Strawberry Shortcake Trifle Custard (Printer-friendly)

Layers of sponge cake, fresh strawberries, and creamy custard create a summer-perfect treat.

# What You'll Need:

→ Sponge Cake

01 - 1 pound pound cake or sponge cake, sliced into 1-inch cubes

→ Strawberries

02 - 1 1/2 pounds fresh strawberries, hulled and sliced
03 - 1/4 cup granulated sugar
04 - 1 tablespoon lemon juice

→ Custard

05 - 2 cups whole milk
06 - 1/2 cup granulated sugar
07 - 4 large egg yolks
08 - 2 tablespoons cornstarch
09 - 1 teaspoon vanilla extract
10 - Pinch of salt

→ Whipped Cream

11 - 1 cup heavy cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How to Prepare:

01 - Toss sliced strawberries with 1/4 cup sugar and lemon juice in a medium bowl. Set aside for 15-20 minutes until juicy.
02 - Heat milk in a saucepan over medium heat until steaming, not boiling. Whisk egg yolks, sugar, cornstarch, and salt until pale and smooth. Gradually pour hot milk into egg mixture while whisking constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 3-5 minutes. Remove from heat, stir in vanilla, cover surface with plastic wrap, and chill until cooled.
03 - Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Refrigerate until ready to use.
04 - Layer half of the cake cubes in a large trifle bowl or glass dish. Spoon half of the macerated strawberries with juices over the cake. Spread half of the cooled custard over the strawberries. Repeat layers with remaining cake, strawberries, and custard. Top with whipped cream, spreading evenly or piping decoratively.
05 - Refrigerate the assembled trifle for at least 30 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The contrast of velvety custard against juicy macerated strawberries creates layers of flavor in every single spoonful
  • It looks impressive served in a glass bowl but comes together with minimal actual cooking effort
  • Make it ahead and let it chill—the flavors only get better as they meld together
02 -
  • Let the custard cool completely before layering, otherwise it will melt into the whipped cream and you will lose those distinct beautiful layers
  • Use a clear glass bowl—half the magic is seeing those gorgeous ruby red layers through the sides
03 -
  • Brush the cake cubes with a little liqueur before layering for an adult version that feels incredibly elegant
  • If your custard develops lumps, press it through a fine mesh sieve before chilling and no one will ever know

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