English Trifle

This has been one of my favorite desserts since I first learned how to make it when I was a child. Who can resist fresh strawberries, cake and pudding? ~ Marlys

* As featured in Issue 12 of Adventures with Tea eMagazine!

Yields 6-8

English Trifle

30 minPrep Time

30 minTotal Time

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  • 1 Angel food or Pound cake
  • 1 pkg. Vanilla instant pudding mix
  • 1 1/2 cups Milk
  • 2 cups Fresh strawberries
  • 3 Tbsp Strawberry jam
  • 1 1/2 cups Heavy whipping cream infused with 4-5 tsp G’day Berry loose tea**


Make pudding according to package instructions and place in the refrigerator to set up.

Before assembling, slice strawberries and cut 1-inch squares of cake. To build the trifle, start by placing cake cubes in the bottom of a trifle dish and spread a bit of jam on top of each square. Next, a layer of fruit followed by a layer of pudding. Repeat all of the layers two more times.

Chill before serving, then top with tea-infused whipped cream** and garnish with berry slices.

Serves 6-8

**To make tea-infused whipped cream:

Add loose tea directly into the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours). Before whipping, pour through a strainer to remove the loose tea.

In a chilled mixing bowl, beat the infused whipping cream and 1-2 teaspoons of powdered sugar until soft peaks form.

56 cal
1 g
10 g
1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info




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