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Strawberries and Cream Sherry Trifle

Strawberries and Cream Sherry Trifle. A real old fashioned style sherry trifle with homemade sponge cake, custard, strawberries and vanilla whipped cream. 

Strawberries and Cream Sherry Trifle square cropped image of trifle in clear glass pedestal bowl

Strawberries and Cream Sherry Trifle. A perfect Christmas dessert.

This sherry trifle is another throwback to my childhood years with a simplified and updated approach.

The trifles of my Sunday Dinner memories didn’t always have a boozy element; in fact they rarely did. However, the layers of cake, custard, fruit, jelly and cream were my idea of absolute heaven.

It was my favorite dessert as a kid. As soon as I began to bake, I started inventing versions of my own and I’m still doing it to this day.

You can see more of our trifle recipes here.

Trifle photo collage showing 4 different trifles from Rock Recipes

We have more great trifle recipes to try.

Sherry Trifle. British inspired.

It seems every Christmas baking show from the UK that I have ever seen, has had a sherry trifle as one of the dishes created. So, this recipe pays homage to all things British, as often happens here on Rock Recipes.

This sherry trifle recipe concentrates on 4 main elements, sponge cake, vanilla custard, fresh strawberries and vanilla whipped cream. Think of it as 4 very simple recipes that come together as one. It is less daunting that way.

Strawberries and Cream Sherry Trifle in a clear glass bowl surrounded by glasses of sherry, a red lit candle and red christmas tree decorations-1

Strawberries and Cream Sherry Trifle. A perfect Christmas dessert.

As I always say, a trifle is wonderful way to serve dessert to a large gathering any time.

That’s especially true during the Christmas season. Merry Christmas to you all and thanks for making it another record breaking year here on Rock Recipes.


Fresh strawberries close up photo.

Fresh Strawberries are used in this recipe but I have used frozen in a pinch as well.

Need Christmas baking ideas?

If you liked this recipe be sure to check out a great place to start Holiday preparations with our collection of Best Christmas Baking Recipes.

Best Christmas Baking Recipes photo collage

Best Christmas Baking Recipes

Originally published Dec 2019. Updated Dec 2020.

Like this Strawberries and Cream Sherry Trifle recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Strawberries and Cream Sherry Trifle photo with title text added for Pinterest

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Strawberries and Cream Sherry Trifle square cropped image of trifle in clear glass pedestal bowl
Yield: 16 or more servings

Strawberries and Cream Sherry Trifle

Prep Time: 1 hour
Cook Time: 45 minutes
Additional Time: 2 hours
Total Time: 3 hours 45 minutes

Strawberries and Cream Sherry Trifle. A real old fashioned style sherry trifle with homemade sponge cake, custard, strawberries and vanilla whipped cream. 


  • 6 eggs
  • 1 cup sugar
  • 3 tsp vanilla extract
  • 1 cup flour
  • 2 tbsp butter
  • 3 cups whole milk
  • ⅓ cup flour
  • ⅔ cup sugar
  • 3 egg yolks
  • 2 tbsp butter
  • 2 tsp vanilla extract
  • 4 cups fresh strawberries (about 2 pounds)
  • ½ cup white sugar
  • 1 ½ cups whipping cream
  • 4 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup sweet sherry


To prepare the Sponge Cake

  1. Preheat oven to 325 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.
  2. In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
  3. Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
  4. Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
  5. Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Baking the cake

  1. Pour the batter into the prepared 9 inch pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
  2. Cool the cake completely IN THE PAN upside down for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides.
  3. Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake. You can then cut the cake in large cubes to use in the trifle.

To prepare the Vanilla Custard

  1. Scald the milk in the microwave or in a saucepan on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.Meanwhile, in a saucepan combine the flour, sugar and salt.
  2. Over medium low flame slowly add about 1/3 of the scalded milk, whisking constantly.
  3. As you notice the filling beginning to thicken, add another 1/3 of the scalded milk continuing to stir constantly until it begins to thicken again.
  4. Add the final 1/3 of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
  5. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
  6. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  7. Cook for an additional few minutes until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  8. Stir in the butter and vanilla extract. Cool completely before using in the trifle.

To Prepare the Strawberries

  1. Wash hull and slice the strawberries and place them in a glass bowl.
  2. Sprinkle on the ½ cup white sugar and let stand for an hour, tossing the berries several times.
  3. Drain the berry juice from the strawberries but reserve it and mix it with the ½ cup sweet sherry.

To make the Vanilla Whipped Cream

  1. Whip together the whipping cream icing sugar and vanilla extract to firm peaks.

To construct the trifle

  1. You will need at least a 12 cup trifle bowl or serving bowl to contain this trifle.
  2. Take 1/3 of the cake cubes and fit them closely into the bottom of the dish.
  3. Sprinkle with 1/3 of the strawberry juice and sherry mixture.
  4. Cover with 1/3 of the sliced strawberries followed by ½ of the chilled custard.
  5. Add the next layer of cake, strawberry syrup, strawberries and custard as in steps 3 & 4.
  6. Finally add the last layer of cake cubes and the final sprinkle of strawberry syrup.
  7. Top with the Vanilla Whipped Cream and the last of the sliced berries.
  8. Chill for several hours or overnight before serving.

Nutrition Information



Serving Size

1 serving

Amount Per Serving Calories 304Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 85mgCarbohydrates 45gFiber 1gSugar 35gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Tuesday 22nd of December 2020

As the strawberries in the supermarkets are usually tasteless, expensive and poor quality, can you suggest substitutes.


Evelyn Benson

Tuesday 24th of December 2019

Hi Barry! Can this recipe be made without the sherry, and would something else have to be used in place of it? Thank you, and my best to you and your family for a blessed Christmas and New Year!

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