Strawberries & Cream Trifle

10 thoughts on “Strawberries & Cream Trifle”

  1. Thank you for a perfect Easter dessert. I was casting about for something of this sort–thinking a genoise and buttercream–when I learned of your blog and your recipes. And then I saw the trifle! I am all over it. Will let you know how it goes. Thanks again.

      1. Adam — the trifle was a HUGE success! Utterly divine. I will definitely make this again and again– especially during the upcoming strawberry season. Thanks again for a great “keeper” recipe!

  2. Could this be turned into a spectacular Eaton Mess by replacing the white cake cubes with vanilla meringue? Do you have a recipe for a vanilla meringue you could recommend in place of the cake? Also, what could replace the cornstarch to make this gluten-free? Love your recipes! So glad I found your blog!

    1. Hi Alanna, thanks for reading! Yes, you could certainly replace the cake with meringue to make an Eaton Mess. Good idea! For the meringue, I recommend 2:1 sugar to egg whites, with a splash of vanilla. Whisk over a bain-marie, take it to 60°C. Pipe on a sheet pan and bake!
      As far as I know, corn starch is gluten free. Happy baking!

  3. Two suggestions, first; first sprinkle each cake layer with a healthy amount of sherry, I’ve always found trifle without sherry lacking in flavour. The second is to gently melt the jam in a small pot, pour the melted jam over the fruit in a bowl and toss, then add to trifle. This is my mom’s recipe, I learned it about 40 years ago

    1. Great suggestions! This cake is so moist that you don’t need the sherry…but can definitely add! And heating the jam is also a fine idea! There are no rules here!

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