Ingredients
Equipment
Method
Method
Macerate The Strawberries
- Add the sliced strawberries and granulated sugar to a bowl. Toss gently and let sit for about 15 minutes, until the strawberries release their juices.
Whip The Cream
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The cream should be light and fluffy, not stiff.
Start Layering
- Place a layer of sponge cake cubes in the bottom of a large glass trifle dish. Spoon over some of the macerated strawberries along with a little of their juice.
Add Cream
- Spread a generous layer of whipped cream over the strawberries.
Repeat Layers
- Repeat the layers of cake, strawberries, and cream until all ingredients are used, finishing with a final layer of whipped cream on top.
Chill
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. Overnight chilling works beautifully if you’re making it ahead.
Garnish And Serve
- Just before serving, garnish with extra sliced strawberries or fresh mint if you like. Spoon into bowls, making sure each serving gets a bit of every layer.
Nutrition
Notes
Tips
- Angel food cake works well for a lighter version
- Add a thin layer of strawberry jam between layers for extra flavor
- Swap strawberries for raspberries or mixed berries if needed
- Individual glasses can be used for dinner parties, but a large trifle dish gives the best visual impact
FAQ
Can I make this trifle the day before?Yes. In fact, it often tastes better after chilling overnight as the layers soften and meld together. Will the cake go soggy?
No. Sponge cake absorbs the strawberry juices but holds its structure well, especially when layered with cream. Can I use store-bought whipped topping?
You can, but freshly whipped cream gives a much better flavor and texture. What’s the best dish to use?
A clear glass trifle bowl or deep glass serving dish works best so you can see the layers.
