Summer Strawberry Trifle: A Delicious & Easy Dessert Recipe

Summer Strawberry Trifle: Is there anything that screams summer dessert quite like it? Imagine layers of fluffy sponge cake soaked in sweet sherry, luscious vanilla custard, vibrant strawberries bursting with flavor, and a cloud of whipped cream. This isn’t just a dessert; it’s a celebration in a bowl!

The trifle, with its humble beginnings as a way to use up stale cake, has evolved into a show-stopping centerpiece for gatherings. Its roots can be traced back to 18th-century England, where cooks ingeniously layered ingredients to create a delightful and visually appealing treat. Over time, the trifle has become a beloved dessert worldwide, with countless variations reflecting local ingredients and culinary traditions.

What makes a summer strawberry trifle so irresistible? It’s the perfect combination of textures and flavors. The soft, sherry-soaked sponge provides a comforting base, while the creamy custard adds richness and depth. The juicy strawberries offer a burst of freshness and a touch of tartness that perfectly balances the sweetness. And who can resist a generous topping of light and airy whipped cream? It’s a dessert that’s both elegant and comforting, perfect for impressing guests or simply indulging in a little bit of summer bliss. Plus, it’s surprisingly easy to assemble, making it a stress-free option for any occasion. So, let’s dive in and create this stunning summer strawberry trifle together!

this Recipe

Ingredients:

• For the Sponge Cake:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large eggs, separated
• 1 1/4 cups granulated sugar, divided
• 1/3 cup vegetable oil
• 1/3 cup orange juice
• 1 teaspoon vanilla extract
• For the Strawberry Compote:
• 2 pounds fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1/4 cup water
• For the Pastry Cream:
• 2 cups whole milk
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• For the Whipped Cream:
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Additional:
• 1/4 cup orange liqueur (optional, such as Grand Marnier or Cointreau)
• Fresh strawberries, for garnish
• Mint sprigs, for garnish (optional)

Making the Sponge Cake

Okay, let’s start with the base of our trifle – the sponge cake! This recipe makes a light and airy cake that’s perfect for soaking up all those delicious flavors. Don’t be intimidated by separating the eggs; it’s easier than you think, and it makes all the difference!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is evenly distributed, which is key for a consistent rise.
3. Egg Yolks: In a large bowl, whisk together the egg yolks and 3/4 cup of the granulated sugar until pale and thick. This usually takes about 3-5 minutes. The mixture should ribbon when you lift the whisk.
4. Wet Ingredients: Gradually whisk in the vegetable oil, orange juice, and vanilla extract into the egg yolk mixture. Make sure everything is well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten and make the cake tough.
6. Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form. The peaks should hold their shape but not be dry.
7. Folding: Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites; this is what gives the cake its light and airy texture.
8. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can cut it into cubes or tear it into pieces for the trifle.

Making the Strawberry Compote

Next up is the strawberry compote! This adds a burst of fresh strawberry flavor and a lovely saucy element to the trifle. You can adjust the sweetness to your liking, depending on how sweet your strawberries are.

1. Combine Ingredients: In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and water.
2. Cook: Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Simmer: Reduce the heat to low and simmer for 10-15 minutes, or until the strawberries have softened and released their juices, and the sauce has thickened slightly.
4. Cool: Remove from heat and let the compote cool completely. The sauce will thicken further as it cools.

Making the Pastry Cream

Now for the pastry cream! This is a classic custard that adds richness and creaminess to the trifle. Don’t be scared of making pastry cream; just follow the steps carefully, and you’ll be rewarded with a silky smooth custard.

1. Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract, you’ll add it later.
2. Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 3-5 minutes.
3. Add Cornstarch: Whisk in the cornstarch until smooth. This is important to prevent lumps in your pastry cream.
4. Temper the Egg Yolks: Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
5. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue whisking vigorously for 1-2 minutes to cook out the cornstarch. The pastry cream should be thick enough to coat the back of a spoon.
6. Finish: Remove from heat and stir in the butter and vanilla extract (if using).
7. Cool: Pour the pastry cream into a clean bowl, cover the surface with plastic wrap (pressing it directly onto the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to cool completely.

