Strawberry and Cream Jelly Trifle

Shopping list

• 135 g strawberry jelly cubes — one packet

  Sub
• 300 ml boiling water

  Sub
• 200 ml cold water

  Sub
• 250 g fresh strawberries — hulled and halved

  Sub
• 200 ml double cream

  Sub
• 1 tbsp caster sugar

  Sub
• 0.5 tsp vanilla extract

  Sub

Step by step

1. 1

   Dissolve the jelly cubes in the boiling water in a large jug, stirring until completely dissolved.

2. 2

   Add the cold water and stir well. Leave to cool to room temperature, about 20 minutes.

3. 3

   Arrange the strawberry halves in a large glass serving bowl or individual trifle glasses.

4. 4

   Pour the cooled jelly over the strawberries and refrigerate for at least 4 hours, or until set firm.

5. 5

   Whip the double cream with the caster sugar and vanilla extract until soft peaks form.

6. 6

   Once the jelly is fully set, spoon or pipe the whipped cream on top.

7. 7

   Garnish with a few extra strawberry halves if desired and serve chilled.