Traditionally, trifle needs a sponge cake soaked in sherry or fruit juice, a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. However, over the years we have come up with various different versions of Trifle.

Today I am sharing one of my all-time favorite easy trifle recipes. It is easy because you can prepare the components of the trifle in advance. If you’re really running out of time, you can get store-bought cake and use canned whipped cream. This will essentially cut down the cooking/prep time to 15 minutes.

If you want to make everything from scratch, you can also refer to my Vanilla Pound cake and Whipped Cream recipe.

During holiday season, I use trifle as a center piece for my dining table. In that case I prefer to make trifle in the traditional 7-inch-deep trifle bowl because it looks fabulous and I know it will get over at the end of the day as I am having many guests over. On other days, I prefer to make them in individual dessert goblets. They look cute and is also convenient for individual serving.

I am also linking the Black + Decker hand held mixture (affiliate link) that I used. Mine is an older version but this one does the same job and looks classier.

Looking for more dessert ideas? Check out my Banana Chocolate Popsicle Recipe.

You can connect with me on my page on Instagram.

Print Recipe

Easy Strawberry Trifle

This recipe of Strawberry trifle is one of the easiest trifle recipes. I am all about making life easier when it comes to preparing food without compromising on the taste. Best part about this recipe is that you can make all the components of the trifle in advance and just assemble it couple of hours before serving. This way I have one less thing to take care of when I have guests over.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: British, English

Keyword: dessert, easy, strawberry, sweet, trifle, vanilla pound cake, whipped cream

Author: Upasana Sampat

Ingredients

Strawberry (diced)
Granulated Sugar (as desired)
Vanilla Pound Cake
Whipped Cream
Mint leaves (for garnishing)

Instructions

For Vanilla Pound Cake

Preheat your oven to 350 Degree F.
Spray non-stick cooking spray on a 8.5 x 4.5 inch loaf pan. Place a parchment paper on the inside of the loaf pan and keep it aside.
Using an electric hand mixer on high speed, beat ½ cup unsalted butter (at room temperature) and 1 cup granulated sugar together in a mixing bowl, until they are well combined and creamy.
Now one by one add 3 large eggs to the mixing bowl and whisk it until they become light and fluffy. (It should take 2-3 mins).
Mix in ½ cup whole milk and ½ tsp Vanilla Extract.
Add 1 and ½ cup of All-Purpose Flour, ¼th tsp Baking Powder, 1/8th Baking Soda, 1/4th tsp Salt and mix everything together until well combined. Do not over mix it.
Pour the batter into the prepared loaf pan. With the help of the back of the spatula, smooth out the top so it’s even.
Place the pan in the middle rack of the oven and cook it for 1 hour. Remove it and pierce the center of the cake with a toothpick. If it comes out clean, then its fully cooked. If not, put it back in the oven for couple of more minutes.
Let it cool for 20 mins. Then carefully remove the cake with the parchment paper from the loaf pan. Detach the parchment paper.
Cut them in slices and keep aside.

Prep the Strawberries

Wash the strawberries, dice them in small pieces and keep them in a bowl.
Sprinkle granulated sugar over the strawberries, give them a mix and keep aside. (I usually use 2 tbsp of granulated sugar for every 1 cup of diced strawberries).
After some time you shall see strawberries releasing water. Do not discard it. We shall use it in the recipe.

Make Whipped Cream

Keep the mixing bowl and the whisk attachment of your hand mixture or stand mixture in the freezer for 15 mins to chill. This step makes all the difference.
Pour 1 cup of heavy cream/ heavy whipping cream in the mixing bowl, to which add ½ tsp of vanilla extract and 2 tbsp of granulated or confectioner’s sugar.
Whip them together at medium-high speed for 3-4 mins or until medium peaks are formed. Do not over whisk it as the cream mixture will flatten. Keep it aside.

Assembling the trifle

In a desert goblet, add first layer of diced sweetened strawberries.
Followed by second layer of pieces of Vanilla pound cake. Drizzle some of the strawberry water over the pound cake. This step will help keep the cake layer moist and soft.
With the help of piping bag or a spoon, gently add the third layer of whipped cream.
If your desert glass or goblet is tall, you may repeat the layers in the same order.
Finally, add a single piece of strawberry and a mint leaf over whipped cream for garnishing purpose.
Refrigerate the trifle for couple of hours before serving.
Enjoy!