Strawberry Short Cake Trifle

Ingredients

• 2 containers (about 500 g total)shop-bought angel food cake or sponge cake
• 1 Lwhipping cream
• 1 can (300 g)sweetened condensed milk
• 120 g (½ cup)cream cheese
• 907 g (2 lb)strawberries
• 100 g (½ cup)sugar
• 60 ml (¼ cup)water
• 15 ml (1 tbsp)lemon juice
• 8 g (1 tbsp)cornflour, mixed with 15 ml (1 tbsp) water

Instructions

1. 1

   Prepare strawberries

   Wash and dry the strawberries. Set some aside for the topping, then slice the rest.

2. 2

   Cook strawberry sauce

   Put the sliced strawberries, 60 ml water, sugar and lemon juice in a pan and cook together. When the mixture starts bubbling, stir in the cornflour mixed with 15 ml water. Once it has thickened slightly, take it off the heat; it should not become too thick.

3. 3

   Cool the sauce

   Leave the strawberry sauce to cool while you make the cream mixture.

4. 4

   Whip the cream

   Whisk the cream cheese until softened. Add the whipping cream and condensed milk, then whisk until soft peaks form.

5. 5

   Cube the cake

   Cut the cake into small cubes.

6. 6

   Layer the trifle

   Layer the cream mixture, cake cubes and strawberry sauce, then repeat the layers.

7. 7

   Add the topping

   Finish with strawberry sauce and the fresh strawberries you set aside.

8. 8

   Add optional berries

   If you like, add sliced fresh strawberries between the layers.

9. 9

   Chill the trifle

   Refrigerate for a couple of hours before serving.

What is strawberry short cake trifle?

A trifle is a layered dessert, traditionally associated with Britain, often built from cake, fruit and cream. This version takes inspiration from strawberry shortcake, pairing cake and berries with a rich whipped cream mixture.

Ready-made cake keeps assembly simple, while the lightly thickened strawberry sauce adds fruit flavour and moisture. Chilling gives the layers time to settle together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1720 calories, 20g protein, 155g carbs, 108g fat.

Cake, sugar and condensed milk provide much of the carbohydrate, while whipping cream and cream cheese contribute most of the fat. The cream, cake and dairy also supply some protein, and strawberries contribute fruit and fibre. For a more balanced plate, serve a modest portion after a meal that includes vegetables and a protein-rich main.

Choosing the cake

Angel food cake: its airy crumb makes a light-feeling layer and readily absorbs some sauce.

Sponge cake: this is a slightly sturdier alternative that holds its shape well in the layers. Cut the cake into small, even cubes so each spoonful can include cake, cream and fruit.

Getting the strawberry sauce right

Cornflour slurry: mix the cornflour with water before adding it, which helps it blend into the hot fruit mixture. Add it once the strawberries, sugar, water and lemon juice are bubbling.

Thickness: stop cooking as soon as the sauce thickens slightly. It will be easier to layer while still spoonable, and it should cool before it goes into the trifle.

Whipping to soft peaks

Cream cheese first: whisk it until softened before adding the cream and condensed milk, to help make the mixture smoother.

Soft peaks: stop when the cream holds a gentle peak that bends over. Whipping beyond this point can make the mixture too firm for easy layering.

Building the layers

Layer order: spread in the cream mixture, cake and strawberry sauce, then repeat. Distribute the sauce across the layers rather than putting it all in one place.

Fresh fruit: reserve some strawberries for the top, and add extra sliced berries between layers if you want more fresh fruit in each serving.

Chilling and serving

Chill: refrigerate the assembled trifle for a couple of hours before serving. This gives the cake time to take on some of the cream and fruit flavours.

Serve: use a large spoon to reach through the layers. The dessert is rich, so it works well after a simple meal or alongside coffee or tea.

Recipe notes & tips

• Dry the strawberries well after washing so excess water does not thin the sauce.
• Set aside the prettiest berries for the topping before slicing the rest.
• Stir the cornflour slurry again just before adding it, as it can settle.
• Let the sauce cool before layering so it does not soften the whipped cream mixture.
• Use a clear serving bowl if you want the layers to show.

Variations

• Extra fresh berries: tuck sliced strawberries between the layers for more fresh fruit.
• Mixed berries: replace some strawberries with raspberries or blueberries in the sauce.
• Citrus note: add a little finely grated lemon zest to the cream mixture.
• Individual portions: assemble the layers in small glasses or bowls.
• Different cake: use plain sponge in place of angel food cake, or the reverse.

Common mistakes to avoid

• Overcooking the sauce: it can become too thick to spread; take it off the heat once it thickens slightly.
• Adding hot sauce: it can soften the cream mixture; let the sauce cool before layering.
• Skipping the drying step: water clinging to the berries can make the sauce watery; pat them dry.
• Overwhipping the cream: the mixture may become too firm; stop at soft peaks.
• Cutting large cake pieces: they can make the layers uneven; cut the cake into small cubes.

How to store

Cover and refrigerate leftovers, and eat within 2 days for the best texture. Keep the trifle chilled and serve it cold; the cake will soften as it sits.

Frequently asked questions