Strawberry Trifle: A Recipe in Cups + 8 Step-by-Step Photos

You can call this dessert a trifle or a strawberry tiramisu. Either way, it's a quick berry treat with savoiardi and cream cheese frosting that can be made without baking a sponge cake or any unnecessary fuss. Perfect for a lazy pastry chef like me.

Nutritional value per serving

206.9 kcal

Proteins: 4.1 g
Fats: 10.9 g
Carbohydrates: 22.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 25 min
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Trifle is a delicious English dessert eaten with a spoon. This simple recipe allows you to quickly make and serve a sweet treat that everyone will appreciate. For parties, it's made with alcohol, creating a syrup from water, sugar, and spirits and then drizzling the resulting syrup over a sponge cake or biscuit.

This version of strawberry trifle can be made using fresh or frozen strawberries, depending on seasonal availability. The recipe also accepts any type of shortbread cookie, which can be substituted for the savoiardi.

Recipe with step-by-step photos

Trifle in cups with strawberries and cream

Ingredients

Servings

Sugar

100 G
Cottage cheese

400 G
Cream 33%

200 G
Powdered sugar

100 G
Vanilla extract

1 tsp
Savoyardi cookies

200 G

Preparation

Step 1

Set aside 100g of strawberries for garnish. Remove stems from the washed strawberries and place them in a heavy-bottomed saucepan. Cook over moderate heat with sugar for 15 minutes, stirring frequently.

Step 2

Place a sieve over a bowl of a suitable diameter, pour the jam into it and rub it with a spoon to remove the stones.

Step 3

Whip the chilled cream until soft peaks form, being careful not to make it too thick.

Step 4

Now beat the cream cheese with the powdered sugar and vanilla at low speed until smooth. Then combine both creams in one bowl and mix with an upward motion.

Step 5

Pour about 1 cm of strawberry jam into a glass and place half a savoiardi biscuit on top. Transfer the cream cheese to a piping bag fitted with a round tip and pipe a layer into the glass, filling it to a 1 cm depth.

Step 6

Continue alternating layers of jam, biscuit pieces, and buttercream until all ingredients are used up.

Step 7

Finish the decoration with a layer of buttercream, which you can make a little taller this time. Refrigerate the finished product for 3-4 hours.

Step 8

The strawberry and cream trifle is ready. Garnish each glass with whole strawberries or beautifully sliced quarters and serve as dessert.

Similar video recipe: Strawberry Trifle with Sponge Cake and Custard

An ideal recipe for active pastry chefs who frequently bake cakes, prepare creamy desserts, and simply love delicious berry treats. After each masterpiece, there are always some sponge cake scraps, a little cream in the pastry bag, or a few berries left over.

Follow Alexander's advice and simply make a beautiful trifle, while trying out a few new decorating ideas. Or simply recreate the strawberry trifle with the secret from the video and enjoy the delicate combination of berries and cream.

Let the trifles rest

To ensure the trifles are tender and juicy, they need to be refrigerated. Therefore, it's best to make them ahead of time so you can grab them and serve them to unexpected guests.

Strawberry trifles can be stored for 2-3 days. After this time, the cream may dry out significantly and lose its shape if stored for a long time. Fresh cream without any additives may spoil after 2 days.

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