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Crafted with layers of strawberry-soaked angel food cake, fresh juicy strawberries, and a velvety orange-vanilla custard filling, this Strawberry Trifle is a delicious summertime treat.
You know what's fascinating? Trifle has been around for ages as a classic English dessert. Imagine this: layers of sponge cake or ladyfingers soaked in sherry, topped with fruit like juicy berries or jelly, creamy custard, and dreamy whipped cream. It's like a party in a bowl! And let me tell you, when you see those layers all nicely arranged in a big glass bowl or trifle dish, it's like love at first sight. Trifles are like the superheroes of desserts, always ready to save the day at any special occasion. Plus, they're so versatile! You can mix and match cakes, fruits, and flavors to your heart's content. It's like a playground for your taste buds!
You know, tracing the exact origins of trifle is like trying to find the end of a rainbow—it's a bit tricky! But here's the scoop: it's thought to have evolved from earlier desserts that mixed cake or bread with custard and fruit. Fast forward to the 18th and 19th centuries, and trifles were all the rage, becoming a beloved British dessert. And let me tell you, since then, it's been a wild ride! Different regions and cultures have put their own spin on the classic trifle recipe, adding all sorts of fun twists and turns along the way. It's like a culinary adventure through time!
Now, let's explore the ingredients that make our Strawberry Trifle a mouthwatering sensation:
- Custard Layers: We use instant vanilla pudding mix, sour cream, orange zest, and whole milk to create a luxurious and flavorful custard filling. This pudding mixture can be made without the orange zest and orange liqueur, however I love the citrus addition! If omitting the orange flavors, add 1 teaspoon of vanilla extract to the recipe.
- Whipped Cream: For the whipped cream, we prefer making our Stabilized Whipped Cream using heavy cream for a sturdier, longer-lasting cream mixture. However, if you are in a time crunch, a store-bought whipped topping, like a tub of Cool Whip, will work just as well in this delicious dessert.
- Fresh Sweetened Strawberries: Freshly sliced sweet strawberries combined with granulated sugar are allowed to macerate, creating a syrupy, delicious concoction that perfectly complements the other layers. Remember that you can use another favorite fruit if something else like peaches or other fresh berries that are in season.
- Angel Food Cake: Feel free to use store-bought angel food cake, or if you're feeling adventurous, try making homemade angel food cake for an extra special touch. Freeze the cake before cutting so you don't mash the cake. Cut into cake cubes for easy layering.
- Strawberry Liqueur or Non-alcoholic Torani Strawberry Syrup: Either of these additions elevates the flavor profile of the trifle. However, if you don't have access to either, you may omit this ingredient without compromising the overall taste of this strawberry trifle recipe.
Equipment and Ingredients I used in this recipe:
Here's some extra tips to make sure your Strawberry Trifle turns out just right!
- Prep the Angel Food Cake: Before assembling your trifle, pop the angel food cake in the freezer for at least an hour. This will firm up the cake, making it easier to cube without turning into a mushy mess during assembly.
- Try a Strawberry Shortcake Twist: Want to switch things up a bit? Instead of using angel food cake, why not opt for pound cake for a Strawberry Shortcake-inspired trifle? Simply swap out the angel food cake for slices of pound cake to add a delightful twist to your dessert. The buttery richness of pound cake pairs beautifully with the sweet strawberries and creamy custard, giving your trifle a whole new level of deliciousness! Other vanilla cake would work as well.
- Get Creative with Layers: Don't be afraid to get creative with your layers! Experiment with different combinations of layers of cake, fruit, and a pudding layer variation to create a trifle that's uniquely yours. Whether you prefer more cake or extra fruit, the possibilities are endless when it comes to layering up your trifle.
- Make-Ahead Friendly: Trifles are perfect for making ahead of time, making them a great option for entertaining. Assemble your trifle a day in advance and store it in the refrigerator until you're ready to serve. This not only saves you time on the day of your event but also allows the flavors to meld together for an even more delicious dessert experience.
- Garnish with Fresh Fruit: Before serving, don't forget to garnish the top of the trifle with some extra fresh strawberries for a beautiful finishing touch. Not only does it add a pop of color to your dessert, but it also enhances the overall presentation and flavor.
