Strawberries and Cream Trifle

Recipe by BecR2400
READY IN: 20mins


  • 2
    quarts ripe fresh strawberries, washed, hulled and sliced (with a few choice whole berries reserved)
  • 4
    cups cubed sponge cakes (pound cake, angel food cake, or lady fingers may be substituted)
  • 1
    cup strawberry preserves
  • 3
    tablespoons sherry wine (brandy or orange juice may be substituted)
  • 1
    pint whipping cream
  • 2
  • 1 12
    cups prepared custard, sauce (optional, see Classic Custard Sauce)


  • In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
  • In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
  • In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
  • Top with whipped cream and decorate with several of the choicest berries.
  • Serve immediately, or cover and chill until serving time. Best if eaten the same day.