Easy Strawberry Trifle Recipe

Being the terrible baker that I am, I’m such a big fan of easy and no-bake desserts like the Mango Float and Oreo Supreme recipes that I shared with you previously. You might notice too that these three recipes are a little similar in ingredients and in the procedure. No fuss, no worries, I just dump all the ingredients in a container, leave it in the freezer then take it out when it’s ready.

Makes me feel like a domestic goddess.

Last week I was gifted with Cebu’s Peanut Browas (Cebu’s version of Lady Fingers) from Lola Pureza Inc. and thought why not use them in a dessert? Thus this post.

I could have munched on these babies the day I got them but I held myself back because I wanted to share this with you all even if it’s not a “legit” trifle recipe.

I looked for trifle recipes online and boy do they require lots of ingredients! So what does a third world blogging mama do? I used ingredients that were readily available to me and the only thing I bought from the supermarket was the strawberry pie filling.

For my version of strawberry trifle, all you will need are Peanut Browas (Lady Fingers), strawberry pie filling, all-purpose cream and condensed milk. Yep. Me and my condensed milk, are inseparable.

All you have to do is to mix your cream and condensed milk then just layer your ingredients up in a dish and freeze for 2-4 hours before serving.

Presenting my Strawberry Trifle using Cebu’s Peanut Browas! So easy huh? Perfect for last minute dessert or even to impress friends On Facebook. Because I ain’t sharing.

I thought it was just lovely and the nutty flavor of the browas gave the trifle a nice twist.

There’s just something special about a strawberry trifle. It’s not just dessert—it’s a showstopper. Imagine soft layers of cake, creamy goodness, and bursts of fresh strawberries all stacked together.

It’s a classic English treat that has evolved over the years, starting as a simple mix of fruit and cream (called a “fool”) and growing into the layered beauty we know today. This version? It’s got a fun twist—Cebu’s Peanut Browas and strawberry pie filling. Easy to make, unique, and absolutely delicious.

Strawberry Trifle Using Cebu’s Peanut Browas

• Prep Time: 15 minutes active prep + 2-4 hours chilling.
• Servings: Makes 6 hearty portions (double it for a crowd).
• Skill Level: Beginner-friendly.
• Tools You’ll Need:
• A glass bowl or dish (to show off those layers).
• Mixing bowls for the cream.
• A spatula for spreading.

What You’ll Need

Ingredients:

• 4 packs (250 ml each) all-purpose cream: The base of that creamy layer. Chill it first for best results.
• 1 cup condensed milk: Sweetens everything up.
• 3 boxes (150 grams each) Cebu’s Peanut Browas: Adds crunch and nuttiness. No Browas? Use graham crackers or ladyfingers instead.
• 5 oz strawberry pie filling: Sweet and tangy strawberry goodness. Fresh strawberries work too—just macerate them with sugar for extra flavor.

Ingredient Tips:

• Chilled cream whips up thicker and smoother.
• Peanut Browas are crumbly but sturdy—perfect for layering without turning soggy.
• Strawberries: If using fresh ones, let them sit with sugar for 30 minutes to draw out the juices.

Let’s Build This Trifle!

Picture us in the kitchen together, chatting as we assemble this beauty step by step.

1. Make the Cream Mixture:
   In a bowl, whisk the chilled cream and condensed milk until smooth. Not too sweet? Adjust the condensed milk to taste.
2. Start Layering:
   Crush some Peanut Browas and spread them evenly at the bottom of your dish. This is your crunchy base.
3. Add Cream:
   Spoon on a layer of cream mixture until it covers the biscuits nicely.
4. Strawberry Time:
   Add a layer of strawberry pie filling on top of the cream. Spread it evenly so every bite gets that fruity punch.
5. Repeat:
   Keep layering—Browas, cream, strawberries—until you reach the top of your dish.
6. Finish Strong:
   End with a smooth layer of cream on top. Want to get fancy? Drizzle some strawberry filling in a swirl or sprinkle crushed biscuits for flair.
7. Chill Out:
   Cover with plastic wrap and pop it in the freezer for 2-4 hours to let those flavors meld together.
8. Serve It Up:
   Let it sit at room temp for about 10 minutes before serving. Scoop into bowls or slice if firm enough.

Make It Your Own

This recipe is super flexible! Here are some ideas:

• Vegan Option: Use plant-based cream and coconut condensed milk.
• Seasonal Swap: Try mangoes or peaches instead of strawberries in summer.
• Grown-Up Twist: Soak the biscuits in sherry or Prosecco for an adult-friendly treat.
• Everyday Version: No Peanut Browas? Use graham crackers or vanilla wafers instead.

Serving & Storing Tips

• Serve in individual glasses for a fancy touch at parties.
• Garnish with fresh strawberries or mint leaves for extra color.
• Store leftovers in an airtight container in the fridge for up to 2 days (though biscuits might soften more).
• If freezing, don’t go beyond 24 hours to keep textures fresh.

This Strawberry Trifle isn’t just dessert—it’s an experience! Creamy layers, crunchy bites, and fruity bursts make every spoonful unforgettable. Whether you’re new to trifles or an old pro, this recipe will quickly become a favorite in your kitchen lineup. Ready to dig in? Grab your spoon and enjoy!

So what do you think?

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