Strawberry Vanilla Trifle Recipe

An easy and delicious strawberry trifle with homemade strawberry sauce, homemade vanilla pudding and delicious homemade cake.


Trifle Layers
Serves 4
Cake (1) 9 inch cake
Baileys (1/4 - 1/2 cup)
Vanilla pudding (1 1/2 cups)
Strawberry sauce (1 cup)
Chocolate Sauce
Whipping Cream (1 1/2 cups)
Note: For the recipe, we give you the full instructions how to make each layer from scratch, but you can always make it easier on yourself by simply buying storebought cake, whipping cream, pudding and sauce.
White Cake (For (1) 9 inch cake pan)
1 1/8 cups all purpose flour
2 teaspoons baking powder
1/3 teaspoon salt
3/4 cups granulated sugar
1/4 cup butter
1/4 cup + 1 Tablespoon milk
1/2 teaspoon vanilla
Additional 1/8 cup milk
2 small eggs

Vanilla Pudding:
1 1/4 cups whole milk, scalded
1 1/2 Tablespoons all purpose flour
1/4 cup granulated sugar
1/8 salt
1 egg, slightly beaten|
1/2 teaspoon vanilla extract
(Makes about 1 1/2 cups)
Homemade Strawberry Sauce
1 cups chopped fresh strawberries
4 Tablespoons water
2 Tablespoons cup cane sugar (you can substitute granulated)
1 Tablespoon water
1/2 Tablespoon cornstarch
1 teaspoon vanilla extract
(Makes about 1 cup)

Whipping Cream:
1 cup heavy cream
1 Tablespoon sugar (we used cane sugar)
1/2 teaspoon pure vanilla extract
(Makes about 1.5 cups)


Trifle Assembly

Choose whatever shape of glass you want to build your trifles in.

Put a layer of cake and drizzle with Baileys. (If you do not wish to use alcohol, you can always use a little fruit juice)

Continue on in any order you like with the pudding, strawberry sauce and chocolate sauce making layers.

Top with the whipping cream and fresh fruit.

If you are making your layers from scratch:

White Cake

Preheat oven to 350 degrees F

Grease one 9 inch round layer cake pans or line the bottom with wax paper or dust lightly with flour.

Sift together the dry ingredients, flour, baking powder, salt and sugar into a large mixing bowl.

Add the butter, half of the milk and vanilla

Beat for 1 minute on low speed.

Add the 1/8 cup milk and eggs and beat for another 2 minutes on low speed.

Pour the batter in the prepared pans and bake in the preheated oven for 35-40 minutes.

You will know it is done when the cake springs back the lightly touched.

Cool for 5 minutes then remove from pans onto cooling racks.

Vanilla Pudding

In a saucepan, combine the flour, sugar and salt. Whisk together.

Add scaled milk and whisk in.

Cook over medium heat for about 2 minutes until thickened.

Keep an eye, stirring occasionally so that it does not burn.

Break one egg into a measuring cup or bowl , and stir.To add the egg, you first pour a a small amount of the hot milk into the beaten egg and stir it in to combine.

Add a little more of the hot mixture to the egg, stir again, then add the egg to the hot pudding pot and stir.Cook for a minute longer until the pudding is creamy thick. Keep stirring during this process.

Remove the pudding from the heat and stir in the vanilla extract.

Transfer the pudding into a bowl. Keep refrigerated.

Homemade Strawberry Sauce

Use clean strawberries.

Remove the stem and cut the berries into small pieces.

Put the strawberries and sugar into a small saucepan.

Add the water and stir together.

Heat the berries on the stovetop, bringing them to a boil.

Reduce the heat, stir occassionally and cook for 5 minutes.

To thicken the topping we will need to add the cornstarch.

A good method of adding cornstarch is to first put a little water into the cornstarch and stir to combine.

Now spoon a little of the hot mixture into the wet cornstarch mixture and stir with a fork.

Add back to the strawberries.

Bring to a boil and cook for 2 minutes.

Remove from the heat and stir in the vanilla.Pour into a container. Your strawberry topping is ready for you to use as you wish. Keep refrigerated.

Whipping Cream

Put your mixing bowl and beaters into the freezer for 15 minutes.

Pour the heavy cream into the chilled mixing bowl and beat for a minute.

Add the sugar and vanilla and continue beating unti you have reached the perfect conisistancy.

Keep refrigerated.