Strawberry trifle is the perfect fancy dessert for any dinner party. It's beautiful, yet so easy to make. You'll for sure impress all guests with this amazing dessert that can feed a crowd.
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You can make this strawberry trifle recipe for so many occasions, like: Christmas, New Year's Eve, Valentine's Day, Easter, dinner party, you name it... I love this strawberry trifle SO MUCH!!! I know I'm a dessert lover, but this trifle is simply over-the-top delicious!! Here are a few reasons why I like it so much:
- It has a beautiful presentation, perfect for the holidays, parties, gatherings, or, really, any occasion that you would like to impress;
- The freshness of the strawberries, the amazing flavor of the custard, the fluffiness of the whipped cream, and the crunchiness of the meringue cookies make for the perfect combination;
- It's sweet but not overly sweet;
- It feels light and fresh;
- It's super easy to make. Trust me, it looks fancy, but it's very simple;
- It feeds a crowd;
- It can be halved and also made in individual portions for a small gathering.
Did I convince you to try it?? I hope so because this recipe is a true winner!
What is a trifle?
Trifle is a very traditional English dessert, so good that it is now well-known all over the world.
Traditionally, it consists of layers of custard, cake (soaked in wine), fresh fruit, whipped cream, and sometimes jelly (equivalent to jello in the US), served in a footed trifle bowl.
Now, over the years, as it became more popular, people worldwide started to adapt trifles to make it easier to make in their countries and also to fit their personal preferences.
I added a little Brazilian twist to this strawberry trifle, using condensed milk in the custard and meringue cookies instead of cake. Trust me, this combo is fantastic!!!
Ingredients and possible substitutions
Strawberries: For this trifle, I chose strawberries, but you can definitely use many other fruits like raspberries, blueberries, blackberries, peaches, pineapple, kiwi, grapes, and the list goes on...
Custard: Traditional custards use a lot of egg yolks and sugar, but I put a little Brazilian twist for this special custard. I reduced the amount of egg yolks, and instead of sugar, I used condensed milk. The condensed milk helps sweeten the custard while adding body and flavor. You can substitute it for vanilla pudding, but trust me, this custard is amazing!
Whipped Cream: Heavy whipping cream (36% fat and higher) is the best option for this recipe because the higher the fat content, the better it will hold its shape. If you live in the US, you can substitute it for Cool Whip (thawed).
Meringue Cookies: Store-bought meringue cookies may seem a little dry to be eaten by themselves, but in this recipe, it's the perfect addition. If, for any reason, you want/need to make a substitution, ladyfingers or pieces of cake are good alternatives.
How to Make Strawberry Trifle
- Slice enough strawberries to place around the bowl, set aside a few whole strawberries for decoration, and chop the rest, setting aside in a colander covered with plastic wrap.
- Cook custard and let it cool (see instructions below).
- Crush meringue cookies into big pieces.
- Whip the heavy whipping cream with powdered sugar until stiff peaks are formed.
- Assemble and decorate the trifle. Keep it in the fridge until it's time to serve.
How to make the custard
How to Assemble the Trifle
Special Tips
Whipped Cream
Use Heavy Whipping cream if possible. Because of its high-fat content, it won't deflate so quickly.
Another tip is to use very cold, heavy whipping cream, keeping it in the fridge until it's time to whip. You can also place the metal bowl and beaters in the freezer for about 10 minutes. When things are cold, the heavy cream emulsifies faster and stays emulsified longer.
I also strongly suggest using powdered sugar instead of granulated sugar because the small amount of cornstarch in it helps stabilize the cream.
Custard
Sieving the egg yolks will help prevent egg odor in your custard.
Meringue Cookies
Break the meringue cookies into big chunks. If they are too small, you won't be able to feel them in the dessert.
FAQ
I think a trifle bowl is a great thing to have in your kitchen because it makes for a great presentation for trifles, puddings, salads, layered dips, deconstructed cakes, layered Jell-O, and many other things. But, if you don't have it, you could use any big glass bowl, salad bowl, wide glass vase, lasagna dish, or even a clear plastic container.
Strawberry trifle can be kept in the fridge for up to 2 days. Remember that strawberries release water, and whipped cream deflates, making it more runny as time passes.
You can get some of the steps done the day before.
For example, you can chop the strawberries and store them in a container in the fridge. Next day, drain them and use them in the recipe.
You can crush the meringue cookies and keep them in an airtight container in a cupboard.
