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+ servings

Strawberries and Cream Trifles

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 10 servings


Strawberry Chamomile Jam

  • 1 1/2 lb strawberries hulled, slice half of them
  • 1 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp ground chamomile flowers

Vanilla Custard

  • 4 egg yolks
  • 1/2 cup + 1/4 cup brown sugar
  • 3 tbsp cornstarch
  • 1 cup whole milk
  • 3 oz softened cream cheese
  • 6 oz softened goat's cheese
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • pinch of salt

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup confectioner's sugar
  • 1 tsp vanilla extract

Serve with:

  • store-bought angel food cake, cubed


Strawberry Chamomile Jam

  • In a medium bowl combine the half of the strawberries that aren't sliced, granulated sugar, lemon juice, and chamomile. Toss to combine and place in the fridge to marinate for an hour.
  • Remove from the fridge and transfer the berries to a heavy-bottomed saucepan. Cook on medium heat for about 15 minutes or until the strawberries begin to break down and it starts to look jam-like. Break down the strawberries with a wooden spoon if needed. Stir in the sliced strawberries and transfer to an airtight container. Refrigerate until you are ready to serve.

Vanilla Custard

  • Whisk together the egg yolks, 1/2 cup brown sugar, and cornstarch. Set aside.
  • In a heavy-bottomed saucepan, add the milk and remaining 1/4 cup brown sugar. Whisk and bring to a low boil. Remove from heat.
  • Temper the milk into the egg yolk mixture by adding a tablespoon at a time, whisking after each addition. After you've added about 2-3 tablespoons, very slowly pour the rest of the milk into the mixture. Whisk continuously and transfer back to the saucepan.
  • Bring the mixture to a simmer and allow the custard to thicken. Be careful not to over simmer or clumps may form. Strain the custard through a mesh strainer, whisk in the lemon juice, vanilla extract, salt, cream cheese and goat's cheese, cover, and refrigerate to thicken. This will take between 2-4 hours.
  • Meanwhile, prepare your whipped cream.
  • Combine the heavy cream, confectioner's sugar, and vanilla extract in a large bowl. Mix with a hand mixer until the mixture is thick. Cover and refrigerate.
  • When the custard has slightly thickened and chilled, fold in half of the whipped cream gently. At this point you may place it back in the fridge to chill some more or start assembling your trifles.
  • Assemble your trifles by layering strawberry and chamomile jam, vanilla custard, whipped cream, and angel food cake in small jars or glasses. Serve immediately and enjoy!