Dessert of the week - Strawberry Trifle

Strawberry season is back again (?). I've been seing them in the supermarket lately. I was determined to try some and make a simple strawberry trifle. There’s also a strawberry cream made by Nestle that I’ve been meaning to try.



I macerated the sliced strawberries in some sugar first and let them sit for about 15minutes or so. This somehow makes the strawberries sweeter and help in bringing out their sweet juices. I also made home made whipped cream using three tetra bricks of the chilled the strawberry cream by Nestle and a can of condensed milk. I used sliced Taisan cake for the base, followed by a generous layer of strawberries and whipped cream and then repeated the same processending with the cream. I wanted to bake the cake from scratch but the eggs took to long to come up to room temp. The dessert is simple but will provide an elegant touch to your dining table.



Hubby and I got invited to lunch by my brother and the trifle is an nice addition to our lunch. I know that the kids would like some dessert from their favorite ninang(godmother), moi.

I spent most of the afternoon playing with the kids. I love that, they seem to like playing with me too. My energy’s not as high as theirs but I try to cope up :-) My mom saw me lying on the floor on sheer exhaustion. But I love it.

Simple Strawberry Trifle

Hubby and I found some really great strawberries at the supermarket last night. We bought some and I made strawberry trifle. Same as the one that I made on Valentine's day.

It can be made in four easy steps:

1. Cube the store-bought Taisan or sponge cake and place a single layer on your bowl. You can use pound cake or butter cake for this recipe. I prefer Taisan because it's lighter and fluffier.

2. Hull, cut and marinate strawberries in balsamic vinegar. You can do away with the balsamic vinegar if your strawberries are already super sweet. Save some (unmarinated) for garnish.

3. Make the whipped cream. Make sure that you chill your cream, mixing bowl and whisk before whipping the cream. Add powdered sugar and vanilla (as much or as little as you want) to the cream and whisk until double in volume.

4. Layer. Taisan first, then the drained strawberries followed by the cream. Repeat. Garnish with cut-up strawberries. Chill to set.


For extra punch, you may add a layer of strawberry jam after the layer of Taisan.

The trifle that I made on Valentine's Day looked better because I refrigerated the cream a day ahead and placed it in the coolest part of the refrigerator. This time, I placed the carton of cream in the egg tray that's why it's a little gooey. Don't make the same mistake that I did. Good luck!