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Strawberry Trifle

Strawberry Trifle

A mouthwatering 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. 



Strawberry Trifle

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

Instructions

1

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.

2

Spoon the custard over the fruit and spread evenly.

3

Whip the cream until it just forms soft swirls then fold in the yogurt. Spoon over the custard and chill until required

4

Decorate with sprinkles and serve.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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