Making the Whipped Cream

The whipped cream adds a light and airy topping to the trifle. It’s super easy to make, but make sure your cream and bowl are well chilled for the best results.

1. Chill: Make sure your mixing bowl and whisk attachment are well chilled. This helps the cream whip up faster and hold its shape better.
2. Whip: In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form. Be careful not to overwhip, or the cream will turn into butter.

Assembling the Trifle

Finally, the fun part – assembling the trifle! You can use a large trifle bowl or individual glasses. The key is to layer everything beautifully so you can see all the different components. I like to start with the cake, then add the compote, pastry cream, and whipped cream, repeating the layers until the bowl is full. Don’t be afraid to get creative with your layering!

1. First Layer: Arrange a layer of sponge cake cubes or pieces in the bottom of the trifle bowl or individual glasses.
2. Soak with Liqueur (Optional): If using, drizzle the orange liqueur over the cake. This adds a lovely flavor and helps to moisten the cake.
3. Strawberry Compote: Spoon a layer of strawberry compote over the cake.
4. Pastry Cream: Spread a layer of pastry cream over the strawberry compote.
5. Whipped Cream: Top with a layer of whipped cream.
6. Repeat: Repeat the layers (cake, liqueur (if using), compote, pastry cream, whipped cream) until the bowl is full, ending with a layer of whipped cream.
7. Garnish: Garnish the top with fresh strawberries and mint sprigs (if using).
8. Chill: Cover the trifle and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This is important for the trifle to set properly and for the flavors to develop.
9. Serve: Serve chilled and enjoy!

Conclusion:

This Summer Strawberry Trifle isn’t just a dessert; it’s a celebration of summer flavors, a symphony of textures, and a guaranteed crowd-pleaser. From the first bite of the fluffy sponge cake soaked in sweet strawberry juice to the creamy, dreamy layers of custard and whipped cream, punctuated by bursts of fresh, juicy strawberries, you’ll understand why I’m so passionate about this recipe. It’s the kind of dessert that evokes memories of sunny days, picnics in the park, and carefree laughter. And honestly, who doesn’t want a little bit of that in their life?

But beyond the nostalgia, this trifle is simply delicious. The combination of sweet, tart, and creamy is perfectly balanced, and the layers create a delightful textural experience that keeps you coming back for more. It’s also surprisingly easy to make, especially if you use store-bought sponge cake (no judgment here!). This makes it the perfect dessert for both casual weeknight dinners and more elaborate gatherings.

Looking for serving suggestions? This trifle is fantastic on its own, chilled and ready to enjoy. But if you want to elevate it even further, consider a few simple additions. A sprinkle of toasted almonds or chopped pistachios adds a delightful crunch. A drizzle of balsamic glaze provides a sophisticated tang that complements the sweetness of the strawberries. And for the chocolate lovers out there, a few shavings of dark chocolate are always a welcome addition.

Want to get creative with variations? Absolutely! Swap out the strawberries for other seasonal fruits like raspberries, blueberries, or peaches. Use a different type of liqueur to soak the sponge cake – amaretto, Grand Marnier, or even a simple syrup infused with lemon zest would be fantastic. You could even experiment with different flavors of custard, like vanilla bean, chocolate, or pistachio. The possibilities are endless!

I truly believe that this Summer Strawberry Trifle is a must-try recipe for anyone who loves delicious, easy-to-make desserts. It’s the perfect way to showcase the vibrant flavors of summer and create a memorable treat for your family and friends.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a little bit of magic in your kitchen. I promise you won’t regret it. And once you’ve made it, I’d absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! I can’t wait to see your creations and hear all about your trifle triumphs. Happy baking!