English Trifle goes all the way back to the 1500s, when general population in England didn’t have a lot of extra money and this dessert must have originated by tossing the leftovers together just to have a meal. The word “trifle” means something of little value, substance or importance, which is ironic because when I hear English Trifle I think of an exclusive dessert that is served on a special occasion.
On another note, I have an intriguing thought to share: English Trifle always reminds me of Ikea! Are you surprised or confused yet?
What do you think about when you hear about Ikea furniture? Do you think about college kids and deals, or do you think about Swedish meatballs and free kids’ mac & cheese?
Or are you like me and know that Ikea’s furniture is affordable only because assembly will be required and you and I will have to rise to an occasion and show off our instruction-reading and following skills?
This English Trifle makes me think about Ikea. Its ingredients are easy to get and prepare, but its most crucial part is assembly. It needs to be perfect!
Now that you know that, let’s get to work!
Get a 9″ Nonstick Square Cake Pan, grease the bottom and sides and dust it with flour. Cut a square piece of parchment paper and place on the bottom, so you can effortlessly remove your yellow cake once it’s baked.
Betty Crocker Super Moist Yellow Mix is what I usually use for my Trifle. It is a very reliable way to not put yourself in a compromised position, where you end up with a cake that has a soggy middle and can’t be properly cubed and your guests are arriving in the next hour.
For Yellow Cake:
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Eggs
For Homemade Whipped Cream:
3 cups heavy cream
1 cup powdered sugar
2 tsp vanilla
Cut yellow cake into bite sized cubes, slice washed and dried strawberries sideways and let’s get to some English Trifle layering!
Assemble your Trifle:
Start with cubed yellow cake, densely place cubes on the bottom of the pan. Top with a generous layer of your homemade whipped cream and lastly, add your sliced strawberries. I tend to fit three full rounds of my layers in this glass English Trifle bowl before decorating it with berries and mint.
To decorate the top of your Trifle, use your sliced strawberries and either blueberries or blackberries for the middle. Refrigerate for 1 hour before serving!
Unfortunately, your English Trifle is not designed to be refrigerated for too long. Try to eat it the day you made it and finish it the next day.
This dessert is a wonderful idea for a bridal or a baby shower or a brunch for 12+ guests. It is delicate, beautiful and presentable in your special glass bowl!
- 1 Box of Yellow Cake Mix
- 3 eggs
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Cups heavy cream
- 1 Cup powdered sugar
- 2 tsp vanilla
- 2 Pints Fresh Strawberries
- 1 Pint Fresh Blueberries
1. Heat oven to 325°F for nonstick pan. First we're going to make the cake, and then we'll whip the heavy cream to layer.
2. Mix yellow cake mix, eggs, oil and water with hand mixer on medium speed. Pour into pan.
3. Bake until inserted toothpick comes out clean. Around 22-25 minutes.
4. Cool 10 minutes before removing from pan. Cool completely before cubing.
5. Slice into cube sized bites and set aside.
6. Wash, dry and slice strawberries.
6. Chill your metal bowl in the freezer for 15 minutes.
7. Once bowl has chilled, remove from freezer and pour heavy cream and add vanilla, start beating with your hand mixer at medium speed for about 2 minutes. Gradually add powdered sugar and continue beating.
8. Beat until stiff peaks start forming ( another 2-3 minutes). Don't over-beat.
9. Start layering by densely placing cubes of yellow cake on the bottom of the pan. Top with a generous layer of whipped cream and lastly, add your sliced strawberries. Do three full round of these layers.
10. Finish decorating with berries and mint.