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!
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 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!
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Strawberry Pancake Trifle with custard and whipped cream cheese is a twist on a traditional trifle. Using pancakes instead!
- 1 batch cooked pancakes cooled
- 2 cups ready made custard
- 1 cup blueberries
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup strawberry jelly (or jam) melted
- 16 oz (500 g) packaged cream cheese, softened
- 3/4 cup sugar
- 1 cup very cold whipping cream (or thickened cream)
- 2 teaspoons pure vanilla extract
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.
Spread the fruit layers all the way to the edge of the trifle bowl so that the colors will be visible when the trifle is assembled.
Assemble the trifle up to 12 hours ahead. Store in the refrigerator covered with plastic wrap.
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