Description
This classic trifle recipe features layers of fluffy white cake soaked in sherry or orange juice, fresh strawberries mixed with raspberry jam, a rich homemade custard, and a cloud of whipped cream, all beautifully assembled in a glass trifle dish. Garnished with maraschino cherries and slivered almonds, this dessert is perfect for gatherings and needs several hours of refrigeration to meld flavors.
Ingredients
Scale
Cake and Liquor
- 14.25 ounces white cake mix (or 1 angel food cake)
- ¼ cup cream sherry (or orange juice, orange brandy, or rum)
Strawberries
- 2 pints fresh strawberries
- ¼ cup granulated sugar
- 3 tablespoons raspberry jam
Custard
- ¾ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 6 egg yolks
- 4 cups milk
- 1 cup half and half (or light cream)
- 3 tablespoons unsalted butter (or margarine)
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish (optional)
- Maraschino cherries
- Slivered almonds
Instructions
- Prepare the cake: If using cake mix, bake according to package directions; if using angel food cake, ensure it is ready. Allow cake to cool completely then cut into 1-inch cubes.
- Prepare the strawberries: Slice the fresh strawberries and sprinkle them with granulated sugar. Add raspberry jam and gently stir to combine. Allow the strawberry mixture to sit at room temperature for at least 1 hour to macerate and develop flavor.
- Make the custard: In a medium saucepan, whisk together granulated sugar and cornstarch. Stir in egg yolks, milk, and half and half or light cream until smooth. Cook over medium-low heat while constantly stirring, bringing the mixture to a boil. Let it boil, continuing to whisk, for 1 minute until thickened.
- Finish the custard: Remove the pan from the heat, stir in butter and vanilla extract until the butter is melted and fully incorporated. Pour the custard into a medium bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- Assemble the trifle: In a large glass bowl or trifle dish, place half of the cake cubes as the bottom layer. Drizzle half of the cream sherry or chosen liquor/juice over the cake to soak it.
- Add strawberry layer: Spread half of the macerated strawberries evenly over the cake layer.
- Add custard layer: Spoon half of the chilled custard over the strawberries, spreading to cover completely.
- Repeat layering: Repeat the layers once more: cake cubes drizzled with the remaining liquor, followed by strawberries and custard.
- Prepare whipped cream: Using a mixer, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the top layer of custard.
- Garnish and chill: Decorate the top with maraschino cherries and slivered almonds if desired. Refrigerate the assembled trifle for at least 4 hours or preferably overnight to allow flavors to meld and dessert to set.
Notes
- For a non-alcoholic version, substitute cream sherry or brandy with orange juice.
- The trifle is best served chilled after at least 4 hours of refrigeration to allow cake to soak and custard to set.
- Leftover trifle can be stored covered in the refrigerator for up to 3 days.
- Customize garnish with toasted coconut or fresh mint leaves for variation.
