We are making the most of all of our fresh strawberries today by making strawberry trifle. Strawberry trifle takes the best of some classic desserts and mixes them together into something truly delicious. It has custard, a Swiss roll, whipped cream, and strawberries.
1 Strawberry Swiss Roll Cake
2 Cups Fresh Strawberries
¼ Cup Strawberry Syrup
2 Cups Readymade Custard
3 Cups Whipped Cream
Slice strawberry Swiss roll into 1 inch thick slices and set to the side
Thinly Slice strawberries and set to the side.
For the first layer place the slice Swiss roll pieces around the outside of a medium large bowl and softly press down to mold into the bowl. Fill in empty wholes with strawberry along the outside of the cake so the strawberries are pressed between the bowl and the cake.
Brush a thin layer of strawberry syrup onto the cake and line with a thin layer of strawberries.
Fill the center of the first layer half way with custard and half way with whipped cream.
Place a thing layer of cake on top of the whipped cream.
Repeat steps 3 through 6 until you reach the top. When you get to the top of the bowl on top of the cake add some whipped cream using a decorative piping bag and fresh strawberry. Chill in the refrigerator for 3 to 4 hours, serve cold.