Easy Trifle Recipe

Homemade Fruit and Cream Trifle for One. This simple trifle features layers of moist cake, creamy pudding, macerated strawberries, and whipped cream for a rich, flavorful dessert. Perfect for single servings, quick desserts, and festive occasions. Ideal for fresh fruit desserts, easy layered desserts, and individual trifle servings.

Ingredients (US & Metric)

For the Cake:

• 4 tablespoons butter, melted (salted or unsalted)
• ¼ cup granulated sugar
• 2 large egg whites
• 1 ½ teaspoons vanilla extract
• ½ cup self-rising flour
• ¼ cup heavy cream

For the Pudding:

• ½ cup whole milk
• 2 tablespoons granulated sugar
• ⅛ teaspoon salt
• ¼ cup heavy cream
• 1 tablespoon cornstarch
• ½ tablespoon butter (salted or unsalted)
• ¼ teaspoon vanilla extract

For the Macerated Strawberries:

• 7–8 strawberries, hulled
• ½ tablespoon granulated sugar

For the Whipped Cream:

• ¼ cup heavy cream
• 1 ½ teaspoons granulated sugar
• ¼ teaspoon vanilla extract

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Instructions

Make the Cake

1. Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set aside.
2. In a medium bowl, whisk together melted butter, sugar, egg whites, and vanilla extract.
3. Stir in the flour, then add the cream and mix until smooth.
4. Pour the batter into the prepared ramekin and place it on a baking sheet.
5. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool on a wire rack, then cut into cubes.

Make the Pudding (While Cake Cools)

1. In a small saucepan over medium-low heat, warm the milk for about 1 minute.
2. Stir in the sugar and salt. Heat until steaming, about 5 minutes.
3. In a small bowl, whisk the cream and cornstarch until smooth, then stir into the warm milk.
4. Cook, stirring constantly, until the mixture boils. Reduce heat and cook 5 more minutes until thickened.
5. Remove from heat and stir in butter and vanilla. Transfer to a bowl to cool.

Macerate the Strawberries (While Pudding Cools)

1. Slice the strawberries and place them in a bowl.
2. Sprinkle with sugar and let sit at room temperature for 30 minutes.

Make the Whipped Cream

1. In a bowl, beat the heavy cream, sugar, and vanilla with a hand mixer or whisk until soft peaks form.
2. The cream should hold its shape but curl slightly at the tip when the whisk is lifted.

Assemble the Trifle

1. In two dessert bowls, layer half of the cake cubes.
2. Add half of the macerated strawberries, then half of the pudding.
3. Repeat the layers.
4. Top with whipped cream.
5. Garnish with extra strawberries and mint if desired.
   Optional: Add whipped cream between layers for a creamier dessert.

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Why You’ll Love This Recipe

This easy trifle is a light, creamy, and fruity dessert that combines cake, pudding, strawberries, and whipped cream in a single bowl. Perfect for a quick dessert or entertaining guests in individual servings.

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Tips

• Use fresh, ripe strawberries for the best flavor.
• Allow the pudding to cool slightly before layering to prevent soggy cake.
• Soft peaks in whipped cream are ideal for a stable, fluffy topping.

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Variations and Substitutions

• Cake: Use sponge cake, pound cake, or store-bought cake cubes.
• Fruits: Substitute strawberries with raspberries, blueberries, or peaches.
• Pudding: Chocolate or caramel pudding can be used for a different flavor.
• Whipped cream: Coconut cream or mascarpone can replace heavy cream for variation.

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FAQs

Q: Can I make this trifle ahead of time?
A: Yes, assemble and refrigerate for up to 4 hours before serving.

Q: Can I use a different type of milk?
A: Whole milk gives the creamiest texture, but 2% or plant-based milk can work.

Q: How do I prevent the cake from becoming soggy?
A: Ensure the pudding is slightly cooled and avoid over-soaking the cake cubes.

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Serving

Serve in individual ramekins or glasses for a beautiful presentation. Perfect for dessert at home, parties, or small gatherings. Garnish with fresh berries or a sprig of mint.