This classic strawberry trifle is the ultimate easy, no-bake dessert-layered with soft sponge cake, sweet jelly, creamy custard, fluffy whipped cream and fresh berries. It's a guaranteed crowd-pleaser and perfect for Christmas, summer BBQs or anytime you need a make-ahead dessert that looks as good as it tastes.
If you love simple layered desserts that you can make ahead, you might also enjoy a no-bake cheesecake such as my white chocolate and raspberry cheesecake, or go classic with an irresistible lemon meringue pie.
A traditional strawberry trifle is one of those nostalgic Aussie desserts that never goes out of style. With its colourful layers and creamy textures, it's both impressive and incredibly easy to make. The combination of jelly-soaked sponge, thick vanilla custard and whipped cream creates the perfect balance of sweetness and softness.
What sets this version apart is how simple and reliable it is-no fancy techniques, just a few ingredients done right. If you're a fan of super easy desserts such as this, then don't miss my classic Chocolate Ripple Cake or this luscious Peppermint Crisp Tart.
Why You're Going To Love This Recipe
- No-bake and fuss-free - perfect for busy days or entertaining.
- Make-ahead friendly - chill overnight to allow the layers to set, the cake to soften and the flavours to fully develop.
- Feeds a crowd - a generous 12 serves, ideal for summer parties, Christmas or family gatherings.
- Customisable - easily adapt with different fruits, flavours or dietary needs.
- Classic Aussie favourite - a nostalgic show-stopping dessert that everyone loves!
Jump to:
Strawberry Trifle Ingredients
Summer berries are so sweet and vibrant, they really make this EPIC trifle shine!
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 best flavour and colour.
- Madeira or sponge cake - a firm, plain cake works best as it holds its shape when layered.
- Cointreau or fruit juice - adds moisture and flavour to the cake (swapping Cointreau for juice keeps it kid-friendly).
- Double thick vanilla custard - choose a thick custard so your layers stay defined.
- Fresh berries - choose whatever you like - I used a mix of strawberries, blueberries, raspberries, blackberries and cherries.
Variations
- Gluten-free option - use a gluten-free sponge or cake (readily available in most supermarkets).
- Alcohol-free version - swap the Cointreau for orange, apple or cranberry juice.
- Berry mix-up - try raspberries, blueberries or mango for a twist.
- Chocolate lovers version - add layers of chocolate custard or crushed chocolate biscuits.
How To Make Strawberry Trifle
Don't be fooled by the many layers of Strawberry Trifle... it's a super simple dessert to assemble.
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 (not fully set).
- Layer the cake: Cut the cake into cubes (~3cm cubes) and arrange in the base of a large trifle dish. Drizzle with Cointreau or fruit juice.
- Add the first layer: Spoon over half of the slightly thickened jelly.
- Decorate the edges: Place halved strawberries around the edge of the dish (cut-side facing out).
- Add custard and remaining jelly: Spoon over the custard, then gently add the remaining jelly. Refrigerate for at least 8-12 hours to allow the layers to set and flavours to develop.
- Top with cream: Whip the cream with sugar and vanilla until soft peaks form. Spread cream gently over the trifle, and smooth the top.
7 Decorate: Decorate with fresh berries and grated chocolate.
Recipe Tips
- 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.
- Swap the Cointreau for fruit juice for a kid-friendly trifle.
- Use a thick custard so it holds its layer.
- 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!
Strawberry Trifle FAQ's
Trifle is an all-time favourite dessert with kids - thanks to the delicious layers of jelly, custard, cream and cake! Just ensure you substitute the Cointreau with fruit juice to make it suitable for children.
Yes! In fact, you really NEED to make trifle the day before! Trifle should be chilled 12 hours to allow the layers to set, the cake to soften and the flavours to really develop.
Madeira cake, sponge cake or jam roll all work well-just make sure it's unfrosted and firm.
Absolutely-just make sure it's thick enough so the layers hold their shape.
This usually happens if the jelly wasn't thickened enough before layering or the custard was too thin.
You can, but it won't have the classic texture-try replacing with a berry fruit compote for a twist.
More No-Bake Dessert Recipes
No-bake desserts are ideal for summer entertaining-and the best part is you can prepare them ahead of time, so there's no last-minute rush. Here's a few of my favourites.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
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.