Strawberry & Elderflower Trifle

The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base.

Prep: 30 mins
Cook: 15 mins
Difficulty: Hard
Serves: 10-12


For the custard
600ml pot double cream
1 vanilla pod, seeds scraped
4 large egg yolks
1 tbsp cornflour
50ml elderflower cordial
2 tbsp golden caster sugar

For the ginger jelly
350ml Ginger wine
3 sheets leaf gelatine, soaked in cold water for 5 mins

For the sponge base
200g lemon drizzle cake, broken into small chunks

For the strawberry marinade
400g punnet of strawberries, hulled and halved
3 tbsp golden caster sugar
1 tbsp balsamic vinegar

For the vanilla cream
600ml double cream
1 tsp vanilla bean paste
50g icing sugar

To serve
a few ginger biscuits, crushed
1 tsp lemon thyme leaves


  1. For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil.
  2. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream.
  3. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
  4. Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
  5. Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set.
  6. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
  7. The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so.
  8. Spoon the strawberries on top of the custard, along with the balsamic juices.
  9. Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.

Recipe from

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