There’s something about a good trifle that just feels right — soft cake, cool cream, and ripe fruit all layered together.
James Martin’s Strawberry Trifle takes that idea and lifts it: fresher, lighter, and still properly satisfying.
It’s the sort of dessert that doesn’t try too hard — it just works because each part plays its role the way it should.
Why This Trifle Works So Well
The cream here isn’t just whipped cream.
It’s a quick blend of milk, sour cream, vanilla pudding, and whipped cream — light but still rich enough to hold everything together.
Fresh strawberries keep it lively.
Angel food cake gives the right softness without going soggy.
And letting the whole thing chill properly pulls it together into clean, generous layers.
You don’t need anything fancy — just a little attention to timing and texture.
Ingredients (And Why They Matter)
- 2% Milk: Adds just enough body. Skim milk would water it down.
- Sour Cream: Brings a bit of tang — balances the sweet stuff.
- Instant Vanilla Pudding Mix: Thickens things up fast without cooking.
- Grated Orange Zest: A tiny lift of brightness. You’ll miss it if you leave it out.
- Heavy Whipping Cream: Needs to be whipped to stiff peaks to keep the layers fluffy.
- Angel Food Cake: Soft and airy, perfect for soaking up flavor without collapsing.
- Fresh Strawberries: No substitutes here. Frozen berries will leak and swamp the trifle.
How to Make It
1. Mix Up the Cream Base
In a big bowl, whisk 1 cup of milk, 1 cup of sour cream, 1 packet of instant vanilla pudding mix, and a teaspoon of orange zest.
Just until it thickens.
Pro Tip: Stop as soon as it holds a little shape — don’t overwork it.
2. Fold in the Whipped Cream
Take 2 cups of whipped heavy cream (stiff peaks) and fold it gently into the pudding mix.
Pro Tip: Use slow, wide movements. You’re keeping the air in — not flattening it out.
3. Build the First Layer
Scatter half the 8 cups of cubed angel food cake into the bottom of a 3-quart glass bowl.
Tuck a third of the 4 cups sliced strawberries along the sides and on top.
4. Add Cream
Spoon half the cream mixture over the strawberries and cake.
Pro Tip: Let the cream fall naturally into the gaps — don’t force it smooth.
5. Second Layer
Repeat: more cake, more strawberries, the rest of the cream.
Finish with the last of the strawberries on top — pile them up a little if you like.
6. Chill Properly
Cover loosely and chill for at least 2 hours.
Pro Tip: Longer is better — the cake softens just right and the flavors settle into each other.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Watery cream | Ingredients were too cold | Let milk and sour cream warm up a bit first |
| Mushy cake | Frozen berries leaking juice | Only use fresh, dry strawberries |
| Dense, heavy cream layer | Cream was overwhipped or squashed | Stop whipping at stiff peaks, and fold gently |
What to Serve With It
- Simple: Just a spoonful of extra whipped cream.
- Fancy: A few toasted almonds sprinkled over.
- Fresh: Little mint leaves tucked in between berries.
How to Store It
- Fridge: Covered, up to 2 days. It softens a bit but still tastes brilliant.
- Freezer: Don’t bother. Cream and strawberries won’t survive freezing well.
- To serve again: Let it sit at room temp for a few minutes before spooning out.
A Quick Bite of History
The English trifle goes way back — layers of sponge, custard, fruit, and cream were a big thing in the 1700s.
James Martin’s version keeps the spirit alive but ditches the heavy custards for something fresher and lighter.
Still feels like proper comfort food, just without the weight.
Try More James Martin Recipes:
James Martin Strawberry Trifle
Description
James Martin’s Strawberry Trifle brings together light angel food cake, whipped cream, vanilla pudding, and fresh strawberries into a beautifully layered, chilled dessert.
It’s lighter than the traditional custard-heavy trifles, making it perfect for spring and summer gatherings.
Ingredients
Instructions
- In a large bowl, whisk together the milk, sour cream, pudding mix, and orange zest until thickened.
- Gently fold in the whipped heavy cream using slow, wide movements to keep the mixture light.
- Scatter half the cubed angel food cake across the bottom of a 3-quart glass trifle dish.
- Arrange one-third of the strawberries along the sides and over the cake.
- Spoon half of the cream mixture over the strawberries and cake, letting it fall naturally.
- Repeat with the remaining cake, another third of the strawberries, and the rest of the cream.
- Finish with the last third of the strawberries neatly layered on top.
- Cover loosely and refrigerate for at least 2 hours before serving to let the flavors and textures settle properly.
Notes
- Stop whisking the pudding base as soon as it thickens; over-mixing breaks down the texture.
- Always use fresh, dry strawberries — frozen ones leak too much juice and turn the trifle soggy.
- Let the trifle chill fully. The sponge needs time to soften gently and the cream needs to firm up.
- Freezing will damage the cream and strawberry texture.