Ingredients
8 slices sponge cake
4 cups fresh strawberries
2 cups heavy cream
1/3 cup granulated sugar
32.5oz custard mix (dairy-free if needed)
1 tsp lemon juice
1 tsp vanilla extract
Instructions
Crush 4 cake slices into coarse crumbs and press into the bottom of a 9×9 inch trifle bowl.
Toss 2 cups strawberries with 1/4 cup sugar and 1 tsp lemon juice; let macerate for 15 minutes. Puree in batches.
Combine heavy cream, remaining sugar (1/4 cup), and 1 tsp vanilla extract; beat until stiff peaks form. Fold in 2 cups strawberry puree.
Layer half the custard over the cake base. Add a layer of cake slices, then spread the whipped strawberry cream. Repeat layers. Top with remaining cake slices and fresh strawberries.
Chill for 2 hours before serving.
Notes
Use coconut cream for vegan version
Avoid alcohol-based custard
Adjust strawberry sugar based on ripeness
Gluten-free option available for sponge cake
Cover and refrigerate for up to 24 hours
- Prep Time: 60
- Cook Time: 30
- Category: Strawberry Dessert Recipes
- Method: No-Cook Assembly
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1/8 of trifle)
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg