Strawberry Trifle Recipe – It’s Wimbledon 2023!

strawberry trifle

This recipe is brought to you by Ocado

It wouldn’t be Wimbledon without treating yourself to some strawberries and cream and there’s no better way to enjoy them in a classic strawberry trifle.


  • 275g caster sugar, plus 10g for the topping (optional)
  • 1 lemon, zested
  • 200g whole strawberries, plus 150g, quartered (optional)
  • 5 gelatine leaves (for a firm set; use 4 for a softer set)
  • 200g sponge fingers, or use Madeira sponge, cut into strips
  • 500ml whole milk
  • 1 vanilla pod, split and seeds scraped out and kept, or 1 tsp vanilla bean paste
  • 6 egg yolks
  • 40g cornflour
  • 600ml double cream
  • 1 tsp vanilla extract
  • 2 tbsp (approx.) sprinkles, such as hundreds and thousands, to decorate (optional)


  1. For the jelly, put 150g sugar and the lemon zest in a pan with 500ml water and stir over a medium heat until dissolved. Add the whole strawberries, simmer for 10 mins until syrupy, then strain into a clean pan (save the leftover mushy fruit to eat for breakfast with yoghurt). Meanwhile, soak the gelatine in a small bowl of cold water for 5 mins.
  2. Return the strawberry syrup to a low heat until steaming. Squeeze out the excess water from the gelatine and stir it into the pan. Remove from the heat, leave to cool to room temperature, then add the quartered strawberries (if using).
  3. Arrange the sponge fingers in the bottom of a 1.5-2L trifle dish, pour over the strawberry jelly and leave to set in the fridge for 4-5 hrs.
  4. Meanwhile, for the custard, heat the milk, add the vanilla pod and seeds or vanilla paste and 65g sugar in a medium pan until steaming. Remove from the heat; leave to cool (discard the vanilla pod if using). In a large mixing bowl, beat the egg yolks, cornflour and 60g sugar with a balloon whisk, until pale, then gradually pour in the warm milk, whisking continuously.
  5. Return the custard to a low heat and keep whisking until bubbling and thickened. Transfer to a heatproof bowl to cool, then chill for at least 2 hrs, or until ready to assemble.
  6. To finish the custard, whip 300ml cream to soft peaks with a balloon whisk. Lightly beat the chilled custard with a spoon to loosen, then fold in the whipped cream with a spatula, until combined. Spread the custard over the set jelly layer.
  7. For the topping, whip the remaining 300ml cream, vanilla extract and remaining 10g sugar (if using) to soft peaks, then dollop it over the custard. Top with sprinkles, if you like. Serve immediately or chill for up to 3 days.
  8. Allow 5 hrs chilling time for the jelly to set and the custard to chill.

To see more strawberry-inspired recipes, visit Ocado’s page here:

Below you’ll find links to more strawberry and cream-based dessert recipes

Strawberry and raspberry eclairs
Strawberry and rose syllabub
Giant strawberries and cream scone

About Ocado Retail (operated by Ocado Retail) is the world’s largest dedicated online supermarket, and is a joint venture between Marks & Spencer Group and Ocado Group.

Delivering to over 80% of the UK, more than 940,000 active customers benefit from an unbeatable range of around 50,000 products (including big-name brands, more than 5,000 items from the M&S food and drink range and Ocado’s Own-Range), unbeatable service with next-to-no substitutions, and the most sustainable grocery proposition of any British grocer.

Every order is carefully packed in one of seven distribution centres using world-leading software and technology. Shopping is then delivered directly to customers using a network of regional spokes and fleet of delivery vans. Ocado developed the first grocery shopping app in 2010 and continues to innovate, offering customers the best possible experience.

Ocado Retail is also responsible for Zoom by Ocado, its rapid grocery delivery service.

1 Comment

  1. Giant Strawberries And Cream Scone Recipe - 20th September 2023 at 6:10 am

    […] Strawberry TrifleStrawberry and rose syllabubStrawberry and raspberry eclairs […]

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