Strawberry Trifle

Strawberry Trifle


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Strawberry Trifle

Trifle is a dessert made from thick custard, fruit, sponge cake, gelatin, cream, wine, port or sherry and whipped cream.  These ingredients are usually arranged in layers with fruit and sponge on the bottom with custard and cream on top.  There is no “set in stone” recipe so feel free to be creative. 


For The Syllabub:

2/3 Cup Dry White Wine

2 Tablespoon Sherry

Zest and Juice of One Lemon

1/3 Cup Sugar

1 ¼ Cups Heavy Cream

For The Sponge Cakes:

4 Separated Eggs

¾ Cup Plus 2 Tablespoon Sugar

¾ Cup Unbleached Flour

4 Tablespoon Softened Butter

For The Custard:

2 Cup Milk

2 Eggs

2 Egg Yolks

1 Cup Dry White Whine

3 Tablespoons Sherry

9 Cups Strawberries

For the syllabub put wine, sherry, lemon zest and lemon juice into a large bowl.  Stir to combine and cover with plastic wrap.  Refrigerate overnight. 

For the sponge cakes preheat the oven to 350° F.  Line two baking sheets with parchment paper and set aside.  Put the egg yolk and ¾ cup of sugar into a large bowl and whisk until thick and pale yellow.  In separate large bowl, beat egg whites to stiff peaks and add remaining sugar to the egg whites.  Whisk again to stiff peaks.  Add 1/3 of the egg whites and 1/3 of the flour and 1/3 of the butter to the egg yolk mixture and gently fold together.  Repeat twice more with the remaining egg whites, flour and butter.  Spoon a heaping ¼ cup of the batter onto a prepared baking sheet.  Repeat to make 8 large circles in all, evenly spaced apart which should be about 4 on each baking sheet.  Bake for 14 minutes or until cakes are light golden brown and bounce back when touched.  Transfer to a rack to cool. 

For the custard bring milk to a boil in a medium pot over medium-high heat.  Put eggs, egg yolk and sugar into a large bowl and whisk to combine.  Slowly pour the milk into a large bowl while whisking constantly to prevent the eggs from becoming scrambled.  Transfer mixture to the pot and cook over medium-low heat for 13 minutes and stir constantly until thickened.  Strain the custard into a medium sized bowl and set aside to let cool. 

To assemble your trifle place 4 sponge cakes in the bottom of a 14 cup glass bowl.  Overlap the cakes slightly.  Pour half of the wine and half of the sherry over the cakes and press firmly to soak up the liquid.  Repeat with the remaining cakes, wine and sherry.  Top the cakes with 5 cups of the strawberries and pour the custard over the strawberries.  Cover with plastic wrap and refrigerate for 7 hours or overnight.  Remove and throw away the zest from the syllabub.  Add the sugar and stir to dissolve.  Add the cream and beat to form soft peaks.  Top the trifle with the syllabub and then heap the remaining strawberries on top.  Serve immediately. 

Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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