English Strawberries & Cream Coronation Trifle – a delicious summery trifle with fresh strawberries, sherry soaked cake, custard & cream.
Perfect for Coronation Street Parties, Sunday Tea Time and Just Because!
English Strawberries & Cream Coronation Trifle; a delicious summery trifle that’s made with fresh English strawberries, cream sherry soaked cake, creamy custard & whipped cream, decorated with more fresh strawberries & toasted flaked almonds.
I’ve called this a Coronation Trifle, as the King’s Coronation is in May, the start of English strawberry season, but, you can of course make this for any other special occasion, or as a dessert for Sunday afternoon tea.
It’s a very simple trifle recipe, perfect for busy cooks. I have used ready-made custard in the past, as well as the custard powder custard as suggested in the ingredients and method shared here.
You can also make your own vanilla egg custard – there’s a particularly good recipe here: Homemade custard.
NO jelly in my recipe here, which I always associate with chlidren’s parties and Birds Trifle Mix!
You can of course add jelly if you are a jelly in trifle lover! I have used Croft Original Pale Cream Sherry for the sponge – however, Harvey’s Bristol Cream is also a good sherry to add to this trifle recipe.
I will be taking a bowl of this along to our Village Street Party next week, along with some old fashioned party trifle dishes and spoons of course.
We enjoyed this English Strawberries & Cream Coronation Trifle last Sunday, as part of my big Sunday Tea Tray Supper, and over Easter weekend too.
I hope you enjoy it if you make it, and please do let me know if you made it as part of any Coronation celebrations you are attending, Karen
A Vintage Bird’s Trifle Advert
More Trifle Recipes:
- Peach Melba Sherry Trifle
- Celebration Raspberry and Almond Trifle
- “Whim Wham” ~ A Scottish Regency Trifle
Cold Pudding & Dessert Recipes:
- Rhubarb & Strawberry Eton Mess
- Strawberry & Clotted Cream Ice Cream Pavlovas
- Eton Mess with Strawberries and Elderflower Cream
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Recipe for English Strawberries & Cream Coronation Trifle
- 150g sponge cake or trifle sponge fingers (I used little almond cakes)
- 150ml Cream Sherry
- 150g fresh strawberries, reserve some for the decoration)
- 4 tablespoons strawberry jam
- 1 litre custard made with full fat milk and custard powder
- CREAM TOPPING:
- 500ml double cream
- 6 tablespoons icing sugar
- 1 tablespoon Cream Sherry
- Fresh strawberries, sliced
- Toasted flaked almonds
1. Spread the jam over the cakes and sandwich them together. Line a large glass trifle bowl with the cake/s; drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh strawberries around the edge of the bowl, and over the middle of the sponge fingers, leaving some for decoration.
2. Make the custard according to the instructions on the tin, allow the custard to cool slightly then pour the custard over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin forming)
3. Pour the cream into a bowl, add the icing sugar and sherry, whip the cream until it holds soft peaks and then spoon the cream over the set and cold custard.
4. Decorate the trifle with fresh strawberries and the toasted flaked almonds. Cover with cling-film and refrigerate until you need to serve it
Prep time includes chilling time for custard to set.
Use any cream sherry that you like or have to hand.
Omit nuts for those who have a nut allergy and just use strawberries as decoration.
Homemade sponge cake works as well as commerical trifle sponges or sponge fingers.
Add jelly if you wish, this will be added after adding the sherry to the sponge and the strawberries. Allow to set before adding cold custard and cream.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 453Total Fat 29gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 151mgSodium 243mgCarbohydrates 42gFiber 1gSugar 22gProtein 8g