Description
This stunning trifle showcases layers of chocolate cake, strawberry mousse, and vanilla cream — all crowned with silky rosettes of whipped frosting. It’s as gorgeous as it is delicious, perfect for romantic occasions, spring gatherings, or any dessert table that deserves a showstopper centerpiece.
Ingredients
Scale
- 1 cup (130 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream
- ½ cup (120 g) strawberry purée (fresh or frozen, blended smooth)
- 2 tbsp powdered sugar
- 1 tsp strawberry extract (optional)
- A few drops pink food coloring (optional)
- 1 ½ cups (360 ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- ½ cup (120 g) mascarpone or cream cheese (optional for stability)
- 2 cups whipped cream frosting (or vanilla buttercream)
- Pink and white food coloring for the gradient effect
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mix well, then alternate adding dry ingredients and milk.
- Pour into the pan and bake 20–25 minutes, or until a toothpick comes out clean. Cool completely and cut into cubes or thin slices for layering.
- Whip heavy cream and powdered sugar to soft peaks. Fold in strawberry purée, extract, and food coloring until smooth and fluffy. Chill for 30 minutes.
- Beat cream, powdered sugar, and vanilla to soft peaks. If desired, add mascarpone for a thicker, cheesecake-like texture.
- In a large trifle dish or glass bowl, layer chocolate cake pieces on the bottom. Spread a layer of strawberry mousse evenly over it. Add another layer of cake and then vanilla cream. Repeat if your dish is tall enough for more layers. Chill for 2–3 hours to allow flavors to meld.
- Divide frosting into three bowls — white, pale pink, and deeper pink. Fit piping bags with large star tips (1M). Pipe rosettes on top in alternating colors for a soft ombré effect. Chill for 30 minutes before serving.
Notes
- Ensure the cake is completely cooled before cutting to prevent it from crumbling.
- For a more intense strawberry flavor, use fresh strawberries instead of purée.
- Mascarpone can be omitted for a lighter vanilla cream layer.
- Chilling the trifle allows the flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg