Strawberry Lamington Trifle

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Raspberry jelly layered with pink custard, pieces of pink lamington, whipped cream and freshly chopped strawberries. A beautiful and fun dessert to serve over the summer, perfect for Christmas celebrations.

A completed Strawberry Lamington Triffle in a glass triffle dish showing the different strawberry layers.

I love how this Strawberry Lamington Trifle turned out. I've wanted to make this for a while, but given 2023 was the year of all things #barbie and #pink, I figured there's no time like the present. And just in time for Christmas!

Not only does this layered trifle taste absolutely divine, but it's also so beautiful to look at. A celebration of summer fruit and flavours in the prettiest of colours. If you prefer chocolate, you might want to check out my ever-popular Chocolate Brownie Trifle.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Strawberry Lamington Trifle

Ingredient notes:

The ingredients to make Strawerry Lamington Triffle on a grey bench top.

Jelly: I used raspberry pink jelly because that's what my supermarket had in stock! You could also use red coloured jelly or any fun colour if you want to make it more colourful.
Custard: I used store bought vanilla custard for this recipe. I mixed it with half a cup of liquid jelly mixture to make it pink.
Lamingtons: The lamingtons I bought were in a mixed packet of raspberry and chocolate. I reserved the chocolate ones and used them for a shared lunch at school! But feel free to use a combination of both in the trifle if you like.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Jelly: In a large glass jug, combine the boiling water and both packets of jelly crystals. Stir until completely dissolved. Reserve ½ a cup of the jelly mixture and set aside to cool. Pour the remaining jelly mixture into the base of a trifle dish. Place in the fridge for a few hours until set.

Strawberry jelly set in a glass triffle dish on a grey bench top.

A glass bowl with custard - strawberry jelly is being poured over the top.

Custard: In a separate bowl, combine the vanilla custard and cooled ½ cup of jelly mix. Mix until smooth and the custard has turned pink. Store in the fridge until ready to assemble.

A glass bowl with custard and strawberry jelly being mixed through.

Strawberry lamingtons on a wooden chopping board. Slices lamingtons in a plastic container to the side.

Chop the mini lamingtons into quarters, whip the cream and slice the strawberries, removing the stalks as you go.

Sliced strawberries on a wooden chopping board.

All of the sliced, whipped and set components to make Strawberry Lamingon Triffle on a grey bench top.

Assemble: Once the jelly has set, pour the pink custard on top, spreading it out to the edges. Arrange the chopped lamingtons on top of the custard layer.

A half assembled strawbeery triffle. The jelly is on the bottom layer followed by strawberry custard and the sliced laningtons have been placed on top.

A close up shot of Strawbeery Lamington Triffle showing the different layers - strawberrry jelly, strawberry custard, sliced strawberry lamingtons, whipped cream and then topped with fresh sliced strawberries.

Top with whipped cream and finally strawberries. Chill in the fridge until ready to serve.

A blonde woman smiling, standing in a kitchen holding a pink lamington trifle.

Recipe FAQs:

Do I have to make the custard pink?

Not at all! This is a fun little step to make the custard match the jelly, lamingtons and strawberries. But you can for sure leave it yellow if you want to make life easier. Instead of removing the ½ cup of jelly mixture, just leave it in the trifle bowl to set with the rest of the jelly.

How far in advance can the trifle be prepared?

I recommend making this trifle the day before you want to serve it. Any shorter and it might not firm up in time, any longer and it could go soggy. The jelly and custard could both be made two days ahead of time if you want to get ahead, then assembled with the other ingredients the night before serving.

Storage:

Leftover Strawberry Lamington Trifle can be store in an airtight container in the fridge for a day or two. Just be mindful the textures will change over time.

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Strawberry Lamington Trifle

Yield: serves 12

Prep Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

A gorgeous trifle made from layers of pink jelly, pink custard, chopped lamingtons, freshly whipped cream and strawberries.

Ingredients

1L boiling water
2 x 85g box pink jelly crystals
1kg vanilla custard
12 mini pink lamingtons
300ml cream
250g punnet strawberries

Instructions

Jelly: In a large glass jug, combine the boiling water and both packets of jelly crystals. Stir until completely dissolved. Reserve ½ a cup of the jelly mixture and set aside to cool. Pour the remaining jelly mixture into the base of a trifle dish. Place in the fridge for a few hours until set.
Custard: In a separate bowl, combine the vanilla custard and cooled ½ cup of jelly mix. Mix until smooth and the custard has turned pink. Store in the fridge until ready to assemble.
Chop the mini lamingtons into quarters, whip the cream and slice the strawberries removing the stalks as you go.
Assemble: Once the jelly has set, pour the pink custard on top, spreading it out to the edges. Arrange the chopped lamingtons on top of the custard layer. Top with whipped cream and finally strawberries. Chill in the fridge until ready to serve.

Notes

The lamingtons I bought were in a mixed packet of raspberry and chocolate. I reserved the chocolate ones and used them for a shared lunch at school! But feel free to use a combination of both in the trifle if you like.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 32mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 1g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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