Strawberry Chocolate Trifle

Because the year is coming to an end and we all love sweet endings, here’s another easy peasy dessert recipe back-to-back! If you don’t want to turn on the oven to bake sweet goodies, this is the recipe for you.

This is just a very basic trifle recipe that you can change up depending on the cake, jam and fruit you have. And nope, this is NOT the traditional trifle where you have to fiddle with custard and then cooking up jelly. I’m kinda done with those overly rich, cloying trifles. Nigella (whom I love love love) inspired me to try making simplified trifle this way and I have made so many variations of this since.

For the record, I’ve made this trifle in 10 minutes tops before. Yes, I was doing it in super speed because I was running out of time and was panting at the end. Still, something that can be done in 10 minutes… that’s a no-brainer, right?

For this version, I use:

a Chocolate Pound Cake, Strawberries, Strawberry Jam, Brown Sugar, Lemon Juice and Cream
What makes this easy is you can use leftover cake you baked yourself or get a store bought one and zhoozh it up!

Before anything happens, clean and slice up your strawberries. I’ve used frozen without so much as a hitch so go for

In a bowl, macerate the berries with brown sugar and lemon juice while you go on with breaking up the cake. Just make sure you press the cake down a little and go around the sides of the

Once that is done, back to them berries. They would have released some juices by now. Get some jam in there with a tablespoon or two of

If you have the time, heat it al in a saucepan to thin out the jam. If you don’t have that luxury, like I didn’t that day, just nuke it in the microwave on HIGH for 10 seconds. st-ch-trifle6

I like to arrange the berries all around the side of the bowl for presentation. I didn’t have enough berries as you can see but if you do, cover the entire surface with them!st-ch-trifle7

And those lovely juices are poured over the cake to moisten them and impart a sweet, tangy strawberry flavour. It will soak in nicely, I promise.

Whip up the cream and spread it all over top!st-ch-trifle9

Grate over some dark chocolate and decorate as you

See those layers! And the chocolate snow. So

That was merely 10-15 minutes of actual work. The cake needs to sit in the fridge for a while to allow the flavours to meld . Once that happens, you are rewarded with a trifle that’s not only aesthetically pleasing, but a delight to your palate!

If you switch things up, let me know in the comments!

xoxoxo, Jayne

“And the Lord direct your hearts into the love of God, and into the patient waiting for Christ.” (2 Thessalonians 3:5)

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Strawberry Chocolate Trifle
inspired by Nigella

serves 6-8

1 Chocolate Pound Cake
2 cups Strawberries, cleaned, trimmed and quartered
2 heaping tbsp Strawberry Jam
1/4 cup Brown Sugar
1 tbsp Lemon Juice
2 tbsp Water
1 cup Heavy Cream

dark chocolate, for grating over

  1. Macerate the strawberry quarters with lemon juice and brown sugar. Set aside.
  2. Break up pound cake and lay on the base of the bowl.
  3. Getting back to the macerated and juicy strawberries, add in jam and water. Microwave it on HIGH for 10 seconds or until jam has melted into the juices.
  4. Arrange the strawberry pieces around the side of the bowl and in the centre if there is enough.
  5. Pour over the leftover juices of the strawberries to soak cake pieces.
  6. Whip up cream and spread it over the fruit layer.
  7. Grate over some dark chocolate and decorate with leftover strawberries.
  8. Let it sit in the fridge for at least 30 minutes.
  9. Spoon into pretty bowls and serve!


  1. I could certainly get behind this kind of dessert! Not only does it look simple to pull together, but the combination of chocolate and strawberries is one of my favorite in the world! Thanks for sharing, and a Merry Christmas to you and yours!


  1. […] similar to the one I made some months ago in that I didn’t use custard or jelly but instead replaced the jelly […]

  2. […] similar to the one I made some months ago in that I didn’t use custard or jelly but instead replaced the jelly […]

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