Ingredients
6 slices angel food cake, broken into small pieces
4 cups fresh or frozen strawberries
1/4 cup honey or granulated sugar
2 cups light vanilla custard (baked or store-bought) or 2 cups whipped cream
1 tbsp orange zest (optional)
1/4 cup coconut milk (optional)
1 tbsp balsamic vinegar (optional, for the sweet-tangy reduction)
1 tbsp granulated sugar (for sugared strawberry topping)
2 tbsp orange zest (for sugared strawberry topping)
Instructions
Preheat oven to 325°F (160°C) if making homemade custard.
In a bowl, mash 3 cups strawberries with 1/4 cup honey until smooth for the first layer.
In a trifle dish, evenly distribute the angel food cake pieces as the base.
Pour the mashed strawberry mixture over the cake and smooth it.
Spread the custard (or whipped cream) over the strawberry layer, then repeat with another layer of cake, strawberries, and custard/cream.
Top with fresh strawberries, sugar, and orange zest for a sugared topping (toasted in a 350°F oven for 5 minutes).
Chill for at least 2 hours before serving.
Notes
For a balsamic reduction: Simmer 1 cup strawberries, 1 tbsp honey, and 1 tbsp balsamic vinegar for 20 minutes. Use as an alternative strawberry layer.
No-bake: Substitute custard with chilled whipped cream for a fresh, lighter version.
Store in an airtight container in the fridge for up to 24 hours. Re-whip custard if it thickens overnight.
Advance prep: Assemble trifle 8 hours before serving to allow flavors to meld.
- Prep Time: 15
- Cook Time: 30
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 320
- Sugar: 38g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg