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This Gluten Free Trifle is the ultimate retro dessert, with layers of sherry-soaked sponge, fruity strawberry jelly and a thick layer of custard topped with whipped cream and sprinkles. You only 6 ingredients and minimal effort to make this easy, nostalgic pudding.
Notes On This Gluten Free Trifle Recipe
- Easy Recipe: This recipe is a classic sherry trifle made gluten free, using a few shortcuts to make life easier! It’s the perfect Christmas dessert recipe everyone will love, and I have some easy shortcuts ideas below to.
- No Missing Out: Ever since M&S stopped selling its beloved gluten free trifle many years ago, so many of you still tell me how much you miss this dessert! I’ve spent ages perfecting my gluten free trifle recipe so YOU don’t have to miss out.
- Easy Variations: Whether you want to swap strawberries for forest fruits, sherry for amaretto or even make a gluten and dairy free trifle, I’ve got lots of tips below.
- Love Trifle? Make sure you try my gluten free Jaffa Cakes Trifle and my gluten free Lemon and Amaretti Trifle recipes next!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this gluten free trifle recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Gluten Free Madeira Cake: I used half of a gluten free Madeira cake I made and froze a few months ahead of time, ready for Christmas! You can also use my gluten free sponge fingers or make half of my gluten free Victoria sandwich sponge instead, as it’s hard to find gluten free trifle sponges for sale!
- Strawberry Jelly: Or Jell-O in the US. I used a block of jelly made up as per the pack instructions – feel free to use a different flavour like raspberry or orange. You can also use a sugar-free jelly if you prefer.
- Sherry: I used a sweet sherry but a dry sherry also works. You can omit this if you don’t like it, or need an alcohol free trifle recipe. Or swap for something like amaretto.
- Strawberries: I used fresh strawberries as I think they look more aesthetic, but you could use frozen. You could also use raspberries, or a mixture of different berries including blueberries, blackcurrants and cherries – you can buy frozen packs of these.
- Custard: Why spend ages faffing over making your own custard when a good ready made custard is just as good? Obviously being from Devon, I use Ambrosia!
- Double Cream: I whip heavy cream up with icing sugar (confectioner’s sugar) to make my own whipped cream. Don’t use single cream as this won’t whip!
- Gluten Free Sprinkles: For topping – just be aware some sprinkles contain wheat starch. You could also top with a crumbled Cadbury’s Flake instead.
At A Glance: How To Make A Trifle Ahead Of Time
A gluten free trifle is actually super easy to make but you do need to account for the time to set the jelly (which I forgot the first time I made this, oops!). I recommend making this gluten free trifle to the following timeline:
- Up To 6 Months Before: You can make the gluten free Madeira cake or sponge fingers at any time and then freeze them ready to use.
- 48 Hours Before: Defrost the cake/sponge fingers at room temperature.
- 24 Hours Before: Soak the sponge fingers, add the first layer of jelly and chill. Add the remaining jelly then leave to set overnight.
- Just Before Serving: Finish the trifle with custard, cream and sprinkles.
How to Make a Gluten Free Trifle
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free sherry trifle recipe is to make.
Time-Saving Shortcuts
This gluten free trifle recipe is about as easy as it gets, but if you want a few shortcuts, here are my simple hacks:
- Sponge: Instead of making your own Madeira Cake, you can cut the time down by using gluten free Madeleines – Mrs Crimbles and Schär both offer these.
- Fruit: If you don’t want to spend time halving the strawberries you can buy a mixture of frozen berries and use this, which works well too!
- Cream: Simply buy a can of whipped cream to top your trifle in a matter of seconds, though I prefer the flavour from whipping up your own, with less ingredients too.
Frequently Asked Questions
Here are some FAQs about this easy gluten free trifle recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
In the UK it’s pretty difficult (and expensive) to buy pre-made gluten free trifle sponges. I found these trifle sponges on Amazon but they’re quite pricey – which is why I recommend using my homemade gluten free Madeira cake cut into fingers, or my gluten free sponge fingers recipe.
Ideally you’ll need to add the jelly to the trifle and then refrigerate for at least 5-6 hours for it to set in time. If you’re short on time you can try adding a little less water to the jelly, and also popping it in the freezer for 20-30 minutes. Just be very careful not to forget it, especially if using a glass trifle bowl!
To make this a gluten and dairy free trifle you’d need to make a few swaps. For starters, ensure you make the sponge dairy free. You’d need to use a vegan custard like Alpro or Ambrosia Plant Based, and then a vegan cream like Elmlea Plant for the topping. I haven’t tried this myself but they seem like good substitutes to use and would work in the same way.
You can’t stop it floating, but you can layer the jelly so that you have the fruit evenly distributed. To get a neat finish, pour in enough of the jelly to reach the bottom of the strawberries then place in the freezer for 30 minutes to set enough to keep the strawberry halves from floating. Then top with the rest of the jelly and fruit before refrigerating overnight to set.
Gluten Free Trifle Recipe
Ingredients
- 135 g block of strawberry jelly
- 300 g gluten free Madeira cake, (or see notes for alternatives)
- 4 tbsp sherry, I used sweet, but you can use dry sherry
- 500 g fresh strawberries, (halved)
- 1000 ml fresh custard
- 300 ml double cream
- 2 tbsp icing sugar
- Gluten Free Sprinkles
Instructions
- Make the jelly as per the pack instructions – this usually involves melting the jelly cubes in boiling water then adding cold water to make around 850ml (1.5 pints) of liquid.
- Cut the gluten free Madeira cake into pieces and press them into the bottom of a trifle dish to cover the bottom in one, even layer. Sprinkle over the sherry.
- Add half the strawberry halves, arranging some of them around the edge with the cut edges against the glass. To get a neat finish, pour in enough of the jelly to reach the bottom of the strawberries then place in the freezer for 30 minutes to set just enough to keep the strawberry halves from floating. (Alternatively refrigerate for 2-3 hours)
- Remove from the freezer, add the rest of the strawberries and carefully pour in the rest of the jelly. Place in the fridge for 5-6 hours (ideally overnight) to set. (If you're not worried about how the trifle looks or are short on time you can just do all the jelly and strawberries in one layer!)
- Once the jelly has completely set, pour the custard over the top in an even layer. Place back in the fridge while you make the whipped cream.
- Add the double cream and icing sugar to a large mixing bowl and beat with a mixer to form stiff peaks. Be careful not to over-whip – the cream needs to hold its own but be spreadable. Spoon or pipe the cream onto the custard and decorate with sprinkles to serve.
Video
Notes
- Sponge alternatives: Gluten Free Madeira cake is my favourite for trifle but you can also use my gluten free sponge fingers, or buy the gluten free Mrs Crimbles Madeleines which work really well in this recipe. They’re a good shortcut!
Nutrition
More Gluten Free Dessert Recipes
If you like this easy gluten free trifle recipe then make sure you check out these other gluten free dessert recipes too…
- Gluten Free Jam Roly Poly
- Gluten Free Tiramisu
- Gluten Free Chocolate Tart
- Gluten Free Sticky Toffee Pudding
- Gluten Free Lemon Cheesecake
- Gluten Free Profiteroles
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Very easy and very impressive. Tastes delicious.