cream and Maraschino Cherries Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
A classic layered dessert featuring moist white cake cubes soaked in sherry or orange juice, fresh macerated strawberries, rich homemade custard, and fluffy whipped cream, garnished with maraschino cherries and almonds. This refreshing trifle is perfect for gatherings and can be prepared ahead for optimal flavor.
Ingredients
Cake
- 14.25 ounces white cake mix (or 1 angel food cake)
- ¼ cup cream sherry (or orange juice, orange brandy, or rum)
Strawberries
- 2 pints fresh strawberries
- ¼ cup granulated sugar
- 3 tablespoons raspberry jam
Custard
- ¾ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 6 egg yolks
- 4 cups milk
- 1 cup half and half (or light cream)
- 3 tablespoons unsalted butter (or margarine)
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish (Optional)
- maraschino cherries
- slivered almonds
Instructions
- Prepare Cake: If using unbaked cake mix, bake the cake according to package instructions or your recipe, ensuring it is completely cooled before cutting it into 1-inch cubes.
- Prepare Strawberries: Slice the fresh strawberries and sprinkle them with granulated sugar. Add raspberry jam and stir gently to combine. Let the mixture sit at room temperature for at least 1 hour to macerate and develop flavor.
- Make Custard: In a medium saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks, milk, and half and half, stirring to combine. Heat the mixture over medium-low heat, stirring constantly until it comes to a boil. Once boiling, continue whisking and cook for 1 minute to thicken the custard.
- Finish Custard: Remove the custard from heat, stir in the unsalted butter and vanilla extract. Pour into a medium bowl and cover with plastic wrap directly on the custard surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- Assemble Trifle: In a large glass bowl or trifle dish, layer half of the cake cubes and drizzle evenly with half of the cream sherry or alternative liquor or juice. Add half of the macerated strawberries and then half of the chilled custard mixture. Repeat the layers once more with the remaining ingredients.
- Prepare Whipped Cream: Whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the top layer of custard in the trifle.
- Garnish and Chill: Decorate the trifle with maraschino cherries and slivered almonds if desired. Refrigerate the assembled trifle for at least 4 hours or preferably overnight to allow flavors to meld before serving.
Notes
- You can substitute the cream sherry with orange juice, orange brandy, or rum according to preference or availability.
- To save time, use a pre-baked angel food cake or white cake from the store.
- The custard must be cooled completely before assembling to prevent melting the whipped cream topping.
- Macerating strawberries enhances their sweetness and juice release which makes the trifle more flavorful.
- For a nut-free version, omit the slivered almonds garnish.
- Chilling the trifle overnight improves texture and flavor melding.
