5 from 24 votes
Trifle
Trifle layers cubed white or angel food cake with sweetened macerated strawberries, homemade vanilla custard, and whipped cream. The custard is cooked from egg yolks, milk, cream, sugar, and cornstarch to a thick, creamy consistency. Strawberries are gently softened with sugar and raspberry jam to release their juices. Layers are repeated then topped with whipped cream and optional cherries or almonds. The dessert offers a combination of soft cake soaked with sherry or other liquor, creamy custard, and fresh fruit.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings:
8
Calories:
618 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 14.25 ounces white cake mix or 1 angel food cake
- ¼ cup cream sherry or orange juice, orange brandy, or rum
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- maraschino cherries and slivered almonds for garnish, optional
Custard (or use vanilla pudding, see notes)
- ¾ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 6 egg yolk
- 4 cups milk
- 1 cup half and half or light cream
- 3 tablespoons butter or margarine, unsalted
- 1 teaspoon vanilla extract
Berries
- 2 pints strawberry fresh
- ¼ cup granulated sugar
- 3 tablespoons raspberry jam
Instructions
- If the cake is not baked, bake according to package or recipe directions. Cool completely and cut into 1-inch cubes.
Cup of Yum
Strawberries
- Slice strawberries and sprinkle them with sugar. Add raspberry jam and stir to combine. Let sit at room temperature at least 1 hour.
Custard
- Whisk granulated sugar and cornstarch in a medium saucepan. Stir in egg yolks, milk, and cream.
- Heat to a boil over medium-low heat while constantly stirring. Let boil for 1 minute while whisking.
- Remove from the heat and stir in butter and vanilla and pour into a medium bowl.
- Cover with plastic wrap allowing the wrap to rest on the surface of the custard and refrigerate to cool completely, at least 2 hours.
Assembly
- Place half of the cake cubes in the bottom of a large glass bowl or trifle dish. Drizzle with half of the liquor or orange juice.
- Top with half of the strawberries and half of the custard mixture. Repeat layers once more.
- Whip the cream and powdered sugar together. Spread over the trifle.
- Garnish with maraschino cherries and slivered almonds if desired.
- Refrigerate at least 4 hours or overnight.
Notes
- Custard yields about 4 cups; use half per trifle layer.
- Instant vanilla pudding can substitute custard, adjusting milk quantity.
- Select cake to suit preference; softer cake soaks up more liquids.
- Add whipped cream just before serving to prevent cake from becoming too soft.
- Trifle is best eaten within 3 days refrigerated; it does not freeze well.
Nutrition Information
Calories
618
(31%)
Carbohydrates
78g
(26%)
Protein
11g
(22%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
214mg
(71%)
Sodium
245mg
(10%)
Potassium
481mg
(10%)
Fiber
3g
(12%)
Sugar
59g
(118%)
Vitamin A
1183IU
(24%)
Vitamin C
71mg
(79%)
Calcium
275mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618 | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 245mg | 10% |
| Potassium | 481mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 71mg | 79% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.