Strawberry Trifle
Ingredients
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- 1 cup all-purpose flour – sifted
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tbsp unsalted butter – melted
- 3/4 cup strawberry jam
- 2 pounds strawberries – hulled and sliced (~79.5 medium strawberries)
- 1/2 cup dry sherry
- 1/4 cup water
- 2 tbsp granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/8 tsp fine salt
- 2 tsp vanilla extract
- 1 1/2 cups heavy cream – cold
- 2 tbsp confectioners' sugar
- 1/2 tsp vanilla extract
- sliced almonds – toasted (for garnish)
Instructions
1. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.
2. Make the sponge: In a large bowl, beat the eggs with 0.75 cup granulated sugar on high speed until pale and thick, 5–7 minutes. Sift in the flour and gently fold to combine, then fold in the 2 tbsp melted butter.
3. Bake the sponge until lightly golden and springy to the touch, 12–15 minutes. Cool 10 minutes in the pan, then invert onto a rack, peel off parchment, and cool completely.
4. Warm the strawberry jam just until spreadable. Spread evenly over the cooled sponge, chill 10 minutes to set, then cut the slab into 1.5-inch cubes.
5. Start the custard: Heat the whole milk and 1 cup heavy cream in a saucepan over medium heat until steaming (not boiling).
6. In a bowl, whisk the egg yolks, 0.5 cup granulated sugar, cornstarch, and fine salt until smooth. Gradually whisk in the hot milk mixture to temper.
7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon and 175–180°F, 6–8 minutes. Remove from heat, stir in 2 tsp vanilla extract, strain into a clean bowl, press plastic wrap directly on the surface, and cool to room temperature, then chill 1 hour until cool but pourable.
8. Make the sherry syrup: Stir the dry sherry, water, and 2 tbsp granulated sugar in a small saucepan over low heat just until the sugar dissolves. Cool completely.
9. Toast the almonds: Spread sliced almonds on a small baking sheet and toast at 350°F until golden, 5–7 minutes. Cool.
10. Prepare the fruit: Hull and slice the strawberries, reserving a handful of the nicest slices for garnish.
11. Assemble the trifle: In a trifle bowl, layer half the jam-coated sponge cubes. Drizzle with half the sherry syrup, scatter over half the sliced strawberries, and pour on half the custard. Repeat with remaining sponge, sherry syrup, strawberries, and custard. Tap the bowl to settle, cover, and chill at least 4 hours or overnight until set and flavors meld.
12. Finish: Whip 1.5 cups heavy cream with the confectioners' sugar and 0.5 tsp vanilla extract to soft peaks. Spoon over the trifle, garnish with reserved strawberry slices and the toasted almonds, and serve chilled.
Strawberry trifle is a layered dessert that showcases tender sponge cake, ripe strawberries, silky custard, and a billowy cap of lightly sweetened whipped cream. The balance of textures—soaked cake that’s soft but still structured, cool custard, and juicy fruit—makes each spoonful rich yet refreshing. A hint of sherry lends warmth and depth, while a swipe of strawberry jam intensifies the berry flavor throughout.
Originating in England, trifle has evolved since the 16th century from a simple cream dessert into the custard-and-cake showpiece known today. Classic versions feature sponge or ladyfingers soaked in fortified wine, fruit or jam, custard, and a cream topping. Strawberry-focused variations rose with wider access to fresh soft fruit and became a fixture of summer gatherings and celebratory spreads across Britain and beyond.