Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One rainy afternoon, I remember sitting in my kitchen with my niece, Ellie, who was just learning to pour her own milk. We laughed as she accidentally spilled a little on the counter, and I realized that cooking isn’t just about following a recipe it’s about the joy and love you sprinkle into it. That day, I decided to make something bright, cheerful, and comforting: my Gluten Free Strawberry Trifle Cups. Strawberries were in season, and I wanted to create an easy, gluten-free dessert that was not only indulgent but also fun to assemble.
I’ve made this recipe countless times now, and every time, it brings a little sparkle to the table. The layers of fluffy cake, sweet strawberries, and creamy custard make it a perfect dessert for family gatherings or a cozy night in. If you love strawberries and simple desserts that feel like a hug in a cup, this is absolutely for you. In this article, I’ll share my personal tips, little kitchen secrets, and step-by-step instructions so you can make these trifle cups with ease.
Why I Love Making Gluten Free Strawberry Trifle Cups
There’s something magical about the layers in a trifle. Each bite gives you a little bit of cake, cream, and fruit. I love that this dessert is versatile—you can serve it in individual cups for a charming presentation or in one large dish for a family-style treat.
Making these trifle cups is also a wonderful way to get creative. You can adjust the sweetness, swap in different fruits, or even make it completely dairy-free if you like. I often make a batch when I have guests coming over, and the best part is watching everyone’s eyes light up when they take their first bite. It’s truly a dessert that makes people feel loved.
Ingredients & Little Kitchen Secrets
Here’s what I use for my Gluten Free Strawberry Trifle Cups:
- 250g gluten-free sponge cake or ladyfingers, cubed
- 400g fresh strawberries, sliced
- 250ml heavy cream or coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 250ml milk (dairy or almond milk)
- 2 tbsp cornstarch
- 3 tbsp sugar (for custard)
- 1 egg yolk
Kitchen Secrets:
- Use ripe, sweet strawberries they make all the difference.
- For extra flavor, macerate the strawberries in a teaspoon of sugar for 10–15 minutes.
- Make the custard first and let it cool completely before assembling to prevent soggy cake layers.
- Whip the cream just until soft peaks form it should be light and airy.
How I Make It, Step by Step
- Prepare the custard: In a small saucepan, whisk together the milk, sugar, cornstarch, and egg yolk. Cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla. Let it cool.
- Whip the cream: In a chilled bowl, whip the cream with powdered sugar until soft peaks form. Set aside.
- Slice the strawberries: Wash, hull, and slice the strawberries. Macerate with a teaspoon of sugar if desired.
- Cut the cake: Slice your gluten-free sponge cake or ladyfingers into small cubes.
- Assemble the cups: Start with a layer of cake cubes, then a layer of custard, a layer of strawberries, and a dollop of whipped cream. Repeat until your cup is filled.
- Chill: Refrigerate the trifle cups for at least 1 hour before serving to let the flavors meld.
How I Serve It at Home
I love serving these trifle cups in clear glasses, so the layers are visible it makes them feel extra special. Sometimes I add a sprig of mint or a drizzle of strawberry syrup on top for a little flair. These cups are perfect for tea parties, birthday celebrations, or just a quiet evening when you want something sweet but not too heavy.
Storage, Reheating & Make-Ahead Tips
- Make-ahead: You can prepare the custard and whip the cream a day in advance. Assemble just before serving for the freshest taste.
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Do not freeze: The cream and custard do not freeze well, as they can separate and become watery.
100-Word Short Version
My Gluten Free Strawberry Trifle Cups are a layered delight of cake, custard, fresh strawberries, and whipped cream. Easy to assemble, they make a perfect dessert for family or friends. Start by making a simple custard and whipping cream to soft peaks. Layer gluten-free sponge cake cubes, custard, strawberries, and cream in individual cups. Chill for an hour to meld flavors. Serve in clear glasses to showcase the beautiful layers, and garnish with mint or a drizzle of strawberry syrup. These trifle cups are sweet, light, and a comforting treat that brings joy to every bite.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Cook: 10 mins
- Total: 30 mins (plus chilling)
🛒 Ingredients
- 250g gluten-free sponge cake or ladyfingers, cubed
- 400g fresh strawberries, sliced
- 250ml heavy cream or coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 250ml milk (dairy or almond milk)
- 2 tbsp cornstarch
- 3 tbsp sugar (for custard)
- 1 egg yolk
👩🍳 Instructions
- Make the custard by whisking milk, sugar, cornstarch, and egg yolk in a saucepan over medium heat until thickened. Stir in vanilla and cool.
- Whip the cream with powdered sugar until soft peaks form.
- Slice and macerate strawberries if desired.
- Cut the cake into small cubes.
- Layer cake, custard, strawberries, and whipped cream in cups. Repeat layers.
- Chill in fridge for 1 hour before serving.
📝 Notes
- Use ripe strawberries for maximum sweetness.
- Assemble just before serving for the best texture.
- Custard and whipped cream can be made a day ahead.
- Garnish with mint or strawberry syrup for extra charm.
🍽️ Nutrition (per serving, approximate)
Calories: 210 kcal
Sugar: 18g
Fat: 12g
Saturated Fat: 7g
Protein: 4g
Carbohydrates: 24g
Fiber: 2g
Sodium: 50mg
Cholesterol: 60mg
Gluten Free Strawberry Trifle Cups
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-bake/Assembly
- Cuisine: British
- Diet: Gluten Free
Description
These Gluten Free Strawberry Trifle Cups are a layered delight of fluffy cake, fresh strawberries, creamy custard, and whipped cream. Perfect for family gatherings or cozy nights, they are easy to assemble and full of love.
Ingredients
- 250g gluten-free sponge cake or ladyfingers, cubed
- 400g fresh strawberries, sliced
- 250ml heavy cream or coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 250ml milk (dairy or almond milk)
- 2 tbsp cornstarch
- 3 tbsp sugar (for custard)
- 1 egg yolk
Instructions
- Make the custard by whisking milk, sugar, cornstarch, and egg yolk in a saucepan over medium heat until thickened. Stir in vanilla and cool.
- Whip the cream with powdered sugar until soft peaks form.
- Slice and macerate strawberries if desired.
- Cut the cake into small cubes.
- Layer cake, custard, strawberries, and whipped cream in cups. Repeat layers.
- Chill in fridge for 1 hour before serving.
Notes
Use ripe strawberries for maximum sweetness. Assemble just before serving for the best texture. Custard and whipped cream can be made a day ahead. Garnish with mint or strawberry syrup for extra charm.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Conclusion
Every time I make these Gluten Free Strawberry Trifle Cups, I feel like I’m sharing a little bit of love. They are simple, comforting, and full of joy. Cooking doesn’t have to be complicated it’s about the memories you make, the smiles you see, and the warmth you bring to your kitchen. So grab your favorite cup, layer up some strawberries and cream, and enjoy a sweet moment with your loved ones. These trifle cups are more than dessert they’re a little celebration of life’s cozy, happy moments.