This classic Strawberry Trifle is the ultimate Australian Christmas dessert - it's been on our table every year alongside the Chocolate Ripple Cake and White Chocolate Raspberry Cheesecake for as long as I can remember.
A Quick Look At The Recipe
✅ Recipe Name: Strawberry Trifle
🕒 Prep Time: 30 minutes + overnight chilling
🎄 Perfect For: Christmas Day, summer entertaining, family gatherings
🍓 Serves: 12
🥣 Main Ingredients: sponge cake, strawberry jelly, custard, whipped cream, fresh berries
⭐ Why You'll Love It: No-bake, make-ahead, feeds a crowd and looks absolutely stunning on the table.
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Everyone in my house really enjoyed it, simply delicious! Thank you.
- Kay
Colourful, creamy and ridiculously easy - this trifle is everything a Christmas dessert should be. No baking, no stress, and it looks like you've put in way more effort than you actually have.
You can make this the night before (honestly, you should - it's better that way), so Christmas Day is completely stress-free. If you're planning a full Christmas dessert spread, my Lemon Meringue Pie and Peppermint Crisp Tart are always a huge hit too.
Why You're Going To Love This Recipe
- No-bake and fuss-free - perfect for a busy Christmas Day when the oven is already at capacity.
- Make it the night before - overnight chilling is actually what makes it taste so good. Tick it off the list on Christmas Eve and you're done.
- Feeds a crowd - a generous 12 serves, which is exactly what you need at Christmas.
- Customisable - swap the berries, change the jelly flavour, add a splash of sherry. Make it yours.
- Classic Aussie Christmas - some traditions are worth keeping. This is absolutely one of them.
Jump to:
Trifle Ingredients
Summer berries are at their absolute best at Christmas time - the perfect trifle topping!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Strawberry jelly crystals - use a good-quality brand like Aeroplane for the best colour and flavour.
- Madeira or sponge cake - needs to be firm and unfrosted so it holds its shape when layered. Available at most supermarkets.
- Cointreau or fruit juice - drizzled over the cake for moisture and flavour. Use juice to keep it kid-friendly.
- Double thick vanilla custard - thick custard is essential so your layers stay defined and don't all merge together.
- Fresh berries - I use a mix of strawberries, blueberries, raspberries and cherries for that gorgeous festive look. Use whatever's in season.
Variations
- Gluten-free - use a gluten-free sponge, readily available at most supermarkets.
- Alcohol-free - swap the Cointreau for orange juice, apple juice or cranberry juice.
- Tropical Christmas twist - use mango jelly and fresh mango and passionfruit instead of berries.
- Chocolate version - add layers of chocolate custard or scatter crushed chocolate biscuits between the layers.
How To Make Strawberry Trifle
Don't be fooled by all those gorgeous layers - this is genuinely one of the easiest desserts you'll ever make.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the jelly: Dissolve the jelly crystals in boiling water, then stir through the cold water. Chill for about 1 hour until slightly thickened but not fully set.
- Layer the cake: Cut the cake into cubes and arrange in the base of a large trifle dish. Drizzle with Cointreau or fruit juice.
- Add the first jelly layer: Spoon half the slightly thickened jelly over the cake.
- Decorate the edges: Place halved strawberries around the edge of the dish with the cut-side facing out - this is what makes it look so stunning!
- Add custard and remaining jelly: Spoon over the custard, then gently add the remaining jelly. Refrigerate for at least 8-12 hours - overnight is ideal.
- Top with cream: Whip the cream with sugar and vanilla until soft peaks form. Spread gently over the trifle and smooth the top.
- Decorate: Pile on the fresh berries and grate over some chocolate just before serving. Stand back and accept the compliments.
Recipe Tips
- Chill the jelly until just thickened before layering - this stops it soaking straight into the cake and losing its layer.
- Use a deep, clear glass dish - the whole point of a trifle is showing off those beautiful layers!
- Use thick custard - runny custard will just merge with everything else. Double thick is the way to go.
