Strawberry trifle with Pimms

strawberry trifle with Pimms_43917

Preparation: 25 minutes
Chilling time: 2 hours
Serves: 6


  • 4 trifle sponges, about 100g in total
  • 350g strawberries, sliced
  • 4tbsp caster sugar
  • 4tbsp Pimms, undiluted
  • 425g can of reduced fat custard
  • 200ml double cream
  • 150g low fat natural yoghurt
  • Grated rind of half an orange
  • Grated rind of half a lemon
  • To decorate:
  • 3 strawberries, halved and a few tiny pansy flowers or lemon and orange rind curls


  1. Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre glass dish. Arrange the strawberries on top, sprinkle with 2tbsp sugar then spoon over the Pimms.
  2. Spoon the custard over the top of the fruit and spread the top into an even layer.
  3. Whip the cream in a bowl until it just forms soft swirls then fold in the yoghurt and fruit rinds. Spoon over the custard and chill until required.
  4. Decorate with halved strawberries and pansy flowers or lemon and orange rind curls made with a zester just before serving.

NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P. 

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Buy your copy here

Related categories: Desserts Fruit Recipes

Last edited: 21 January 2019 at 16:55

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