Strawberry Trifle

A delicious strawberry trifle recipe with layers of creamy custard, jelly, Madeira cake, whipped cream, fresh berries and grated chocolate.

5 from 10 votes

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Course: Dessert

Cuisine: Australian recipe, Christmas

Prep Time: 30

Chilling Time: 12

Total Time: 12 30

Servings: serves

Calories: 448kcal

Cost: $20

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

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.

RECIPE NOTES & 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.
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!