How To Make the Best Strawberry Trifle — Cooking Lessons from The Kitchn

(Image credit: Christine Han)

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Place a layer of plastic wrap directly onto the custard and chill for at least 2 hours before building the trifle.”,”image”:{“id”:”0ea36055bc317d3c1adae17111051634d60c5048″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:58:26.263-04:00″,”updated_at”:”2017-04-27T18:58:26.263-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Trifle_Christine Han Photography-102.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”5d6e2c079fb813e5834c8529ee3e0a0e6b0e318c”,”caption”:”\u003cb\u003eMake the syrup:\u003c/b\u003e Combine the sugar, water, and vanilla bean seeds in a small saucepan. Bring to a simmer over medium heat and cook until thickened slightly, about 5 minutes. Set aside to cool.”,”image”:{“id”:”5d6e2c079fb813e5834c8529ee3e0a0e6b0e318c”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:58:26.308-04:00″,”updated_at”:”2017-04-27T18:58:26.308-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Trifle_Christine Han Photography-105.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8074c2ff2987d84b1991da833550adb8e1ef92f4″,”caption”:”\u003cb\u003eMake the whipped cream: \u003c/b\u003eMix the gelatin and water in a small bowl and set aside for 5 minutes to bloom. Microwave the gelatin until melted, 7 to 10 seconds. Place the cream, sugar, and vanilla in a stand mixer fitted with the whisk attachment. 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Trifles are a British classic, but they’re also the scrappiest no-bake dessert around. Built from leftover cake (or brownies, or cookies), layered with pudding, and served with a queenly crown of whipped cream, trifles are amazing at pleasing a crowd with their towering layers. They’re also surprisingly manageable to make when you’ve got all the basics down.

Here we are showing you the basics on trifle-making with a strawberry shortcake version. Rich with creamy vanilla pudding, studded with ripe strawberries, and perfumed with a vanilla syrup that revives even the stalest of cakes, it will make you love strawberry shortcake even more.

Any home cook who considers dessert better when there’s a make-ahead element needs to know how to make one so today, we are diving deep into the layers that make trifle a triumph of no-bake dessert.

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