Cheat's strawberry and cream trifle with custard

No hard work is required to whip up this trifle recipe! By using just a few simple store-bought ingredients, you can be enjoying this summer trifle for dessert in no time. It's perfect for entertaining

By Sophie Gray
  • 30 mins preparation
  • 3 hrs marinating
  • Serves 8
  • Print


  • 2 store-bought, jam-filled Swiss rolls (around 250g each)
  • 4 1/2 tablespoon sherry (or fruit juice)
  • 1 can berries in juice (eg boysenberries)
  • 3 punnet strawberries, washed, hulled and halved or quartered, plus extra to decorate
  • 500 millilitre store-bought custard
  • 300 millilitre cream, whipped


  • 1
    Slice Swiss rolls into 1cm slices. Line bottom third (including sides) of trifle bowl with a third Swiss roll slices, then drizzle with 1½ Tbsp sherry or fruit juice.
  • 2
    Add third of berries with some of the juice, third of strawberries, third of custard and third of cream
  • 3
    Repeat layers twice more, starting with Swiss rolls and finishing with whipped cream.
  • 4
    Decorate trifle with a few extra strawberries and chill for 3-4 hours or overnight.

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