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Strawberry Trifle

Strawberry Trifle

Strawberry Trifle - delicious and stunningly beautiful strawberry dessert of layers of vanilla cake, homemade custard, fresh strawberries, strawberry glazed and whipped cream. Elegant and easiest no-bake dessert that's perfect for any occasion!

Course Dessert
Cuisine British
Keyword dessert, no-bake, strawberries, trifle
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 577 kcal
Author Imma

Ingredients

  • cup (42.6 g) cornstarch
  • ¾ cup (150 g) sugar
  • ¼ teaspoon (1.3 g) salt
  • 3 cups (720 ml) whole milk
  • ¾ cup (180 g) heavy cream
  • 6 egg yolks
  • 3 tablespoons (42 g) unsalted butter
  • 2 teaspoons (8 g) vanilla extract
  • 2 ½ - 3 pounds (1.1 - 1.3 kl) homemade or store bought vanilla cake
  • 4-5 cups (576- 720 g) fresh strawberry , sliced length wise
  • strawberry glaze (optional)
  • 2 cups (476 g) heavy whipping cream

Instructions

  1. Add dry ingredients to a saucepan: cornstarch, sugar and salt . Mix to combine.

  2. In a medium bowl, whisk together milk, heavy cream, and egg yolks.

  3. Gently whisk the wet ingredients into the saucepan making sure there are no lumps, until sugar has dissolved.

  4. Place sauce pan, on the stove at medium high heat – keep stirring constantly until it starts to bubble. Cook for about 7-10 minutes, until mixture has thickened.

  5. Stir in the butter and vanilla until thoroughly mixed. Turn off the heat.

  6. Cover the surface directly with plastic wrap to prevent the surface from drying up and forming lumps. Allow it to come to room temperature, refrigerate until ready to use.

  7. Cut vanilla food cake into small, bite sized cube pieces.

  8. Layer half of the cake in the bottom of a trifle dish or large bowl. Generously top with the vanilla custard mixture, followed by sliced strawberries. Top strawberries with strawberry glaze, if using, and repeat the layering process.

  9. Garnish the top with fresh strawberries and whipping cream. Keep refrigerated until ready to serve.

Recipe Notes

  1. Don’t leave the cream filling mixture on the stove unattended. It’ll start to boil quickly and you need to be constantly stirring until it thickens else it will have some lumps.
  2. Vanilla custard can be replaced with cream cheese and whipping cream custard. Just whisked together 1 cup of whole milk, 1 cup of sour cream and 4 oz cream cheese. When thick, fold in 1 cup of heavy whipping cream.