Why you’ll love this Strawberry and White Chocolate Trifle recipe
- No Bake – This recipe is great because there’s no baking involved. If like me, you buy a Victoria Sponge Cake from the supermarket then you won’t need to bake anything for this recipe.
- Creative – You can get really creative with the recipe because you can experiment with the layers and garnish how you’d like. I decided to reserve some cream to pipe on the top which made it look so pretty!
- So fun – I had so much fun making this trifle. I got very creative with the layering process because I wanted to be able to see each of the layers of cake, cream and strawberries.
- Super Easy – As there’s no baking with this recipe, it’s really hard to mess it up. You essentially whip up some cream and layer it with slices of cake; it couldn’t get easier!
- Crowd pleaser – Despite this being one of the easiest recipes I’ve made, it’s the one which everyone asked me to make again, several times!
- Kid friendly recipe – If you want to introduce your kids to dessert making then this is a great recipe to start with. There’s no baking involved and they can unleash their creativity with the layering and decorating.
Top Tips
- Choose Fresh Ingredients:
- Strawberries: Use fresh, ripe strawberries for the best flavor and texture. Slice them evenly for a uniform appearance.
- Cream: Use high-quality heavy cream for whipping to achieve a rich and fluffy consistency.
- Layering Components:
- Cake or Biscuits: Use shop-bought cake, ladyfingers, or sponge cake for the base layer.
- Cream Layer: Prepare a creamy layer using a combination of double cream, condensed milk and pudding mix.
- Prep Ahead:
- Prep: To make it a smooth and easy process, prep everything ahead such as slicing the cake and strawberries, whipping the cream and getting your dishes ready.
More tips
- Assembly Tips:
- Glass Trifle Bowl: Use a clear glass trifle bowl to showcase the beautiful layers. Start with a layer of cake at the bottom, followed by a layer of cream, and then strawberries. Repeat the layers until you reach the top.
- Even Layers: Spread each layer evenly and press down gently to remove any air pockets, ensuring a consistent look and texture.
- Chill Before Serving:
- Set in the Fridge: Allow the trifle to chill in the refrigerator for at least 1 hour, or overnight if possible. This helps the flavours meld together and the layers to firm up.
- Garnishing:
- Top with Fresh Strawberries: Add a final layer of fresh strawberries on top for a vibrant and appealing presentation.
- White Chocolate shavings: Sprinkle on white chocolate shavings for an added elegant touch.
- Serving Tips:
- Portioning: Use a large spoon or a dessert spatula to serve, ensuring you scoop all the way down to get each layer in every serving.
- Individual Servings: For a more personalised touch, consider making individual trifles in small glass jars or cups.
Ingredients you’ll need to make Strawberry and White Chocolate Trifle recipe
- 1 small Victoria Sponge Cake ready made
- 600 ml Double Cream
- 1 packet Strawberry pudding mix (I used Angel Delight)
- 1/2 tin Condensed milk (200ml)
How to make this Strawberry and White Chocolate Trifle recipe
- Whisk together the double cream, condensed milk and strawberry pudding mix until you get stiff peaks; set aside.
- Slice the Victoria sponge cake into small slices and begin layering the slices into a trifle dish (any deep dish will do).
- Add a layer of strawberry cream, followed by a layer of sliced strawberries.
- Then repeat the process by layering the cake, cream and then strawberries.
- Repeat this process until you fill the bowl or use up all of ingredients.
- Garnish the top of the trifle by piping on swirls of the strawberry cream and then add slices of strawberry and shredded white chocolate.
- Allow it to rest in the fridge for at least an hour to set before serving; enjoy!
Other recipes you might like
Chocolate Trifle – Chocolate trifle – My Simple Eats
Cookies and Cream Cheesecake – Cookies & Cream Cheesecake – My Simple Eats
Kinder Cheesecake – Kinder Cheesecake – My Simple Eats
Strawberry & White Chocolate trifle
Light and fluffy strawberry cream layered between vanilla sponge cake and decorated with strawberries and white chocolate shavings.
Ingredients
Method
- Whisk together the double cream, condensed milk and strawberry pudding mix until you get stiff peaks; set aside.
- Slice the Victoria sponge cake into small slices and begin layering the slices into a trifle dish (any deep dish will do).
- Add a layer of strawberry cream, followed by a layer of sliced strawberries.
- Then repeat the process by layering the cake, cream and then strawberries.
- Repeat this process until you fill the bowl or use up all of ingredients.
- Garnish the top of the trifle by piping on swirls of the strawberry cream and then add slices of strawberry and shredded white chocolate.
- Allow it to rest in the fridge for at least an hour to set before serving; enjoy!
