If you have a sweet tooth and love desserts that are as beautiful as they are delicious, you are going to fall head over heels for this Strawberry and Custard Fruit Trifle with Whipped Cream Recipe. This classic treat layers moist white cake cubes, luscious homemade custard, juicy macerated strawberries, and pillowy whipped cream into one dazzling dessert that’s perfect for any occasion. The combination of textures and flavors—from the tender cake soaked with a splash of orange juice to the silky vanilla custard and fresh fruit—makes every spoonful feel like a special celebration. Trust me, once you try this trifle, it will become a cherished recipe you’ll reach for time and time again.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in building the flavor, texture, and stunning layers that make this trifle so memorable. Each element contributes to the balance of richness, sweetness, and freshness that you’ll love.
- White cake mix (14.25 ounces): Use a store-bought mix or angel food cake for a light, fluffy base that absorbs the liquid beautifully.
- Cream sherry (¼ cup): Adds a subtle boozy depth; orange juice or brandy makes a great non-alcoholic substitute.
- Heavy whipping cream (1 cup): Whipped to soft peaks for that classic creamy topping that crowns the dessert.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream without graininess.
- Maraschino cherries and slivered almonds (optional): For a festive garnish that adds a pop of color and crunch.
- Granulated sugar (¾ cup + ¼ cup): Used both in the custard and to macerate the strawberries, intensifying sweetness.
- Cornstarch (4 ½ tablespoons): The secret to a smooth, thick custard that holds its shape in layers.
- Egg yolks (6): Provide richness and a silky texture to the custard.
- Milk (4 cups): Forms the base of the custard mixture for that creamy bite.
- Half and half (1 cup): Adds extra creaminess without being too heavy.
- Unsalted butter (3 tablespoons): Stirred into the custard for a velvety finish.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the custard flavor.
- Fresh strawberries (2 pints): The star fruit, bursting with sweet-tart flavor and bright color.
- Raspberry jam (3 tablespoons): Mixed with strawberries for a natural syrup that intensifies berry flavor.
How to Make Strawberry and Custard Fruit Trifle with Whipped Cream Recipe
Step 1: Prepare the Cake
If you’re starting with dry cake mix, bake it according to the package directions and make sure it cools completely before cutting into 1-inch cubes. This allows the cake to absorb the liquid without falling apart.
Step 2: Macerate the Strawberries
Slice your fresh strawberries and toss them together with ¼ cup granulated sugar and raspberry jam. Let that sit at room temperature for at least an hour so the berries release their natural juices, creating a sweet syrup that will soak into the cake beautifully.
Step 3: Make the Custard
In a medium saucepan, whisk granulated sugar and cornstarch together before adding the egg yolks, milk, and half and half. Heat the mixture over medium-low, stirring constantly to prevent lumps. When it reaches a boil, keep whisking for about a minute until thickened. Remove from heat, stir in butter and vanilla extract, then cover the custard with plastic wrap, pressing it directly onto the surface to avoid a skin. Chill for at least two hours to set.
Step 4: Assemble the Trifle
Start by placing half the cake cubes in the bottom of your trifle dish. Drizzle half of the cream sherry or your choice of orange juice or brandy over them. Layer with half of the macerated strawberries, then half of the chilled custard. Repeat the layers once more, finishing the top with luscious custard.
Step 5: Whip the Cream and Top
Whip the heavy cream with the powdered sugar until soft peaks form, then spread generous dollops or a smooth layer over the top of your trifle. Garnish with maraschino cherries and slivered almonds for a pretty, inviting finish.
Step 6: Chill and Serve
Refrigerate the assembled trifle for at least four hours or overnight to let all those amazing flavors meld together into one spectacular dessert.
How to Serve Strawberry and Custard Fruit Trifle with Whipped Cream Recipe
Garnishes
Adding maraschino cherries and toasted slivered almonds not only enhances the look of the trifle but also brings a delightful textural contrast and pops of color. You can also sprinkle some fresh mint leaves for a refreshing visual and flavor touch.
Side Dishes
This trifle shines on its own but pairs brilliantly with simple accompaniments like a light biscuit, a scoop of vanilla ice cream, or a fresh fruit salad. The creamy richness is balanced perfectly by these lighter options, making your dessert experience even more enjoyable.
