Strawberry Eton Mess Trifle

Looking for the perfect summer dessert? This Strawberry Eton Mess Trifle combines all the best parts of a classic trifle and a traditional Eton Mess—layers of crushed meringue, whipped cream, fresh strawberries, syrawberry jam and soft sponge cake. It’s light, sweet, and bursting with seasonal flavour. Whether you’re hosting a garden party or craving something fruity and indulgent, this easy trifle recipe is guaranteed to impress.

Light, fruity, and perfect for - this Strawberry Eton Mess Trifle blends meringue, cream, and berries into an easy show-stopping dessert.

Why You’ll Love This Strawberry Eton Mess Trifle

If you love classic British desserts, this Strawberry Eton Mess Trifle is a must-try. It’s a modern twist on two favourites—Eton Mess and traditional trifle—featuring layers of fluffy whipped cream, crunchy meringue, juicy strawberries, syrawberry jam, and soft sponge cake. This easy trifle recipe is perfect for summer gatherings, BBQs, or afternoon tea. Made with simple ingredients and no baking required, it's a crowd-pleaser that looks as good as it tastes.

Whether you're searching for a no-bake summer dessert, a strawberry trifle recipe, or a quick Eton Mess-inspired treat, this dish ticks all the boxes.

INGREDIENTS

For the custard

• 300ml of double cream

• 75g of caster sugar

• 2x tsp of vanilla extract

• 2x heaped tbsp of corn flour

• 6x egg yolks

For the trifle

• sponge fingers - the amount will depend on the size of your trifle dish (aprox 10-15)

• 500g Fresh strawberries

• 300g of thick cream

• 1x cup of strawberry juice

• 1x cup of crushed mini meringues - plus extra whole ones for decorating

• 1/2 cup of strawberry jam

Begin by making your custard (or you can use store bought)

In a medium saucepan, add the cream and milk, combine together and heat on a medium heat and bring to a just simmer (remove from the heat once it just comes to a simmer).

In a large measuring jug add the egg yolks, sugar, vanilla and corn flour and whisk together until fully combined.

Gradually add the cream and milk mixture to the measuring jug and gradually whisk together until smooth.

Return the mixture back to the saucepan and place on a low heat.

Stir continuously until the custard thickens to your desired thickness.

Remove from the heat and transfer to a glass jug. Cover with clingfilm ensuring it touches the surface of the custard - this stops a film forming on top.

Put into the fridge until needed.

Grab your trifle dish so it's ready to add the sponge fingers.

Add the strawberry juice to a shallow dish and add one sponge finger at a time until soft.

Place in the base of your trifle dish.

Repeat until the base of your trifle dish is covered with a single layer, and part way up the sides (quarter).

Slice a few of your strawberries in half lengthways and arrange them around the edge of your trifle dish.

Dice a 1/4 cup worth of strawberries and layer them over the base of sponge fingers.

Top the strawberries with the jam and smooth. Push the jam to the sides so it spills through some of the gaps of sponge fingers.

Now whisk your cream until smooth peaks form.

Add in 1 cup of diced strawberries and 1 cup of crushed meringue. Carefully fold through with a spatula.

Time to start layering.

Top with your custard and smooth.

Now add the cream layer.

Time to decorate as you wish. I like to add some remaining whole strawberries, some sliced strawberries, crushed meringue and some whole ones - go crazy!

Eat straight away or keep in the fridge until ready to serve.

Enjoy!