This Frozen Strawberry Trifle is more like a strawberry shortcake crossed with an ice cream cake, but even creamier and richer. It’s a decadent, delicious dessert perfect for these hot summer days and can be served right out of the freezer or thawed.
Super Easy Strawberry Trifle For Every Occasion
This strawberry dessert is as beautiful as it is delicious. While it looks like a slice of ice cream cake, it’s so much better. Thanks to the combo of cream, half-and-half, and buttermilk, it’s super rich and creamy.
It can be served in frozen slices or partially thawed and scooped into small mason jars, or parfait glasses, for a pretty presentation. I love sprinkling crumbled ladyfingers and sliced strawberries on top! The ladyfingers will stay a little crunchy so that you have different textures in every delicious bite.
During strawberry season, it’s easy to eat a pound of fresh strawberries in one sitting or make a classic strawberry shortcake, but I like to switch things up a bit. Enter: the frozen strawberry trifle. Not only is it cool and refreshing, but it’s packed with sweet strawberries that balance out the rich dairy.
I used crumbled ladyfinger cookies in this recipe, but you can use any type of cookie, vanilla wafers, or even brownies for the pastry layer of this sweet treat.
The great thing about this recipe is that it’s super convenient to make ahead of time. Once assembled, just pop it in the freezer until it’s time to serve. I love serving it alongside extra ripe strawberries.
What Is a Trifle?
A traditional trifle is a layered dessert typically served in a clear glass dish so you can admire the beautiful layers of ladyfingers, fruit, and cream. This recipe riffs on the traditional by making layers, freezing them, and then mixing them. It’s a little unorthodox but oh-so-delicious. Serve it in parfait dishes or a pretty glass to admire the different components.
Why This Is Your New Favorite Dessert
- Super Creamy – Instead of pudding, this trifle has a heavenly ice cream-like base that pairs beautifully with the sweetness of the strawberries.
- Simple Ingredients – Juicy strawberries, cookies, dairy, and a freezer. Who knew that’s all you needed to make a showstopping dessert?
- No Oven Needed – Instead of bake time, this has chill time! That means no need to turn on the oven on a hot summer day and you won’t need an ice cream maker.
Ingredients You’ll Need
Strawberries – You’ll need one pound for the recipe, but I always like to have more for serving.
Dairy – This recipe calls for heavy cream, half-and-half, and whole buttermilk.
Lady Fingers – These crispy cookies are perfect for adding texture to the frozen trifle.
How To Make Frozen Strawberry Trifle
Step One: Make Strawberry Jam
Cut the strawberries and place them in a medium saucepan with a little sugar. Cook over medium heat until the mixture starts to thicken, stirring occasionally. It should be the consistency of jam. Let it cool.
Step Two: Whip Cream
Whip the cream with sugar and salt using a stand or hand mixer until stiff peaks form. Slowly whisk in half-and-half and buttermilk, then add the crumbled lady fingers.
Step Three: Assemble Trifle
Line two 9 x 5 x 3-inch loaf pans with plastic wrap. Divide the cream mixture evenly between the two pans. Spoon the jam mixture over the top; don’t stir. Cover with plastic wrap and freeze for 1 hour.
Remove from the freezer, use a large spoon to break up the frozen cream on top, and fold the ingredients together. Smooth the top with an offset spatula and return to the freezer for at least an hour or more until completely frozen.
Step Four: Flip and Serve
Turn it upside down onto a serving platter and cut it into slices. Or, you can also leave it at room temperature until it softens and use an ice cream scoop to scoop out individual servings.
Strawberry Trifle Recipe Notes
- Taste test as you go! Some strawberries are sweeter than others.
- Freeze until firm throughout. Even though it can be frozen or thawed, you want to ensure it sets completely before serving.
- Line your pans with plastic wrap or parchment paper for easy removal.
How To Store Strawberry Trifle
In The Freezer: Wrap tightly and store in the freezer. It will last a month or 2 before ice crystals form.
Don’t Forget!
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Ingredients
- 1 pound strawberries chopped
- ⅔ cup sugar divided
- 2 cups heavy cream
- ¼ teaspoon salt
- 1 cup half-and-half
- 1 cup whole buttermilk
- 12 crisp ladyfinger cookies
Instructions
- Cut the strawberries and place them in a medium saucepan with ⅓ cups of sugar and two tablespoons of water. Cook over medium heat until the mixture starts to thicken, stirring occasionally. It should be the consistency of jam. Let cool.
- Whip the cream with the remaining 1/3 cup sugar and salt using a stand or hand mixer until stiff peaks form. Slowly whisk in half-and-half and buttermilk, then add the crumbled lady fingers.
- Line two 9 x 5 x 3-inch loaf pans with plastic wrap. Divide the cream mixture evenly between the two pans. Spoon the jam mixture over the top; don’t stir. Cover with plastic wrap and freeze for 1 hour.
- Remove from the freezer, use a large spoon to break up the frozen cream on top, and fold the ingredients together. Smooth the top with an offset spatula and return to the freezer for at least an hour or more until it is completely frozen.
- Turn it upside down onto a serving platter and cut it into slices. You can also leave it at room temperature for about an hour and use an ice cream scoop to scoop out individual servings.
Notes
- Make sure you line the loaf pan with plastic wrap or parchment paper if you intend to slice it.
- You can substitute any type of hard cookie for the lady fingers.
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I am hoping to make this tomorrow for guests but wonder about the sugar amount. It says 2/3 Cups sugar, divided but I only see 1/3 cup is mixed with the strawberries in the instructions. When do you use the rest?
Thanks for pointing that out. It is added with the whipped cream. I have corrected the recipe card.