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How to Cook

Strawberry Trifle Pots

These Strawberry Trifle Pots bring together layers of sweet strawberries, creamy custard and lightly whipped cream for a classic dessert in individual portions. Each layer adds its own texture and flavour, allowing the fresh fruit to shine through. Simple to assemble and easy to serve, they’re a lovely choice for summer gatherings, family meals or a little something to finish a meal on a sweet note.

Prep Time: 20 minutes

Cooking Time: N/A

Serves: 4

Method

  1. 1 Take 4 dessert glasses, ready to layer (normal drinking glasses will work just as well.)
  2. 2 Wash the strawberries and slice into quarters.
  3. 3 Crush 3/4 of the ginger biscuits using a pestle and mortar or rolling pin.
  4. 4 Save a tablespoon of biscuit crumbs to sprinkle on top.
  5. 5 Add the Rhucello to the crushed biscuits and mix and put to one side whilst you whip your cream.
  6. 6 In a large bowl whip the double cream into soft peaks. Add the icing sugar and mix again until combined. You are now ready to layer your dessert glasses.
  7. 7 Starting with the biscuit and Rhucello mixture, followed by a layer of strawberries, custard, then a dessert spoon of cream.
  8. 8 Repeat finishing with cream on the top.
  9. 9 Sprinkle a finishing touch of biscuit to the top and some small mint leaves.

Ingredients

  • 2 punnets of Spilman Yorkshire strawberries
  • 2 tbs Rhucello rhubarb liqueur
  • 450ml Longley Farm double cream
  • 450ml custard (make your own or cheat and use our homemade custard!)
  • Large pack of Blacker Hall Ginger biscuits
  • 50g icing sugar
  • Sprig of mint

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