Strawberry jelly with fresh local strawberries, a layer of homemade gluten free vanilla sponge, custard (not homemade) whipped clotted cream topped off with more strawberries served in glass storage jars, a handy thing to make them in if you fancy taking them on a picnic!
The weather has been glorious here, I picked up some freshly picked local strawberries at a car boot sale, having too many I thought it was trifle weather. However now a few days later it is back to raining again! Typical Brittish weathr!
It's been a very, very long time since making and photographing a trifle. The last time was when I first started baking and didn't realize how rubbish canned whipped cream was, as in you need to serve it straight away! Also back then I wasn't confident at even baking cake!
1 packet strawberry jelly/jello
Leftover vanilla cake
custard (a tin or homeamde)
double/heavy cream whipped to a stiff peak.
1. Make jelly to packet instructions, putting chopped up strawberries in before putting in the fridge to set in your chosen glass jars, cups, bowls etc.
2. Once jelly is set add a layer of cut up sponge cake, followed by custard, cream and finally some strawberries to serve.
3. Serve or refrigerate for up to three days.