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Strawberry jam jar trifles
Makes: 6
Prep time: 50 minsTotal time: 
Recipe photograph by Sam Folan
Strawberry jam jar trifles
Layered with the flavours of summer, these dainty individual puds would be a great option for a special picnic; simply keep sealed in a coolbag until you’re ready to serve. Perfect with a glass of chilled fizz on the side
Makes: 6
Prep time: 50 minsTotal time:
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Nutritional information (per serving)
Calories
357Kcal
Fat
24gr
Saturates
14gr
Carbs
30gr
Sugars
23gr
Fibre
2gr
Protein
6gr
Salt
0.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
For the sponge layers
- flavourless oil, to grease
- 4 large eggs
- 1 tsp vanilla extract
- 100g caster sugar
- 100g self-raising flour
- 2 tbsp lemon juice (use the zest for the cream layers)
- 2 tbsp elderflower cordial
For the strawberries
- 300g strawberries
- 1 tbsp elderflower cordial
- 6 small mint sprigs, optional
For the cream layers
- 150g full-fat soft cheese
- 175ml double cream
- 3 tbsp icing sugar
- zest of 1 lemon, plus extra to decorate
Step by step
Get ahead
Best served within 2 hrs, but you can prepare the trifles up to 8 hrs ahead and chill until ready to serve.
- Preheat the oven to 190°C, fan 170°C, gas 5. You will need 6 small jam jars (ours were 6.5cm diameter x 8.5cm high). Grease and line a 25cm x 37cm Swiss roll tin.
- For the sponge, beat the eggs, vanilla and sugar in a large bowl until the mixture is pale, thick and mousse-like; about 5 minutes with a stand mixer, or up to 10 minutes using a hand-held electric whisk. The beater should leave a trail when it’s lifted out of the mixture.
- Sift in the flour and fold in with a large metal spoon until no flour pockets remain, taking care to knock out as little air as possible. Pour the batter into the prepared tin, easing the mixture into the corners. Bake for 13-15 minutes until golden and springy to the touch.
- Mix together the lemon juice and elderflower cordial. When the sponge is cooked, poke the surface all over with a cocktail stick then spoon or brush the lemon and elderflower syrup over the top. Leave to cool in the tin.
- Chop the strawberries into small pieces, toss with the elderflower cordial and set aside.
- Use a 6cm round cutter (or whatever size suits your jars) to stamp out 12 circles from the cooled sponge.
- In a large bowl, whisk the soft cheese, cream, icing sugar and lemon zest to soft peaks.
- To assemble, ease a layer of sponge into the base of each jar. Top with some strawberries and spoon or pipe in a layer of the cheese mixture. Repeat the sponge and cheese layers and finish with the remaining berries. Screw on the jam jar lid and chill until needed. Decorate with mint and extra lemon zest, if you like.