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Strawberry Trifle
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
British
Author:
Emily Davenport
Servings
6 servings
Prep Time
25 minutes
Calories
362
A mouth-watering Strawberry Trifle recipe taken from Retro Classics.
A fool-like 'trifle' appeared in a cookery book in 1585, but the dessert we know and love, combining cake, booze, fruit (or jelly), custard and cream has been popular ever since Hannah Glasse published her recipe for 'A Grand Trifle' in 1760. For more delicious, seasonal recipes, the 2025 Dairy Diary is available to buy now.
A fool-like 'trifle' appeared in a cookery book in 1585, but the dessert we know and love, combining cake, booze, fruit (or jelly), custard and cream has been popular ever since Hannah Glasse published her recipe for 'A Grand Trifle' in 1760. For more delicious, seasonal recipes, the 2025 Dairy Diary is available to buy now.
Ingredients
- Trifle sponges 4 (approx. 110g/4oz), broken into pieces
- Strawberries 350g (12oz), sliced
- Caster sugar 2 tbsp
-
Sherry or marsala 2-4 tbsp
- Reduced fat custard 425g can
- Double cream 200ml (7fl oz)
- Low fat natural yogurt 150g (5oz)
- Colourful sprinkles to decorate
Directions
- Arrange the trifle sponges in a single layer in a 1.2 litre (2 pint) glass dish. Place the strawberries on top and then sprinkle with sugar. Spoon the sherry over the sponges.
- Spoon the custard over the fruit and spread evenly.
- Whip the cream until it just forms soft swirls then fold in the yogurt. Spoon over the custard and chill until required
- Decorate with sprinkles and serve.
Nutrition
Calories 362, Fat 26 grams, Saturated Fat 21 grams
