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A glass trifle bowl filled with layers of sponge cake, vanilla custard, and fresh strawberries topped with whipped cream.
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Strawberry Trifle

Prep Time30 minutes
Cook Time15 minutes
Total Time4 hours 45 minutes
Servings: 8 servings
Calories: 480kcal

Ingredients

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 lb pound cake or sponge cake, cut into 1-inch cubes
  • 1/2 cup cream sherry
  • 3 cups thick vanilla custard
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup toasted almond slivers

Instructions

  • In a medium bowl, combine sliced strawberries and granulated sugar. Let sit for 30 minutes to macerate.
  • Arrange half of the cake cubes in the bottom of a 3-quart glass trifle bowl.
  • Drizzle 1/4 cup of cream sherry evenly over the cake cubes.
  • Distribute half of the macerated strawberries and their juices over the cake layer.
  • Pour 1.5 cups of vanilla custard over the strawberries, smoothing the surface with a spatula.
  • Repeat layers with the remaining cake, sherry, strawberries, and custard.
  • In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Top the final custard layer with the whipped cream, creating decorative peaks.
  • Refrigerate for at least 4 hours to allow flavors to meld and layers to set.
  • Garnish with toasted almond slivers immediately before serving.