Ingredients
2 cups vanilla sponge cake, cubed
3 cups fresh strawberries, hulled and halved
3 large ripe bananas, sliced
1 package banana custard mix
1 container (8oz) whipped topping
½ cup sweetened shredded coconut (optional)
Gluten-free cake option
Non-dairy custard alternative (if needed)
Coconut whipped topping (if vegan)
Instructions
Line the bottom of a 6-8 inch glass trifle bowl with drained sponge cubes
Pour half the prepared custard over the cake, spreading evenly
Arrange half the banana slices and strawberries in a single layer
Repeat the pattern: add cake cubes, remaining custard, and remaining fruit
Sprinkle shredded coconut over the fruit
Top with chilled whipped topping spread to the edges
Cover and refrigerate for at least 1 hour
For best results, chill overnight before serving
Notes
Use gluten-free sponge cake for dietary restrictions
Non-dairy custard and coconut whipped topping options available
Fresh fruit preserves shape best when sliced just before assembling
Chilling overnight enhances flavor melding
Can be assembled 24 hours in advance
- Prep Time: 25
- Cook Time: 40
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: British-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 48g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg