How to Make Strawberry Trifle

We are making homemade strawberry trifle with each beautiful layer made from scratch! Indulge your taste buds in a nostalgic journey with our latest video, “Make TRIFLE (as Good as Your Grandma!)”! Join us as we unravel the secrets behind creating the perfect trifle, bringing you all the flavors and memories of your grandma’s kitchen. From layering luscious sponge cake to crafting the dreamiest custard, we’ve got your trifle game covered. Watch, learn, and get ready to impress with a dessert that’s as timeless as it is delicious! Don’t miss out—hit play now and let the trifle magic begin!

Strawberry Trifle Recipe

The Jelly:

* 350g x Frozen Strawberries
* 250ml x Water
* Juice of 1 Lemon
* 2 Tbsp x Caster Sugar
* 1 Tbsp x Sherry (optional)
* 2 x Gelatine Leaves
* 270g x Fresh Strawberries

Strawberry Puree:

* Leftover strawberries from making the jelly
* A splash of sherry, water, or lemon juice

See method for details

The Sponge:

* 2 x Eggs
* Self-Raising Flour
* Unsalted Butter
* Caster Sugar

(Weigh the eggs in their shells and use the same quantity for other ingredients)

The Custard:

* 250ml x Full Fat Milk
* 250ml x Double Cream/Heavy Cream
* 6 x Egg Yolks
* 100g x Caster Sugar
* 40g x Cornflour/Cornstarch
* 1 tsp x Vanilla Bean Paste or Extract

The Cream:

* 400ml x Double Cream/Heavy Cream
* 50g x Icing Sugar
* 1 tsp x Vanilla Bean Paste

To Finish:

* 30g x Toasted Flaked Almonds

Instructions:

1. Jelly: Place frozen strawberries, water, caster sugar, lemon juice, and sherry in a saucepan. Simmer for 10 minutes. Soak gelatine leaves in cold water for a minimum of 5 minutes. Strain the mixture and save the strawberries for puree. Squeeze out the water and dissolve gelatine in the hot liquid. Arrange fresh strawberries cut into halves or quarters in a trifle bowl, cover with jelly, and refrigerate for 2-3 hours.

2. Strawberry Puree: Blend leftover strawberries from the jelly with a splash of sherry, water, or lemon juice until smooth. Refrigerate.

3. Sponge Layer: Weigh eggs in their shells and use the same quantity/weight for the self-raising flour, butter, and caster sugar. Mix until smooth. You can also flavour the mixture with vanilla or lemon zest. Bake at 170°C Fan for 20-30 minutes. Cool on a rack.

4. Custard: Heat milk and cream over low heat until it is just steaming. In a bowl whisk yolks, sugar, cornflour, and vanilla. Take the milk and cream off the heat and add 1 to 2 ladles into the egg mixture while continuously whisking. Now, add the egg mixture while whisking into the pan with the rest of the cream/milk. Heat over low temperature and whisk until thick. Cool and refrigerate.

5. Cream: Whisk double cream, icing sugar, and vanilla until it holds it’s shape. Place in piping bags.

6. Assembly: Cut a slice from the centre of the cake (save the rest for later or freeze for your next trifle). Spoon strawberry puree on the jelly, add sponge layer, more puree, custard, and top with whipped cream. Sprinkle with toasted flaked almonds.

Enjoy your delicious Strawberry Trifle! 🍓🍰

#recipe #trifle #britishdessert

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