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If you’ve got leftover cake lying around—whether it’s a sponge, butter cake, or even a slightly dry chocolate cake—don’t let it go to waste. Turn it into a showstopper trifle with layers of cake crumbs, creamy custard, and a tangy-sweet strawberry sauce.
This recipe is perfect for when you want to serve a quick yet impressive dessert for family, friends, or even at small gatherings. The beauty of a trifle is in its flexibility: you can mix and match flavors, add whipped cream, or even fold in some fresh fruits for extra freshness.
The strawberry sauce, made with fresh or frozen strawberries, adds a vibrant, tangy punch that balances the richness of the custard and the sweetness of the cake. Every spoonful offers a contrast of textures—soft cake, silky custard, and fruity sauce—making it a complete indulgence.
Best of all, it’s a brilliant zero-waste hack. Leftover cake gets a second life, turning into a stunning layered dessert that looks intentional, not accidental.
Prepare the custard
Mix custard powder with 2–3 tbsp of cold milk to form a smooth slurry.
Heat the rest of the milk with sugar. Once warm, stir in the slurry and cook on low heat until thickened. Set aside to cool.
Make the strawberry sauce
In a saucepan, combine strawberries, sugar, and lemon juice.
Cook on medium heat for 5–6 minutes until the strawberries break down and form a glossy sauce. Cool before layering.
Assemble the trifle
In serving glasses or a trifle bowl, start with a layer of crumbled cake.
Add a layer of custard, followed by a spoonful of strawberry sauce.
Repeat layers until the glass is full.
Garnish & serve
Top with whipped cream and fresh strawberry slices.
Chill for 30 minutes before serving for best taste.
Use any type of leftover cake—plain vanilla, chocolate, or fruit cake.
If the cake is too dry, drizzle with a little milk or fruit juice before layering.
For a richer version, swap custard with pastry cream or vanilla pudding.
You can prep this a day in advance—just keep it refrigerated and assemble close to serving.
For kids, add colorful sprinkles on top for extra fun.
Yes, you can replace custard with whipped cream or even a mix of both.
Absolutely. It stays good for 3–4 days in the fridge in an airtight container.
Yes! Mango, pineapple, or mixed berries also work beautifully in trifles.
Definitely. Serve it in individual dessert cups for an elegant touch.
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