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
Scale
- 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