- Don't skip the overnight chill - this is what takes it from "pretty good" to "oh my god this is incredible".
- Spoon, don't pour - add jelly, custard and cream gently with a spoon so the layers stay defined.
- Add berries and chocolate just before serving for the freshest look.
- Christmas tip: Make this on Christmas Eve - it's the perfect make-ahead dessert that frees up your whole Christmas morning.
- Store covered in the fridge for up to 2 days.
- Not suitable for freezing - the cream and custard will separate when thawed.
Strawberry Trifle FAQs
Yes - and honestly, you should! Trifle needs at least 8-12 hours in the fridge to allow the layers to set, the cake to soften and the flavours to fully develop. Making it on Christmas Eve and refrigerating overnight is the ideal approach.
Totally! Kids absolutely love all the layers. Just swap the Cointreau for orange juice or apple juice and it's completely alcohol-free.
Madeira cake, sponge cake or a jam roll all work beautifully - just make sure it's unfrosted and fairly firm so it holds its shape when soaked. Supermarkets usually stock Madeira cake in the bakery section.
Two likely culprits: the jelly wasn't thickened enough before you added it (it should be at a syrup stage, not liquid), or the custard was too thin. Use double thick custard straight from the container and make sure the jelly has had a good hour in the fridge before layering.
More No-Bake Christmas Desserts
Keeping the oven free on Christmas Day? Here are a few more make-ahead no-bake favourites.
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Strawberry Trifle
Ingredients
- 4 x 85 g packets strawberry jelly crystals like Aeroplane brand
- 625 ml (2 ½ cups) boiling water
- 400 ml cold water
- 450 g Madeira cake or vanilla cake, sponge cake or sponge jam roll
- 80 ml Cointreau or fruit juice see notes
- 250 g strawberries fresh
- 900 g double thick vanilla custard
- 600 ml thickened cream
- 45 g caster sugar
- 2 teaspoon vanilla extract
- fresh berries your choice of strawberries, blueberries, blackberries, raspberries and cherries, to decorate
- 50 g chocolate grated, to decorate
Instructions
- In a large bowl, add the strawberry jelly crystals and boiling water. Stir until the crystals have dissolved. Add the cold water and mix through.Chill the jelly in the fridge for 1 hour (or until just slightly thickened, but not set).
- Meanwhile, place the Madeira cake onto a chopping board and cut into cubes (approximately 3cm).Place the cubes of cake into the base of a 3.5 litre trifle dish or a large serving bowl.Drizzle the liquid (Cointreau or fruit juice) over the top of the cake.
- Gently spoon half of the jelly over the top.
- Cut the strawberries in half and place along the outside edge of the trifle bowl (with the cut-side facing outwards).
- Spoon the custard over the top of the jelly (note: the custard may not cover the entire strawberries).
- Spoon over the remaining jelly.
- Chill in the fridge overnight.
- Use hand-held beaters or a stand-mixer to whip the cream, vanilla and sugar on medium speed until soft peaks form. Note: if using a Thermomix, insert the Butterfly attachment and mix on Speed 3 until soft peaks form.
- Decorate the trifle with all of your favourite in-season berries.
- Grate the chocolate over the top of the whipped cream and berries using a grater or zester, and serve.
Notes
- Chill the jelly until just thickened before layering - this stops it soaking straight into the cake.
- Use a deep clear glass dish to show off those beautiful trifle layers.
- Use a thick custard so it holds its layer.
- Swap the Cointreau for fruit juice for a kid-friendly trifle.
- Don't skip the overnight chilling time - this is key for the perfect texture.
- For clean layers, spoon jelly, custard and cream gently rather than pouring.
- Store covered in the fridge for up to 2 days.
- This dessert is not suitable for freezing (cream and custard will separate).
- Add toppings just before serving for the freshest look!
Mehjabeen says
Hi do u need sooo much jelly: 4 packs or can i use onli 2 an do i need cream, i was thinking just usin the custard?
Lucy says
Hi there, for best results, I recommend following the recipe without any changes.