- Prepare the strawberries: Combine sliced strawberries with granulated sugar and lemon juice. Stir gently and set aside for 20–30 minutes until juicy.
- Make the custard: In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla and butter. Cool completely.
- Prepare the cake: Cut the cake into slices or cubes. Lightly brush or drizzle with orange juice, brandy, or sherry if using.
- Whip the cream: Beat cold cream with confectioners’ sugar and vanilla until soft peaks form.
- Assemble the trifle: In a large trifle bowl or glass dish, layer cake, strawberries with juice, custard, and whipped cream. Repeat layers until ingredients are used, finishing with whipped cream.
- Garnish: Decorate the top with whole and sliced strawberries.
Serving and Storage:
Trifle is best served chilled, allowing the flavors to meld together. Refrigerate for at least 2 hours before serving for the best texture. Serve directly from the dish using a large spoon to showcase the layers.
Store leftovers covered in the refrigerator for up to 2 days. The cake will continue to soften, making the dessert even more spoonable.
Tips:
- Use a clear glass bowl to highlight the beautiful layers.
- Make the custard a day ahead to save time.
- Do not over-whip the cream; soft peaks create the best texture.
- Adjust sugar levels depending on the sweetness of the strawberries.
- Let the trifle rest before serving for improved flavor.
Conclusion:
This classic English strawberry trifle is a dessert that never goes out of style. With its harmonious layers and comforting flavors, it offers both nostalgia and indulgence in every bite. Whether served at a celebration or a simple family dinner, it always makes a memorable impression.
If you enjoyed this recipe and want to keep discovering timeless, reliable desserts, be sure to stay connected and keep coming back for more. Thank you for baking along.
FAQ:
Q: Can I use store-bought custard?
A: Yes, but homemade custard provides a richer, smoother result.
Q: Can trifle be made alcohol-free?
A: Absolutely. Simply use fruit juice or omit the soaking liquid.
Q: Can I use frozen strawberries?
A: Fresh strawberries are best, but thawed frozen strawberries can be used if well-drained.
Q: How far in advance can I assemble trifle?
A: Up to 24 hours in advance, kept refrigerated.
Q: Can I substitute other fruits?
A: Yes, raspberries, peaches, or mixed berries work beautifully.
