A Mere Trifle Strawberries And Clotted Cream Trifle Recipe

Name: A Mere Trifle Strawberries And Clotted Cream Trifle
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: Serves 1 or more
Ingredients: Single Trifle Sponge Cakes; 1/4 cup strawberry jam; Madeira Wine; 1 pint fresh strawberries; Golden Caster Sugar; 1 cup clotted cream (or heavy cream, whipping cream, double cream); 2 cups prepared custard; Toasted Sliced Almonds; 1 vanilla pod; Rose Petal

Indulge in this stunning Strawberry and Clotted Cream Trifle! Layers of light sponge cake, luscious strawberries, and homemade strawberry jam create a symphony of flavors, all enveloped in creamy custard and topped with decadent clotted cream. This elegant dessert is perfect for afternoon tea, special occasions, or a simple yet impressive treat. Easily adaptable for children or non-drinkers by substituting Madeira with your favorite fruit juice. A recipe passed down from a British magazine, capturing the essence of a Devon cream tea. Garnish with pink rose petals for an extra touch of romance (optional).

Prep Time 120 mins

Cook Time 120 mins

Calories 217.1 kcal

Protein 7g

Rating 5.0 (1 Reviews)

A Mere Trifle Strawberries And Clotted Cream Trifle

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Mere Trifle Strawberries And Clotted Cream Trifle

Single Trifle Sponge Cakes
1/4 cup strawberry jam
Madeira Wine
1 pint fresh strawberries
Golden Caster Sugar
1 cup clotted cream (or heavy cream, whipping cream, double cream)
2 cups prepared custard
Toasted Sliced Almonds
1 vanilla pod
Rose Petal

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How to Make A Mere Trifle Strawberries And Clotted Cream Trifle

Cut a 10-ounce sponge cake in half lengthwise or into 1-inch slices. Spread each layer generously with 1/4 cup strawberry jam, reassemble, and cut into 3 equal sandwiches.
Arrange the sponge cake sandwiches in a 3-pint trifle bowl.
Gently poke holes in the sponges and evenly drizzle with 1/4 cup Madeira (or fruit juice). Let it soak for 30 minutes.
Sprinkle half of the 1-pint strawberries over the soaked sponge. Gently press some into the layers.
Puree the remaining strawberries (about 1/2 pint) with 2 tablespoons of sugar in a food processor. Drizzle the puree over the strawberries in the bowl.
In a jug, combine 2 cups of prepared custard with the seeds of 1 vanilla pod.
Evenly spoon the custard over the strawberries. Dollop 1 cup of clotted cream (or alternative) over the custard, smoothing with a knife. Sprinkle with 2 tablespoons of toasted flaked almonds and rose petals (optional).
Cover the trifle with cling film and chill for at least 2 hours before serving.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

38g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit European No Cook Dinner Party Heirloom Historical Holiday Event Romantic Vegetarian Cakes English Scottish Eggs Dietary Welsh Valentines Day Berries Strawberries Taste Mood Presentation Served Cold Technique 4 Hours Or Less