Ingredients
1 (10-inch) loaf Vanilla Sponge Cake
1 cup Strawberry Preserves
1 cup Heavy Whipping Cream
Instructions
Cut the cake into 1-inch cubes and line the bottom of a trifle dish.
Sprinkle a layer of fresh strawberries and spread half the preserves evenly.
Whip cream until stiff peaks form; fold in remaining preserves before layering.
Notes
Chill cake cubes for 10 minutes before assembling to prevent sogginess
Use room-temperature cream for faster whipping
Top with frozen strawberries if fresh ones are unavailable
For a richer base, substitute Vanilla Sponge Cake with Pound Cake.
Layer sparingly to avoid collapse.
Refrigerate for at least 2 hours before serving to set properly
Add agar-agar for a vegan option (2 tsp to replace 1 packet gelatin if using additional custard in a variation, otherwise not required here).
- Prep Time: 30
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of trifle)
- Calories: 130
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 50mg