This elegant Strawberry Trifle is a showstopping dessert that combines layers of tender angel loaf cake, rich homemade custard, and fresh, juicy strawberries. The cake cubes are lightly soaked in cream sherry or orange juice for added depth of flavor, then layered with a silky cornstarch-thickened custard and topped with sweetened whipped cream. It’s the perfect balance of texturesâÂÂcreamy, fruity, and airy. Ideal for brunches, potlucks, or special dinner parties, this trifle is best served chilled and within a few hours of assembly to maintain its fresh texture. A timeless favorite that brings a touch of sophistication to any gathering.
Strawberry Trifle
Description
This elegant Strawberry Trifle is a showstopping dessert that combines layers of tender angel loaf cake, rich homemade custard, and fresh, juicy strawberries. The cake cubes are lightly soaked in cream sherry or orange juice for added depth of flavor, then layered with a silky cornstarch-thickened custard and topped with sweetened whipped cream. It&# 226;ÂÂs the perfect balance of texturesâÂÂcreamy, fruity, and airy. Ideal for brunches, potlucks, or special dinner parties, this trifle is best served chilled and within a few hours of assembly to maintain its fresh texture. A timeless favorite that brings a touch of sophistication to any gathering.Ingredients
Directions
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In a small bowl, mix 1-1/2 tablespoons cornstarch with 1/2 cup cold milk until smooth.
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In a heavy saucepan or double boiler, heat 1-3/4 cups milk and 1/4 cup sugar just to the point of boiling.
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Remove the saucepan from the heat and stir in the cornstarch mixture until smooth.
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Return to heat and cook, stirring constantly, until the mixture thickens rapidly.
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Simmer for three minutes, then remove from the heat.
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Beat in 1 teaspoon vanilla extract and 3 beaten egg yolks until combined.
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Cover the custard sauce and refrigerate until completely chilled.
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Split the angel loaf cake horizontally into 3 layers.
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Spread the strawberry jam between the cake layers and reassemble the cake.
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Cut the reassembled cake into 2-inch cubes.
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Arrange the cake cubes in a 2-quart serving bowl and sprinkle with the cream sherry or orange juice.
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Wash the strawberries and set aside 8 to 12 whole berries for garnish.
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Hull and slice the remaining strawberries, then spoon them over the cake cubes.
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Pour the chilled custard sauce evenly over the strawberries and cake.
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Cover the bowl and refrigerate for at least one hour.
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In a separate bowl, whip 3/4 cup whipping cream to soft peaks.
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Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, then whip until stiff peaks form.
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Spread the whipped cream over the chilled custard layer.
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Garnish the top with the reserved whole strawberries.
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Sprinkle with toasted sliced almonds if desired.
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Chill briefly before serving within a few hours of assembly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 553.1kcal
- % Daily Value *
- Total Fat 30.1g47%
- Saturated Fat 10.0g50%
- Cholesterol 155.0mg52%
- Sodium 1355.4mg57%
- Total Carbohydrate 26.3g9%
- Dietary Fiber 1.7g7%
- Sugars 12.7g
- Protein 45.3g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make the custard sauce first and chill it thoroughly before assembling the trifle.
For the smoothest custard, ensure the milk used for the cornstarch slurry is very cold before mixing.
Do not assemble the trifle more than a few hours in advance, as the cake will become soggy and the strawberries may turn mushy.
Toasting the sliced almonds adds a nice crunch and nutty flavor; toast them in a dry skillet over medium heat until fragrant.
Orange juice can be used as a non-alcoholic alternative to cream sherry for soaking the cake.
