Strawberries and Cream Trifle
Dive into dessert bliss with this luscious Strawberries and Cream Trifle, a show-stopping no-bake treat that’s as gorgeous as it is delicious! Layers of fluffy vanilla sponge cake, sweet macerated strawberries, and rich, velvety whipped cream come together in perfect harmony, accentuated by a hint of citrusy orange juice for a bright, refreshing twist. Quick to assemble in just 20 minutes, this trifle is ideal for everything from summer gatherings to last-minute dinner parties. Garnished with almond slivers and fresh mint (optional), it’s as elegant as it is effortless. Whether served in a traditional trifle dish or individual glasses, this recipe promises to impress with its stunning presentation and irresistible flavors. Perfect for strawberry lovers, this is the ultimate make-ahead dessert that simply gets better with time.
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Recipe Information
Ingredients
- 500 grams Fresh strawberries
- 50 grams Granulated sugar
- 400 grams Vanilla sponge cake
- 500 milliliters Heavy cream
- 30 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 60 milliliters Orange juice (freshly squeezed)
- 50 grams Almond slivers (optional for garnish)
- 10 leaves Mint leaves (optional for garnish)
Instructions
Wash and hull the strawberries, then slice them into thin pieces. Reserve a few whole strawberries for garnish if desired.
Place the sliced strawberries in a bowl and sprinkle with granulated sugar. Toss gently to coat and let them sit for 10 minutes to release their juices.
Cut the vanilla sponge cake into 2.5 cm (1-inch) cubes and set aside.
In a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip.
In a small bowl, combine the orange juice with 2 tablespoons of the strawberry juice from the macerated strawberries.
In a trifle dish or individual serving glasses, begin layering the dessert. Start with a layer of sponge cake cubes, then drizzle 1-2 tablespoons of the orange-strawberry juice mix over the cake to moisten it.
Add a generous layer of the macerated strawberries on top of the cake, followed by a layer of whipped cream.
Repeat the layering process (cake, juice, strawberries, cream) until the dish/glasses are filled, ending with a layer of whipped cream on top.
Garnish with the reserved whole strawberries, almond slivers, and mint leaves if desired.
Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 201.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1635 mg | 35% | |
*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.
