These no bake Strawberry Passion Fruit Trifles are packed full of fresh fruit and flavour. A simple, satisfying dessert, they’re also a great way of using up leftover cake!
Well, hello there! I hope you’re all having a good week. Today I’m sharing these Strawberry Passion Fruit Trifles and boy, are they divine!!!
Trifles are a great way to use up leftover cake and any fruit you have laying around. The cake I used for this recipe was actually supposed to be my birthday cake… However, the decoration of the cake did not go to plan, so I went to good old Sainsbury’s and bought a cake. I still had one layer that wasn’t a mess, so I decided to chop it up and use it to make these Strawberry Passion Fruit Trifles.
I also meant to use the passion fruit for my birthday cake and in my head it tuned out a certain way. Alas, it wasn’t to be! So, I used the passion fruit in these trifles too!
I love the zingy flavour passion fruit gives anything. Along with that crunch from those seeds. Married together with sweet strawberries, it’s such a winning combination.
For the custard, I used Oatly. It’s a dairy free custard that honestly tastes incredible! It tastes just like ordinary custard. You have to whisk it slightly just to thicken it, but it’s worth it as it’s delicious. Even my husband couldn’t tell the difference and thought it was yummy!
For the cream layer, I used plant based double cream. I actually think I prefer it to normal dairy cream. I’ve never been a massive double cream fan as I find it too fatty and it makes me feel ill. However, the plant based whips up the same, but is lighter. It doesn’t make me feel ill either which is a bonus!
NOW, LET’S TALK ABOUT MAKING THESE STRAWBERRY PASSION FRUIT TRIFLES…
It’s very simple and since there’s no baking involved, they don’t take very long to put together. The hardest part is whipping the double cream!
I started everything by placing strawberries, passion fruit pulp and some sugar into a bowl and left them to macerate. The fruit will become glossy and soft with its own juice after a few minutes.
While that’s happening, I whipped the custard and cream. Of course if you’re using dairy custard, you probably won’t need to whisk it!
With the whipped cream I add a little sugar just to sweeten it slightly and then whisk until it reaches stiff peak.
Now, for assembling your Strawberry Passion Fruit Trifles! I took 4 individual glasses and started with a layer of cake cubes. You can use madeira, vanilla sponge, etc. Something plain and with a strong enough crumb/texture to hold its shape when cut into cubes!
Next up is to take that lovely macerated fruit and spoon some of it onto the cake. The cake will absorb the liquid which really ramps up the flavour.
Custard is the next step, then you repeat the cake, fruit and custard layer before topping the whole thing with some whipped cream and a final flourish of fruit. You can either serve immediately, or chill for a bit in the fridge.
There’s really nothing else to it! Strawberry Passion Fruit Trifles; delicious, flavourful and ready to eat in under 20 minutes!
If you enjoyed this recipe, you may like these too!
- Raspberry and Passion Fruit Dutch Baby
- Mango and Passion Fruit Mousse
- Lemon and Passio Fruit Cupcakes
- Black Forest Trifles
Strawberry Passion Fruit Trifles
- FOR THE FRUIT:
- 2 cups (300g) diced fresh strawberries
- Pulp of 3 passion fruit
- 3 tbsp caster sugar
- FOR THE WHIPPED CREAM:
- 1/2 cup (120ml) double/heavy cream, I used plant based
- 1 tbsp icing sugar
- FOR ASSEMBLY:
- 1 cup (260ml) custard, I used Oatly
- 2 1/2 cups (250g) white cake, cubed. You can use Madeira, vanilla sponge etc.
- To begin with place the diced strawberries, passion fruit pulp and sugar into a small bowl and stir until all the fruit is covered in sugar. Leave to one side to macerate.
- Place the double/heavy cream and sugar into a medium sized bowl and whisk until stiff peak. You want to pull the whisk out and have the peak stand up, but the tip will just bend over. Leave to one side.
- If you're using traditional custard, you won't need to do this step, move straight to assembly. With Oatly custard you need to whisk it until it thickens and holds its shape, so place in a medium bowl and whisk.
- To Assemble: Take 4 individually sized jars/dishes and place a few cake cubes into the bottom of each jar. Then spoon a large tbsp of the strawberry mixture on top of the cake. Spoon around 2tbsp of custard over the fruit and then repeat the cake, fruit, custard layers until you've used all the custard and cake cubes. I got two full layers of each. Reserve some of the fruit mixture for topping.
- After the final layer of custard, spoon 2tbsp of whipped cream onto the custard. Oatly custard is very pale when whipped so almost looks like cream in my photos, traditional custard will be much more yellow of course.
- Once all the trifles are topped with whipped cream, spoon a little of the remaining fruit mixture onto each trifle, for garnish.
- Strawberry Passion Fruit Trifles will keep covered, in the fridge fo 2 days, but are best eaten same day. Best served chilled.