Strawberries and Cream Trifle

Ingredients

• 2 boxesvanilla jelly
• 2 boxesgluten-free vanilla cake mix
• 3 cartonsfresh strawberries
• 3 ounces (85 g)white baking chocolate
• 4 cups (950 ml)whipping cream
• 4 tablespoonsicing sugar
• 4 teaspoonspure vanilla extract

Instructions

1. 1

   Bake the cake

   Prepare both boxes of cake mix according to their packet instructions. The recipe uses a large bowl and a greased 23 × 33 cm non-stick baking tin; bake for 40 minutes. Leave the cake to cool completely, then cut it into 2.5 cm cubes.

2. 2

   Set the jelly

   Prepare both packets of vanilla jelly in a large bowl according to the packet instructions, using ordinary cow’s milk rather than almond milk or another milk alternative. Refrigerate until set.

3. 3

   Prepare strawberries

   Wash and dry the strawberries. Keep aside half a carton of the best, similarly sized berries for the top, then slice the remaining strawberries into rounds rather than wedges so they can line the glass bowl.

4. 4

   Mix the cream

   Put a metal mixing bowl in the freezer for 30 minutes. In a separate bowl, whisk together the whipping cream, icing sugar and vanilla extract.

5. 5

   Whip to peaks

   Pour the cream mixture into the chilled bowl. Using a hand or stand mixer, begin on low speed and gradually increase to high; whip for about 2 minutes, or until stiff peaks form. Stop before the cream is over-whipped. If using a stand mixer, fit the guard or drape a tea towel carefully over the top to contain splashes.

6. 6

   Build first layer

   Arrange a layer of cake cubes across the bottom of the trifle bowl. Spread half the set vanilla jelly over them, taking it right to the edge so the layers show through the glass.

7. 7

   Add strawberries

   Choose some of the neatest strawberry slices and arrange them all around the inside edge of the bowl, facing outwards. Layer the less even slices over the jelly, leaving about half of the sliced berries and the reserved whole berries for later.

8. 8

   Repeat the layers

   Spread a little less than half the whipped cream over the strawberries, taking it to the edge. Repeat the layers, starting with cake and finishing with a top layer of whipped cream, until the bowl is full.

9. 9

   Decorate the top

   Remove the tops from the reserved strawberries. Put the remaining whipped cream into a piping bag or a freezer bag fitted with a tip, then pipe small tufts in a circle across the top, alternating each with an upside-down strawberry.

10. 10

    Add chocolate shavings

    Use a vegetable peeler to shave some of the white chocolate into the centre of the circle. Break the remaining chocolate into pieces and put them in a microwave-safe bowl.

11. 11

    Drizzle chocolate

    Microwave the chocolate for 30 seconds, then continue in 10-second intervals until melted. Working quickly, drizzle it over the strawberries and whipped cream with a butter knife or fork.

12. 12

    Chill before serving

    Refrigerate the trifle for a few hours before serving. Serve within 12 hours of assembling to help keep the layers from becoming soggy.

What is a strawberry and cream trifle?

Trifle is a British layered dessert, traditionally made with sponge, fruit, custard and cream. This version uses vanilla jelly in place of custard and gluten-free vanilla cake, with strawberries arranged against the glass for a clear, colourful finish.

The layers make each spoonful a mix of soft cake, set jelly, fresh fruit and whipped cream. Chilling the assembled dessert gives the layers time to settle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 6g protein, 61g carbs, 24g fat.

The cake mix and jelly provide most of the carbohydrates, while the whipping cream and white chocolate contribute much of the fat. The strawberries add fruit and some fibre, with smaller amounts of protein coming from the cream, cake and jelly. Balance a portion with extra fresh strawberries rather than adding another rich topping.

Choosing the ingredients

Cake mix: The recipe relies on two boxes of gluten-free vanilla cake mix, prepared as directed on the packaging. Let the cake cool fully before cutting so the cubes hold their shape when layered.

Jelly: Use ordinary cow’s milk as specified in the method, not a plant-based alternative. Follow the packet directions, since the amount of milk and setting time depend on the product.

Strawberries: Save the most uniform berries for the top and the neatest slices for the edge of the bowl. The less even slices can be tucked into the middle layers.

Getting the whipped cream right

Chilled bowl: A metal bowl cooled in the freezer for 30 minutes helps the cream whip efficiently. Keep the cream mixture cold as you work.

Stiff peaks: Start the mixer slowly, then increase the speed, and stop once the cream holds firm peaks. Continuing to beat can make it grainy and eventually cause it to separate.

Building clear layers

Glass edge: Spread the jelly and cream all the way to the sides of the bowl so each layer is visible. Arrange the strawberry slices facing outwards rather than piling them flat against the cake.

Even filling: Keep the cake cubes in a fairly level layer and distribute the sliced strawberries across the jelly. This helps each portion contain a little of every component.

When to assemble and serve

Plan ahead: The cake and jelly need time to cool or set, and the assembled trifle needs a few hours in the fridge. Allow for those waits when planning the 80-minute preparation time.

Best texture: The recipe recommends serving within 12 hours of assembly, as the cake softens as it sits against the other layers. Add the chocolate decoration shortly before chilling.

What to serve with it

A modest portion is rich enough to finish a meal on its own. For a lighter contrast, offer extra fresh strawberries alongside it.

Serve with a small cup of tea or coffee, or bring the chilled bowl to the table and spoon portions into dessert bowls so the layers remain visible.

Recipe notes & tips

• Use the packet directions for both the cake mix and jelly, as their preparation quantities are not specified here.
• Dry the strawberries well after washing so excess water does not loosen the layers.
• Cut the cooled cake into evenly sized cubes for easier layering and serving.
• Reserve the prettiest berries for the top and the straightest slices for the glass edge.
• Cover the stand mixer while whipping to help contain splashes, as the method suggests.
• Melt the white chocolate in short bursts and stir or check it between intervals to avoid scorching.

Variations

• Berry mix: Replace some of the strawberries with raspberries, keeping enough slices to decorate the bowl.
• Citrus note: Add a little finely grated lemon zest to the whipped cream for a fresh flavour.
• Chocolate finish: Use dark or milk chocolate shavings instead of white chocolate.
• Individual trifles: Layer the components in small glasses, arranging a few strawberry slices against each side.
• Extra fruit: Add a layer of blueberries alongside the sliced strawberries.

Common mistakes to avoid

• Warm cake: It can soften the cream and jelly; cool it completely before cutting and layering.
• Plant-based milk in the jelly: The method warns that alternatives may not set as intended; use ordinary cow’s milk.
• Over-whipped cream: It can turn grainy; stop as soon as stiff peaks form.
• Uneven edge: The layers may be hidden from view; spread jelly and cream right to the glass.
• Wedges against the bowl: They do not make as neat a border; use strawberry slices facing the glass.
• Long storage: The cake can become soggy; serve within 12 hours of assembling.

How to store

Cover and refrigerate the trifle, and serve it within 12 hours of assembling for the best texture. It is best served chilled rather than reheated.

Frequently asked questions