Welcome to Chef Emma's kitchen, where elegance meets simplicity! This delightful is a true showstopper, perfect for any gathering or a sweet weekend treat. Layers of fluffy sponge cake, sweet strawberry jam, fresh vibrant strawberries, and luscious whipped cream come together in a symphony of flavors and textures that will tantalize your taste buds. It's a dessert that not only looks incredible but is incredibly easy to assemble, making you look like a culinary genius with minimal effort!
📜 Ingredients
2 pounds fresh ripe strawberries, hulled and sliced (reserve some whole for garnish)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice (optional, enhances strawberry flavor)
1 pound vanilla sponge cake or pound cake, store-bought or homemade, cut into 1-inch cubes
1 cup good quality strawberry jam or preserves
2 cups heavy cream, very cold
1/2 cup powdered sugar (confectioners' sugar)
1 teaspoon pure vanilla extract
Fresh mint leaves for garnish
📝 Instructions
- In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Gently stir and let them sit for at least 15-20 minutes to macerate, releasing their delicious juices.
- While the strawberries are macerating, prepare your whipped cream. In a large, chilled bowl using an electric mixer with a whisk attachment (or a hand whisk), beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
- To assemble the trifle, choose a large, clear glass trifle bowl (about 3-4 quart capacity) for best presentation.
- Start by arranging a layer of half the sponge cake cubes at the bottom of the bowl. Gently press them down to create an even base.
- Spoon half of the strawberry jam over the cake layer, spreading it evenly.
- Next, spoon half of the macerated strawberries (including their juices) over the jam.
- Top with a generous layer of half of the freshly whipped cream, spreading it to cover the strawberries.
- Repeat the layers: add the remaining cake cubes, followed by the rest of the strawberry jam, then the remaining macerated strawberries.
- Finish with the remaining whipped cream, creating beautiful swirls or peaks on top.
- Garnish the trifle spectacularly with the reserved whole strawberries (and any extra sliced ones) and fresh mint leaves for a pop of color.
- Refrigerate the trifle for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the cake to soak up all the delicious juices. Serve chilled.
💡 Chef's Tips
- Make Ahead Magic: This trifle is even better when made a day in advance! The flavors deepen, and the cake becomes wonderfully moist. Just add the final mint garnish just before serving.
- Berry Bliss: Feel free to mix and match your berries! Raspberries or blueberries would be a fantastic addition alongside or instead of strawberries for a mixed berry trifle.
- Cake Choice: If you prefer a richer base, a homemade or store-bought vanilla pound cake works beautifully. For a lighter touch, angel food cake is also a great option!
