Best 7 A Mere Trifle Strawberries And Clotted Cream Trifle Recipes

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Indulge in the timeless classic, the Strawberries and Clotted Cream Trifle, a symphony of flavors and textures that will tantalize your taste buds. This iconic British dessert combines layers of moist sponge cake, luscious strawberries, creamy custard, and velvety clotted cream, creating a delightful symphony of flavors and textures. With variations ranging from boozy to gluten-free and vegan, this versatile trifle caters to diverse dietary preferences, making it a perfect centerpiece for any celebration. Dive into the culinary journey of this delectable treat and discover the secrets behind its enduring popularity.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
1 (8 oz.) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
1 cup Smucker's® Strawberry Preserves
1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
Additional fresh strawberries for garnish
2 tablespoons sliced almonds (optional)

Steps:

  • 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
  • 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
  • 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE



A Mere Trifle! Strawberries and Clotted Cream Trifle image

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.)

Provided by French Tart

Categories     Dessert

Time 2h

Yield 1 Trifle, 6 serving(s)

Number Of Ingredients 10

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
1/2 tablespoon golden caster sugar
1 (250 g) container clotted cream or 1 (250 g) whipping cream
1 (500 ml) container fresh ready-made custard
1 tablespoon toasted sliced almonds
1 vanilla pod
rose petal (optional)

Steps:

  • 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.

STRAWBERRY CREAM TRIFLE



Strawberry Cream Trifle image

This recipe is from Pampered Chef. It is sooo good! And so easy to throw together! You can use vanilla or white chocolate pudding and pie filling instead of the cheesecake flavoring.

Provided by Marz7215

Categories     Dessert

Time 40m

Yield 1 trifle, 12 serving(s)

Number Of Ingredients 8

1/2 cup sliced almonds, toasted
1 (10 3/4 ounce) package frozen pound cake, thawed
1 quart fresh strawberries
1 (16 ounce) container frozen sliced strawberries in syrup, thawed
1 lemon
3 (8 ounce) containers blended strawberry yogurt
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
  • Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
  • Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
  • To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
  • To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.

Nutrition Facts : Calories 295.3, Fat 12.4, SaturatedFat 6, Cholesterol 18.2, Sodium 145.9, Carbohydrate 43.6, Fiber 2.8, Sugar 15.9, Protein 5.8

STRAWBERRIES 'N CREAM TRIFLE



Strawberries 'n Cream Trifle image

Make and share this Strawberries 'n Cream Trifle recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1 1/2 cups cold water
1 (113 g) package instant vanilla pudding
2 cups whipping cream, whipped
1 (298 g) package frozen pound cake, thawed and cubed
4 cups fresh strawberries, cleaned, hulled and sliced
1/2 cup strawberry jam
additional strawberry (to garnish)
toasted slivered almonds

Steps:

  • In a large mixing bowl, combine Eagle Brand and water. Add pudding; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream.
  • Spoon 2 cups of the pudding mixture into a 4-quart round glass serving bowl; top with half of the cake cubes, half the strawberries, half the jam and half the pudding.
  • Repeat layering again ending with pudding mixture. Chill at least 4 hours.
  • Garnish with additional strawberries and then the almonds. Cover leftovers and refrigerate.

Nutrition Facts : Calories 520.2, Fat 26.4, SaturatedFat 14.4, Cholesterol 95, Sodium 355.1, Carbohydrate 67, Fiber 1.7, Sugar 43.9, Protein 5.9

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

Provided by BecR2400

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

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 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups prepared custard, sauce (optional, see Classic Custard Sauce)

Steps:

  • 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.

THE ULTIMATE STRAWBERRIES & CREAM TRIFLE



The Ultimate Strawberries & Cream Trifle image

Make and share this The Ultimate Strawberries & Cream Trifle recipe from Food.com.

Provided by Smuckersreg

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 (8 ounce) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
1 cup Smucker's® Strawberry Preserves
1 (9 inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
additional fresh strawberries (to garnish)
2 tablespoons sliced almonds (optional)

Steps:

  • WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
  • STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
  • REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

Nutrition Facts : Calories 265.6, Fat 6.2, SaturatedFat 5, Sodium 421.4, Carbohydrate 50.2, Fiber 1.3, Sugar 33.5, Protein 3.9

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Very quick easy dessert!

Provided by Michellelauren

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 45m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 ½ cups sweetened condensed milk
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 angel food cake, cubed
3 pints fresh strawberries, hulled and sliced

Steps:

  • Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
  • Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g

Tips:

  • For the best results, use fresh, ripe strawberries.
  • If you don't have clotted cream, you can use whipped cream instead.
  • To make the trifle ahead of time, assemble it up to 24 hours before serving. Cover it with plastic wrap and store it in the refrigerator.
  • When you're ready to serve, decorate the trifle with additional strawberries, whipped cream, or chocolate shavings.
  • Serve the trifle chilled.

Conclusion:

This strawberry and clotted cream trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It's a classic English dessert that is sure to please everyone at your table. With a few simple ingredients and a little bit of time, you can create a stunning and delicious trifle that will be the star of your next party or gathering.

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