A Mere Trifle! Strawberries and Clotted Cream Trifle

Recipe by French Tart
READY IN: 2hrs
YIELD: 1 Trifle


  • 5
    single trifle sponge cakes or 5 sponge cakes, cut into slices
  • 2
    tablespoons strawberry jam
  • 4
    fluid ounces madeira wine
  • 12
    ounces fresh ripe strawberries, thickly sliced
  • 12
    tablespoon golden caster sugar
  • 1
    (250 g) container clotted cream or (250 g) whipping cream
  • 1
    (500 ml) container fresh ready-made custard
  • 1
    tablespoon toasted sliced almonds
  • rose petal (optional)


  • First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
  • After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
  • Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
  • Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
  • Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.