Frozen strawberry trifle

Frozen strawberry trifle


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


  1. 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.
  2. 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.
  3. 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.
  4. Spread the chopped strawberry mixture evenly into the base of the tin – this will be the top of your trifle.
  5. 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.
  6. Spread the custard mixture evenly over the sponge fingers. Top with another layer of the rest of the sponge fingers dipped in sherry.
  7. 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.
  8. Remove from the freezer 15 mins before serving. Turn out onto a serving dish and decorate with the reserved strawberries.

Girl in a jacket