Creamy Strawberry Trifle
Creamy Strawberry Trifle
Ingredients
For the Strawberries
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Vanilla Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 12 ladyfingers
- 1/2 cup orange juice
Instructions
- 1
Prepare the strawberries: In a medium bowl, combine the sliced fresh strawberries and 1/4 cup granulated sugar. Toss gently and let sit at room temperature for at least 15 minutes to allow the juices to release. This will create a natural syrup.
⏱️ 15 min
- 2
Make the vanilla custard: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil. In a separate bowl, whisk together 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 3
Temper the egg mixture: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent scrambling. Gradually whisk the tempered egg mixture back into the remaining hot milk in the saucepan.
⏱️ 2 min
- 4
Cook the custard: Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens significantly and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until fully melted and incorporated. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cool.
⏱️ 10 min
- 5
Prepare the whipped cream: In a large, cold bowl, combine the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 3 min
- 6
Assemble the trifle: Dip each ladyfinger briefly into the orange juice, just enough to moisten, then arrange half of them in a single layer at the bottom of a 2-quart trifle dish or individual serving glasses.
⏱️ 3 min
- 7
Layer the ingredients: Spoon half of the macerated strawberries (including their juices) over the ladyfingers. Follow with half of the chilled vanilla custard, spreading it evenly. Top with half of the whipped cream.
⏱️ 2 min
- 8
Repeat layers: Repeat the layers with the remaining orange juice-dipped ladyfingers, strawberries, custard, and finally, the remaining whipped cream. You can create decorative swirls with the whipped cream on top.
⏱️ 2 min
- 9
Chill and serve: Cover the trifle loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften completely. Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Strawberry Trifle
Ingredients
For the Strawberries
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Vanilla Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly
- 12 ladyfingers
- 1/2 cup orange juice
Instructions
- 1
Prepare the strawberries: In a medium bowl, combine the sliced fresh strawberries and 1/4 cup granulated sugar. Toss gently and let sit at room temperature for at least 15 minutes to allow the juices to release. This will create a natural syrup.
⏱️ 15 min - 2
Make the vanilla custard: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil. In a separate bowl, whisk together 1/2 cup granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 3
Temper the egg mixture: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent scrambling. Gradually whisk the tempered egg mixture back into the remaining hot milk in the saucepan.
⏱️ 2 min - 4
Cook the custard: Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens significantly and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until fully melted and incorporated. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until completely cool.
⏱️ 10 min - 5
Prepare the whipped cream: In a large, cold bowl, combine the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 3 min - 6
Assemble the trifle: Dip each ladyfinger briefly into the orange juice, just enough to moisten, then arrange half of them in a single layer at the bottom of a 2-quart trifle dish or individual serving glasses.
⏱️ 3 min - 7
Layer the ingredients: Spoon half of the macerated strawberries (including their juices) over the ladyfingers. Follow with half of the chilled vanilla custard, spreading it evenly. Top with half of the whipped cream.
⏱️ 2 min - 8
Repeat layers: Repeat the layers with the remaining orange juice-dipped ladyfingers, strawberries, custard, and finally, the remaining whipped cream. You can create decorative swirls with the whipped cream on top.
⏱️ 2 min - 9
Chill and serve: Cover the trifle loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften completely. Serve chilled.