Ingredients
2 large eggs
1 ½ cups granulated sugar
2 cups all-purpose flour
4 cups milk
1 ½ cups heavy cream
2 cups fresh strawberries
1 pint frozen strawberries
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Whisk eggs with ¾ cup sugar in a bowl until pale and thick
Gently fold in sifted flour and pour into a greased 9-inch springform pan
Bake 25-30 minutes or until cake is golden and springs back
Thaw frozen strawberries and blend into smooth compote
Prepare custard by whisking 4 egg yolks, ½ cup sugar, 4 cups milk, and vanilla; cook over low heat, stirring until thickened
Whip heavy cream with remaining sugar until stiff peaks form
Chop fresh strawberries for topping
Layer trifle in a serving dish: begin with sponge cake, then custard, whipped cream, and finish with compote and fresh strawberries
Notes
Substitute flourless sponge for dairy-free option
Replace custard with vanilla yogurt or coconut milk custard if preferred
Adjust sugar with allulose or erythritol for lower glycemic impact
- Prep Time: 30
- Cook Time: 30
- Method: Baking
- Cuisine: British
- Diet: Dairy-free alternatives available
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg