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A close-up view of the strawberry trifle layers, showing the cubed pound cake, creamy custard, and sliced strawberries.

Strawberry Trifle: An Easy & Elegant Summer Dessert

This classic Strawberry Trifle features layers of fluffy pound cake, rich homemade vanilla custard, and fresh, juicy strawberries. It's a stunning, no-bake summer dessert that is surprisingly easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 large egg yolks
  • 2 tsp vanilla extract
For the Strawberries & Assembly
  • 2 lbs fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar
  • 1 pound cake store-bought or homemade, cut into 1-inch cubes
For the Whipped Topping
  • 2 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 Large glass trifle bowl
  • 1 Medium Saucepan
  • 1 Electric mixer

Method
 

Make the Custard
  1. In a medium saucepan, whisk together sugar and cornstarch. In a separate bowl, whisk the egg yolks, then gradually whisk them into the milk. Pour the milk and egg mixture into the saucepan.
  2. Cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened, about 8-10 minutes.
  3. Remove from heat and stir in the vanilla extract. Pour the custard into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
Prepare Other Components
  1. While the custard cools, prepare the strawberries. In a medium bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Stir gently and let sit for at least 20 minutes to macerate.
  2. Cut the pound cake into 1-inch cubes and set aside.
Assemble the Trifle
  1. In a large bowl, use an electric mixer to beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Lighten the chilled custard by gently folding in about one cup of the whipped cream.
  3. In a large (3-4 quart) glass trifle bowl, arrange one-third of the cake cubes in an even layer. Spoon one-third of the macerated strawberries and their juices over the cake. Spread one-third of the lightened custard mixture on top.
  4. Repeat the layers two more times. You should end with a final layer of the custard mixture.
  5. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight.
  6. Before serving, top the trifle with the remaining whipped cream and garnish with a few whole or sliced strawberries.

Notes

Tip 1: Make sure the custard is fully chilled before assembling the trifle to ensure clean, stable layers.
Tip 2: Don't skip the chilling time! It's crucial for the flavors to meld and for the cake to soften to the perfect consistency.