• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Cakes

    Published on: June 10, 2011 by Janice Lawandi; Updated on: January 25, 2023 13 Comments

    A taste of spring: Strawberry and apricot trifle

    128 shares
    • Facebook21
    • Yummly
    • Email
    Jump to Recipe Print Recipe

    What I love about trifle is that every trifle is different because depending on the time of year, the fruits and the flavours can vary tremendously. This trifle tastes just like end of spring!

    I used the first berries of the Quebec strawberry crop. This early in the season, they are gorgeously red, firm, and delightfully tangy. The apricots (though imported from Frog Hollow Farm in California) are also best this time of year. In winter, I make a cranberry eggnog trifle that is perfect for the colder months, less appropriate for spring and summer.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    The perfect bite of trifle features all its components: boozy cake, fruit, and whipped cream. You need to literally dig deep to get it all in every bite. It's one of the best desserts for the spring-summer season because trifle is a great way of fancying up the fresh fruits of the season, without cooking them down or overpowering them with sugar. After eating a helping of trifle, I think it might actually be my favourite spring-summer dessert. Seriously! In my family, every trifle starts with a hot milk cake, but if you're pressed for time, buy a sponge cake at the grocery store. It'll work just fine and nobody will notice.

    Components for assembling a trifle: sliced sponge cake, sliced strawberries, whipped cream, and chopped apricots.

    Some trifles include pastry cream or thick custard layer (like this vanilla bean pastry cream), but in the hot summer months, you might not feel like going to that trouble and that's okay. So in this recipe, I used a whipped mascarpone filling instead.

    Portion of trifle in a glass with layers of berries, cake, and cream.

    Trifles are easy to make and you can assemble them with any fruit. Try this recipe for a strawberry apricot trifle with whipped mascarpone

    📖 Recipe

    trifle

    Strawberry and Apricot Trifle

    AuthorAuthor : Janice Lawandi
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine British
    Servings 6

    Ingredients
     
     

    Spiked whipped mascarpone

    • 250 grams mascarpone 
    • 188 mL whipping cream (35 % fat)
    • 50 grams granulated sugar 
    • 15 mL sweet liqueur like sherry, amaretto, or Gélinotte

    Trifle assembly

    • 1 hot milk sponge cake sliced or broken into pieces for layering, or store-bought sponge cake works too!
    • More booze I used Gélinotte again, but sherry is great!
    • 6 apricots diced
    • 400 grams fresh strawberries hulled and diced or sliced if small

    Instructions
     

    Spiked whipped mascarpone

    • In the bowl of an electric mixer fitted with the whisk attachment, whisk the mascarpone, cream, and sugar on low to combine, then increase the speed to whip it into soft or semi-stiff peaks (as you like, basically, just don’t overwhip it).

    Trifle assembly

    • You will need 6 wide-rimmed Mason jars or wide-rimmed glasses
    • Fit a layer of cake in the bottom of each jar or glass.
    • Sprinkle the cake with a teaspoon or so of booze.
    • Top with a spoonful or two of fruits.
    • Add a scoop of mascarpone cream.
    • Repeat steps 1 to 4 so that you have two layers of everything. Don’t be shy to press down a little.
    • Top the final cream layer with a pretty berry. Refrigerate until ready to serve.
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Cake Recipes

    • A plate of chocolate financiers ready to be eaten.
      Chocolate Financiers
    • Lemon loaf cake topped with lemon icing and fresh raspberries being sliced to serve it
      Lemon loaf cake
    • Oreo mug cake topped with whipped cream and crushed Oreo cookies.
      OREO mug cake
    • Chocolate birthday cake with cream cheese frosting.
      Chocolate cake with cream cheese frosting (eggless)
    128 shares
    • Facebook21
    • Yummly
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Louisa Rodrigues says

      September 05, 2019 at 7:34 am

      Love, Love, Love!!!!!!!

      Reply
    2. Bruce says

      November 08, 2011 at 9:12 am

      Wow, this trifle looks yummy, thanks for sharing
      Christmas Trifle Recipes

      Reply
    3. Jan says

      June 18, 2011 at 1:07 pm

      Oh my! I've never made a chocolate trifle before. That must be great!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice Lawandi! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Bake With Apples

    • Serving apple and blueberry crumble with scoops of vanilla ice cream on plates.
      Apple and blueberry crumble
    • Puff pastry apple tart cut into squares to serve.
      Puff pastry apple tart
    • Apple tart tatin featuring honeycrisp apples.
      Apple tarte tatin
    • Apple galette being sliced and served
      Easy apple galette
    • Bundt cake coated with shiny salted caramel sauce
      Apple bundt cake with salted caramel glaze
    • Apple crumb coffee cake ready to be served with cups of tea, plates and a serrated knife
      Apple crumble cake

    Bake With Pumpkin

    • Serving pumpkin pie on black plates.
      Pumpkin Pie Without Evaporated Milk
    • Whole wheat pumpkin loaf cake topped with a thick layer of cream cheese frosting on a cutting board.
      Whole Wheat Pumpkin Bread with Cream Cheese Frosting
    • A slice of maple pumpkin bread on a dessert plate.
      Maple pumpkin bread
    • Slices of pumpkin bread served on speckled plates with a cup of tea and green linen
      Perfect pumpkin loaf cake
    • whoopie pie
      Pumpkin spice whoopie pies with brown butter cream cheese frosting
    • A plate with a pumpkin muffin split open and smeared with butter, with a cup of coffee on the side.
      Pumpkin muffins

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!
    This is a picture of Janice Lawandi

    Hi, I'm Janice Lawandi! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Bake With Apples

    • Apple butter pie stencilled with icing sugar.
      Apple butter pie
    • Savoury pork and apple pies with Maple Leaf shredded pork, thyme and apple chunks
      Savoury hand pies with pork and apple
    • sweetango apple pie yogurt parfait with granola
      SweeTango apple pie yogurt parfait
    • spiced apple jam
      Spiced apple jam
    • miniature apple cupcakes with a dollop of cream cheese frosting and topped with graham cracker crumbs
      Apple cupcakes with thick pipeable cream cheese frosting
    • apple stuffed scones
      Apple pie scones

    Bake With Pumpkin

    • vegan pumpkin pie shakes
      Pumpkin spice shake
    • Homemade pumpkin purée strained through a cheesecloth.
      How to make homemade pumpkin purée for baking
    • Sliced pumpkin cranberry bread on cooling rack being served with butter
      The best pumpkin bread with cranberries
    • Little pumpkin tarts
      Mini pumpkin pie tarts without evaporated milk
    • Sliced pumpkin bread on a wood cutting board
      Healthier pumpkin bread (eggless, dairy-free, vegan, less sugar)
    • A pink bowl of toasted pumpkin seeds with a pink spoon for serving
      Toasted pumpkin seeds

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2023 · THE BAKE SCHOOL