Festive Strawberry Trifle
Capture the essence of holiday indulgence with this Festive Strawberry Trifle, a show-stopping dessert that’s both stunning and irresistibly delicious. Layers of airy sponge cake, juicy strawberries, silky vanilla custard, and a luscious strawberry jam drizzle come together in perfect harmony, all topped with whipped cream clouds and garnished with vibrant pistachios and fresh mint. Ready in just 30 minutes, this no-bake trifle is perfect for entertaining, offering a make-ahead option that allows the flavors to deepen and delight your guests. Whether assembled in a grand glass trifle dish or in individual servings, this elegant dessert is sure to add a burst of color and sweetness to your celebrations.
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Recipe Information
Ingredients
- 300 grams Sponge cake (pre-made or homemade)
- 500 grams Fresh strawberries
- 150 grams Strawberry jam
- 500 milliliters Vanilla custard (store-bought or homemade)
- 250 milliliters Heavy cream
- 20 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 30 grams Chopped pistachios (optional for garnish)
- 5 leaves Fresh mint leaves (optional for garnish)
Instructions
Wash the fresh strawberries thoroughly and remove the green tops. Slice half of the strawberries thinly and leave the other half whole for garnishing.
Cut the sponge cake into 2.5 cm (1 inch) cubes. Set aside.
In a small saucepan, heat the strawberry jam over low heat until slightly runny but not too hot. Do not boil. Remove from heat and let cool slightly.
Prepare the whipped cream by combining the heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Whisk until soft peaks form. Be careful not to overwhip. Set aside in the refrigerator.
To assemble the trifle, use a tall glass trifle dish or individual serving glasses. Start by adding a layer of sponge cake cubes at the bottom.
Drizzle a small amount of the slightly warm strawberry jam over the sponge cake to soak it lightly.
Add a layer of sliced strawberries over the jam-soaked cake, spreading them evenly.
Pour a layer of creamy vanilla custard over the strawberries, ensuring even coverage.
Repeat the layering process (sponge cake, strawberry jam, sliced strawberries, and custard) until the dish or glasses are filled, ending with a custard layer.
Top the final layer with dollops of whipped cream, spreading it out evenly.
Garnish the top with whole strawberries, chopped pistachios, and fresh mint leaves for a festive look.
Chill the trifle in the refrigerator for at least 2 hours to allow the flavors to meld and the layers to set.
Serve chilled and enjoy this decadent Festive Strawberry Trifle!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 47.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
