Gingerbread Strawberry Trifles Recipe
Layers of spiced cake, macerated strawberries, and creamy frosting to make a perfect Christmas dessert
Servings: 6 individual trifle cups
Ingredients
Gingerbread Cake
- 150 g (1 cup + 3 tbsp) all-purpose flour
- 125 g (½ cup + 2 tbsp) brown sugar
- 1 tsp cinnamon
- 1 tsp ginger powder
- ¼ tsp nutmeg powder
- 1 tsp baking powder
- ⅛ tsp baking soda
- pinch of salt
- 150 g (⅔ cup) milk
- 55 g (¼ cup) oil
- 1 tsp apple cider vinegar
Gingerbread Frosting
- 115 g cream cheese room temperature
- 115 g whipping cream or soy-based alternative
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ⅛ tsp nutmeg powder
Strawberry Layer
- 150 g (10-12) strawberries, sliced
- 3 tbsp sugar adjust based on freshness of strawberries
Instructions
Gingerbread Cake
- Preheat oven to 180°C (350°F).
- Combine flour, baking powder, baking soda, salt, and set aside.
- Mix milk with vinegar and let sit for 5 minutes.
- Whisk brown sugar with oil, and add your spices.
- Alternate wet and dry ingredients and whisk between each addition: Add in half your milk mixture, whisk, add half the dry ingredients, whisk, remaining milk mixture, whisk, remaining dry ingredients, and a final whisk. Do not overmix, just ensure the ingredients are incorporated slowly.
- Bake in a sheet tray at for 22–25 minutes.
- Let cool completely before cutting into 1 inch cubes.
Gingerbread Frosting
- Whip cream to firm peaks.
- Fold in softened cream cheese, then mix in spices.
- Chill until needed.
Macerated Strawberries
- Toss sliced strawberries with sugar and let sit for 10–15 minutes to release their juices.
Assembly:
- To your trifle cups, add a layer of cake cubes, pressing down slightly to ensure an even layer.
- Spoon in some slices strawberries along with some of their juice.
- Top off with gingerbread frosting and smooth roughly using a spoon.
- Garnish with a cake cube, half a strawberry, and a dusting of gingerbread spices.
Notes
- Store individual components in the fridge for up to 1 week.
- Assembled trifles can be refrigerated for up to 2 days, covered, to allow the layers to meld together.