- Change up the Custard Flavor: Instead of orange flavorings, try fresh lemon juice and lemon zest for a bright citrus taste.
- Store any leftover trifle in an airtight container or tightly covered with plastic wrap and keep refrigerated. Your trifle should keep for up to 3 days in the refrigerator.
With these tips in mind, you'll be well on your way to creating a Strawberry Trifle that's sure to impress!
Now, you may be wondering if a trifle can be frozen. I do not recommend freezing this trifle, as it may compromise the texture and quality of the layers.
Popular Trifle Variations:
- Classic English Trifle: Made with layers of sponge cake or ladyfingers soaked in sherry, fruit such as berries or jelly, custard, and whipped cream.
- Berry Trifle: Features layers of sponge cake or pound cake, mixed berries (such as strawberries, blueberries, and raspberries), vanilla custard, and whipped cream.
- Chocolate Trifle: Layers of chocolate cake or brownies, chocolate pudding or ganache, whipped cream, and sometimes chocolate chips or shavings.
- Strawberry Trifle: Made with layers of angel food cake or pound cake, fresh strawberries, strawberry jam or sauce, vanilla custard, and whipped cream.
- Tiramisu Trifle: A twist on the classic Italian dessert, featuring layers of ladyfingers soaked in coffee or espresso, mascarpone cheese mixture, chocolate shavings, and cocoa powder.
- Peach Melba Trifle: Layers of sponge cake or ladyfingers, peaches (fresh or canned), raspberry sauce or jam, vanilla custard, and whipped cream.
- Lemon Blueberry Trifle: Incorporates lemon pound cake or angel food cake, lemon curd, fresh blueberries, vanilla custard, and whipped cream.
- Red Velvet Trifle: Features layers of red velvet cake, cream cheese frosting or pudding, chocolate shavings, and whipped cream.
- Banana Pudding Trifle: Layers of vanilla wafers, sliced bananas, vanilla pudding, and whipped cream, often topped with crumbled cookies or chopped nuts.
- Oreo Trifle: Made with layers of crushed Oreo cookies, chocolate pudding, whipped cream, and sometimes additional layers of cream cheese or mascarpone mixture.
Get ready to indulge in a summer sensation with this Strawberry Trifle! Picture this: juicy strawberries bursting with flavor, fluffy sponge cake cubes, and creamy custard all layered together in one delightful dessert. Whether you're chilling out on a sunny afternoon or throwing a party, this trifle is guaranteed to steal the show with its irresistible layers of deliciousness!
Best Strawberry Trifle
Ingredients
- 1 package 3.4 ounces instant vanilla pudding mix
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon grated orange zest
- 2 tablespoons Grand Marnier or Cointreau optional
- ¼ cup strawberry liqueur or Torani Strawberry syrup optional
- 2 cups heavy whipping cream whipped
- 8 cups prepared angel food cake cubed (one whole cake)
- 4 cups sliced fresh strawberries
- ½ cup granulated sugar
- Additional sweetened whipped cream optional
Instructions
- In a medium bowl, whip heavy cream until medium peaks form. I recommend making my Stabilized Whipped Cream for a sturdier, longer lasting whipped cream.
- Slice strawberries and toss them well with sugar. Allow this mixture to sit at room temperature at least 30 minutes.
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
- Place half the cake cubes in a 3-qt Trifle Dish or Glass Serving Bowl and drizzle with half of the Strawberry Liqueur or Torani Strawberry Syrup.
- Spoon a third of the strawberry mixture all over cake, making sure to reach the outer edge of the bowl; top with half the pudding mixture. Repeat layers once.
- Top with remaining berry mixture and additional whipped cream, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove plastic wrap and smooth out the top if needed before serving and top with additional fresh strawberries for garnish.
Notes
- Make-Ahead Friendly: Trifles are perfect for making ahead of time, making them a great option for entertaining. Assemble your trifle a day in advance and store it in the refrigerator until you're ready to serve. This not only saves you time on the day of your event but also allows the flavors to meld together for an even more delicious dessert experience.
- Store any leftover trifle in an airtight container or tightly covered with plastic wrap and keep refrigerated. Your trifle should keep for up to 3 days in the refrigerator.
- I do not recommend freezing this trifle, as it may compromise the texture and quality of the layers.
Nutrition
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