Strawberry Trifle Recipe

Prepare sponge

If not using store-bought, bake a vanilla sponge, cool completely and cut into roughly 1-inch cubes. If using pre-baked sponge or pound cake, cut into 1-inch cubes and place in a large bowl.

Place the cubed sponge in a bowl and sprinkle the sherry or orange juice evenly over the cubes to lightly moisten them. Toss gently and set aside for 5 minutes to absorb.

Hull and slice the strawberries. Combine sliced strawberries and mixed berries in a bowl. Reserve about 1/2 cup of the berry mixture for topping if you like.

Warm the berry jam very briefly in a small saucepan or microwave (10–15 seconds) until pourable but not hot. Stir to loosen. If the jam is very sweet, stir in 1 teaspoon lemon juice to balance sweetness.

Fold about 3 tablespoons of the warmed jam into the sliced berries to macerate lightly; this will create a syrupy berry layer.

Chill a mixing bowl and beaters for 10 minutes in the fridge if possible — this helps the coconut cream whip better.

Open chilled cans of coconut cream and scoop out only the thick solidified cream into the chilled bowl, leaving behind any watery liquid (reserve the liquid for smoothies).

Add powdered sugar, vanilla extract, and lemon juice to the coconut cream. Using an electric mixer on medium-high speed, whip until soft peaks form and the mixture is light and spreadable (about 1–2 minutes). Taste and adjust sweetness or vanilla as needed.

Select a clear trifle bowl or individual serving glasses so layers are visible. Start with a single layer of moistened sponge cubes (about 1 cup worth) evenly spread across the bottom.

Spoon about 3–4 tablespoons of the warmed berry jam over the sponge layer, distributing it so it soaks into the cake in spots.

Add a layer of the macerated sliced berries (about 3/4 cup) over the jam.

Spread about 1/2 cup of whipped coconut cream over the berries, smoothing gently with a spatula.

Repeat layering: another cup of sponge cubes, 2–3 tablespoons jam, 3/4 cup berries, and 1/2 cup coconut cream. For a 6–8 cup trifle bowl you should have 2–3 full layers; for individual glasses adjust to fit.

Finish with a final dollop/spread of coconut cream (about 1/2 cup) and arrange reserved whole strawberries and the reserved berry mixture on top. Sprinkle toasted shredded coconut and tuck mint leaves for garnish.

Cover the trifle loosely with plastic wrap and chill for at least 2 hours (preferably 4 hours) so flavors meld and sponge absorbs some of the syrup. Chilling also firms the coconut cream slightly.

Before serving, give a final sprinkle of toasted coconut and a few extra berries if desired. Serve chilled.