Frozen strawberry trifle recipe
We’ve reinvented a classic British pudding for summer with this frozen strawberry trifle recipe. It’s got everything you need from a trifle – creamy custard, sweet jam, fresh fruit and soft sponge fingers – frozen in a loaf tin for an easy-to-serve, refreshing summer showstopper.
See method- Serves 10
- 30 mins to prepare plus overnight freezing
- 436 calories / serving
- Freezable
Ingredients
- 200g strawberries, hulled
- ½ x 397g tin sweetened condensed milk
- 600ml double cream
- 100ml fresh custard
- 150g strawberry jam
- 4 tbsp sherry
- 200g pack sponge fingers
Each serving contains
- Energy
- 1815kJ 436.0kcal
- Fat
- 28g
- Saturates
- 17g
- Salt
- 0.2g
- Sugars
- 34g
of the Reference intake
Carbohydrate 41.3gProtein 5.0gFibre 1.6g
Method
- Line a 1kg loaf tin with a double layer of clingfilm, leaving plenty of overhang over the edges. Reserve a few strawberries for decoration and roughly chop the remainder.
- Put the condensed milk and cream in a large bowl. Beat with an electric whisk until thick and holding soft peaks. Divide the mixture evenly between 3 bowls.
- Add the chopped strawberries to the first bowl and stir to combine. Stir the custard into the second bowl. Stir the jam into the final bowl until well combined.
- Spread the chopped strawberry mixture evenly into the base of the tin – this will be the top of your trifle.
- Pour the sherry into a flat dish. Take half the sponge fingers and dip both sides in the sherry. Arrange together tightly on top of the strawberry mixture to create a solid layer of sponge fingers.
- Spread the custard mixture evenly over the sponge fingers. Top with another layer of the rest of the sponge fingers dipped in sherry.
- Spread the strawberry jam mixture evenly over the sponge fingers – this will be the base of your trifle. Cover with the clingfilm overhang and freeze overnight.
- Remove from the freezer 15 mins before serving. Turn out onto a serving dish and decorate with the reserved strawberries.
- See more Trifle recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