Creative Ways to Present
Want to impress your guests? Instead of a large trifle bowl, try layering the dessert in individual clear glasses or mason jars. This personalized touch is perfect for parties and makes serving easy. Another idea is to use different berry varieties for extra color and flavor twists.
Make Ahead and Storage
Storing Leftovers
Keep your trifle covered in the refrigerator where it will stay fresh for up to three days. The flavors actually deepen overnight, making leftovers a delight in their own right.
Freezing
This dessert doesn’t freeze well due to the fresh fruit and whipped cream, which can separate and become watery when thawed. It’s best enjoyed fresh or within the first few days after assembling.
Reheating
Since this is a cold dessert, it’s best served chilled. There’s no need to reheat. Simply scoop and enjoy straight from the fridge for the perfect creamy and fruity bite.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best for this trifle because they hold their shape and texture better. If you only have frozen, thaw them completely and drain any excess liquid to avoid a soggy dessert.
Is it necessary to use alcohol in the recipe?
Not at all! The cream sherry adds a lovely depth, but you can substitute with orange juice, brandy, or even rum to suit your taste or dietary preferences.
Can I make the custard ahead of time?
Absolutely. The custard benefits from chilling as it firms up nicely in the fridge. Making it a day before assembling the trifle saves you time and improves the final texture.
What cake works best for this trifle?
A light white cake or angel food cake is ideal because it soaks up the liquids without becoming too dense. Avoid rich, heavy cakes to keep the dessert balanced.
How long should the trifle chill before serving?
It’s perfect after about four hours in the fridge, but overnight chilling allows all the flavors to fully meld for an even more delightful taste.
Final Thoughts
There is something truly magical about layering fresh fruit, creamy custard, and fluffy whipped cream in a beautiful glass dish. This Strawberry and Custard Fruit Trifle with Whipped Cream Recipe is more than just dessert—it’s an experience meant to be shared and savored. Next time you want to wow your family or guests, give it a try. I promise your smiles and satisfied sighs will tell you it was worth every delicious bite.
Print
Strawberry and Custard Fruit Trifle with Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Description
This classic trifle recipe layers moist cake, sweetened strawberries, and creamy custard topped with whipped cream to create a stunning and delicious dessert perfect for gatherings or special occasions. With a rich homemade custard and fresh fruit, this trifle is both elegant and crowd-pleasing.
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
- Bake Cake: If using cake mix, bake according to package instructions and allow to cool completely. Once cooled, cut the cake into 1-inch cubes to prepare for layering.
- Prepare Strawberries: Slice the fresh strawberries and sprinkle them with ¼ cup granulated sugar. Add 3 tablespoons raspberry jam and gently stir to combine. Let the mixture sit at room temperature for at least 1 hour to macerate and release juices.
- Make Custard: In a medium saucepan, whisk together ¾ cup granulated sugar and 4 ½ tablespoons cornstarch. Add 6 egg yolks, 4 cups milk, and 1 cup half and half. Cook over medium-low heat, stirring constantly until the mixture reaches a boil. Boil for 1 minute while continuing to whisk to thicken the custard.
- Finish Custard: Remove the custard from heat and stir in 3 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Pour into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours until completely chilled.
- Assemble Trifle – First Layer: Place half of the cake cubes in the bottom of a large glass bowl or trifle dish. Drizzle with half of the cream sherry or chosen liquor/juice.
- Add Strawberries and Custard: Layer half of the prepared strawberries over the cake cubes, followed by half of the chilled custard mixture.
- Repeat Layers: Repeat the layering process with the remaining cake cubes, drizzle with remaining liquor, the rest of the strawberries, and custard.
- Whip Cream Topping: Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread the whipped cream evenly over the top of the trifle.
- Garnish: Decorate the top with maraschino cherries and slivered almonds if desired for added color and texture.
- Chill: Refrigerate the assembled trifle for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set properly before serving.
Notes
- You can substitute the liquor with orange juice or non-alcoholic orange brandy for a kid-friendly version.
- For a lighter version, use light cream or half and half in the custard instead of heavy cream.
- Ensure custard is completely cooled before assembling to prevent melting the whipped cream topping.
- Allowing the strawberries to macerate helps enhance their sweetness and adds moisture to the trifle.
- The trifle can be assembled a day in advance to save time and improve flavor blending.
- Angel food cake can be used as a gluten-free alternative if preferred.
