Martha Stewart Waffle-and-Strawberry Trifle is an easy make-ahead summer dessert that starts with frozen Belgian waffles instead of cake. Layer them with macerated strawberries, from-scratch vanilla pudding, and billowy whipped cream for a crowd.
This strawberry waffle trifle feeds 10, so it works for summer potlucks, cookouts, and backyard dinner parties alike. Straining the custard through a fine sieve is the one move that keeps every spoonful glossy and lump-free.
Martha Stewart Waffle-and-Strawberry Trifle
Course: DessertCuisine: AmericanDifficulty: EasyCrispy waffle cubes soaking up juicy strawberry syrup between layers of silky egg-yolk custard and stiff-peaked whipped cream that softens as it chills.
Ingredients
Directions
FAQs
Can I use homemade waffles instead of frozen?
Yes. Homemade waffles work well, but toast or lightly bake the pieces first so they hold their shape once the fruit juices soak in. Cut them into the same 1 1/2-inch cubes the recipe calls for.
How far ahead can I make this trifle?
You can assemble the full trifle up to one day before serving. The pudding alone keeps in the refrigerator for up to three days, so making it first and assembling later is also an option.
What can I use instead of heavy cream for the whipped topping?
Coconut cream chilled overnight whips to stiff peaks and works as a dairy-free swap. You can also use a stabilized whipped topping, though the texture will be slightly different from fresh whipped cream.
What is the best way to store leftover trifle?
Press plastic wrap directly against the surface and refrigerate for up to two days. The waffles will soften more over time, which many people actually prefer because the layers meld together.
Why did my custard come out lumpy?
Lumps usually form when the heat is too high or the whisking pauses. Straining through a fine-mesh sieve, as the recipe directs, removes every lump and gives the pudding a perfectly smooth, glossy texture.