You can also cook the custard and keep it stored in a closed container in the fridge, with plastic wrap touching the whole surface of the custard.
Leave the whipped cream to be whipped when it's time to assemble the trifle.
Assemble it preferably 1-3 hours before serving, so you'll be able to feel better all the delicious layers of the trifle.
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📖 Recipe / Receita
Strawberry Trifle
Ingredients
- 42 oz strawberries (1.2 Kg)
- 4 oz meringue cookies (115 g)
For the Custard
- 16.9 fl. oz milk (500 ml)
- 2 tablespoon cornstarch
- 1 can sweetened condensed milk (396g / 14oz)
- 3 egg yolks
- 1 teaspoon vanilla extract
For the Whipped Cream
- 16 fl. oz. heavy whipping cream (450 ml)
- ⅔ cup powdered sugar (80g)
Instructions
For the strawberries
- Slice enough strawberries to place around your bowl (see photo 2 in section "how to assemble the trifle, for reference) and leave a few whole to use for decoration (I used about 12, but that's up to you). Set them aside, covered, in the fridge. Cut the rest of the strawberries into smaller pieces, and place them in a colander, with a bowl underneath, to hold all the liquid that will be released. Place it in the fridge, covered, until it's time to assemble the trifle.
For the custard
- In a medium saucepan, with the heat off, add milk, cornstarch, sweetened condensed milk and whisk to combine. Add the egg yolks, sieving it first, to remove the membrane, chalaza and any egg whites remaining; whisk to combine. 1
- Turn on medium heat, and cook it until it boils, whisking constantly. Let it boil for a minute, and turn off the heat. Add vanilla, keep whisking to combine, and transfer the custard to a bowl. Cover it with plastic wrap, touching the entire surface of the custard, and let it cool for a little bit. Take it to the fridge to cool off completely.
For the whipped cream
- Using an electric mixer, mix powdered sugar and heavy cream, starting on low speed and increasing gradually to high speed2. Beat until it's thick and stiff peaks form. To make sure that the peaks are stiff and not soft, you can hold the whisk upside down. If the peak holds its shape and doesn't colapse, it's stiff. Don't beat for too long beyond this point, or your whipped cream may start to become butter.
To Assemble the Trifle
- Inside your bowl, make a layer using half of the custard.
- Place the sliced strawberries against the walls of the bowl, and then fill the center with half of the chopped strawberries (drain them well first)3.
- Set aside a few whole meringue cookies for decoration. Break the rest into big chunks, and spread half of it on top of the strawberries.
- Spread half of the whipped cream over the cookies, making a even layer.
- Repeat all layers once again, finishing with the whipped cream layer and decorate as you wish.
Notes
- Sieving the egg yolks will help preventing egg odor in your custard.
- Use Heavy Whipping cream if possible. Because of its high fat content it won't deflate so quickly. Also, use very cold heavy whipping cream, keeping it in the fridge until it's time to whip. You can also place the metal bowl and beaters in the freezer for about 10 minutes. When things are cold the heavy cream emulsifies faster and stays emulsified longer.
- Don't use the liquid drained from the strawberries in this recipe, otherwise the dessert will be too runny.
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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Sandy Rusher says
I tried this recipe. Followed the custard directions to the t. It was nice & thick when I put it in the fridge, the next day, when I didn’t have time to reheat & thicken it was very this. It tasted amazing but was runny. By the end of serving the trifle it was a couple mess. Tasted great just not sure what happened. If you make this give yourself time to reheat & thicken the custard if it turns runny.
Lilian Vallezi says
Hello Sandy!
Sorry your custard became runny.
Usually, when cream becomes runny is because it didn't cook long enough. Next time, wait until big bubbles form all throughout the cream, and then hold it for about a minute to make sure it really cooked enough.
Glad you liked the taste. Hope it works better for you next time.
Thank you!
Lilian
Isabel says
Delicious dessert! My son made it and the whole family enjoyed!
Can’t wait to try other ones from simple living.
Thanks Lilian for sharing 💜
Lilian Vallezi says
Thank you so much, Isabel!
I'm so glad the recipe was easy enough for your son to make! And I'm happy the whole family liked it!!
Thanks for your feedback!
Lilian
Marina Cachoeira says
I made this dessert today and it was SO good! Thanks Lilian for this recipe
Lilian Vallezi says
Thanks Marina!! I'm so glad you liked it!!❤