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A delicious Strawberry Pancake Trifle layered with custard and whipped cream cheese for breakfast, brunch or dessert!
A twist on a classic trifle using pancakes in layers instead of the traditional angel food cake, sponge cake or smashed cookies! Fluffy pancakes soak up all of the flavours to create a mouthwatering trifle to serve for breakfast or brunch, or as an incredible dessert. Large enough to feed a crowd, just like our French Toast Casserole OR our Breakfast Egg and Sausage Casserole!
TRIFLE
A traditional Trifle is an elegant, no bake dessert that’s easy to make — and especially good for hiding any cake or cookie disasters in between layers of custard and whipped cream.
Forget baking cakes for this one, however, because we are using pancakes instead! Quick to throw together OR use up any leftover pancakes to make this incredible dessert.
HOW DO I MAKE A TRIFLE?
- Pancakes: Start by preparing your pancakes if you don’t have any leftovers. You can cook up a batch of our best fluffy pancakes OR buttermilk pancakes if you prefer. You can also use a boxed mix like Bisquick if you have any lying around, for store bought pancakes to make your life easier.
- Strawberries: Hull and slice up your strawberries. Toss them in strawberry jelly (or jam for Aussies) and let them absorb the sweet, juicy flavours.
- Whipped cream/cream cheese mixture: Whip your cream cheese first, then add in your heavy or thickened cream.
- Custard: Feel free to make your custard from scratch, or use store bought.
TRIFLE BOWL
Trifle bowls are large elegant bowls with a stand (or foot) similar to a cake stand. You will need a three-quart (litre) capacity bowl to build this trifle in. Try to use a glass bowl if you can as it looks incredible and show cases the layers. Use a glass salad or mixing bowl if you don’t already own a trifle bowl.
Cut 4 or 5 pancakes in semi circles to showcase the pancakes in the bottom layer, then fill in the rest with cubed pancake pieces.
Your trifle will turn into a messy concoction of fruit, cream and custard and pancakes when you go to serve it. Serve in small bowls to ensure all layers are enjoyed in one mouthful.
CAN YOU USE BRANDY IN TRIFLE?
Absolutely! You can sprinkle brandy or sherry on the pancakes, as little or as much as you want. The alcohol turns it into a fancy dessert.
HOW LONG CAN YOU REFRIGERATE A TRIFLE?
Loosely cover leftover trifle with plastic wrap and refrigerate for up to 3 days. Keep in mind that the pancakes will become soggy, soaking up the custard, cream and fruit juices as it’s stored.
Looking for more dessert recipes? Try these!
Strawberry Coconut Cheesecake Salad
3-Ingredient Double Chocolate Mousse (Low Carb) + VIDEO
Mango Coconut Cheesecake Parfaits
Strawberries and Cream Tiramisu Parfait
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Strawberry Pancake Trifle
Ingredients
- 1 batch cooked pancakes cooled
- 2 cups custard ready made
- 1 cup blueberries
Strawberries
- 4 cups fresh strawberries hulled and sliced
- 1/2 cup strawberry jelly melted, or jam
Cream Cheese Filling
- 16 oz cream cheese packaged, softened
- 3/4 cup sugar
- 1 cup whipping cream very cold, or thickened cream
- 2 teaspoons pure vanilla extract
Instructions
- Toss strawberries in a large bowl with melted jelly (jam).
- Dice cooked and cooled pancakes into 4-inch pieces.
- In large bowl, beat together cream cheese and sugar until smooth (use an electric mixer or whisk). Slowly add in whipping (thickened) cream, then vanilla. Beat until light and fluffy.
- Use a 3-quart glass trifle bowl. Layer half of the pancakes in bottom, half of the custard, half of the cream cheese mixture and top with half of the strawberries. Repeat with remaining pancakes, custard, cream cheese mixture and strawberries.
- Mix blueberries into any remaining juices leftover from the strawberries and decorate the rim of the trifle bowl.
- Refrigerate for half an hour if time allows.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did use Christmas eve and Christmas day cooking fir senior citizens. On Christmas eve, I also helped feed one senior lady because she had a handicap and needed assistance with the utinsels.
That’s all. Then I enjoyed some dinner with friends later on.
I am using the strawberry pancake trifle recipe for my daughter’s engagement brunch, in addition to the ham and bean soup. Your recipes grace my dining room table weekly and I love everything you do…-and with that, you’ve added to a merry holiday season for me, and will continue to be a big part of my eating experiences in the new year. Thank you!!!
Love your recipes, I have used some of them to cook Christmas meals for the whole family. Thank you
I want to Thank you and your staff. I’m considered a very good cook coming from New Orleans grew up in California. Had the fortune to live in Italy France and now retired in Germany. So when I say I LOVE YOUR RECIPES!!! I DO. They range from easy to exquisite but always beautifully presented and delicious. Onr SUPER PLUS you arent obsessed with exotic hard to find ingredients.
Thank you
Pam Sosenko p
Ideal for my son.
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