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.
- 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
- 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.