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
Scale
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.
