Dessert

Christmas Trifle Recipe

ByElara Stone December 7, 2025December 7, 2025

Introduction

Christmas Trifle is a festive, layered dessert that combines vibrant red gelatin, creamy pudding, fresh berries, and whipped cream. This delightful treat is perfect for holiday gatherings, offering a beautiful presentation and delicious flavors in every spoonful.

The image shows a tall glass trifle bowl with four clear visible layers. The bottom layer is a bright red strawberry jelly with small strawberry pieces inside, smooth and shiny. Above that is a thick, creamy white layer of custard or cream, smooth and evenly spread. The third layer is a slightly textured, deep red strawberry or raspberry compote that looks soft and thick. The top layer is a fluffy, whipped cream spread evenly, piled high with fresh whole raspberries and halved strawberries dusted with powdered sugar, and a small fresh green mint leaf on top. The bowl is placed on a white marbled surface, with scattered strawberries and raspberries around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces red gelatin (strawberry or raspberry flavor)
1 cup boiling water
1 cup cold water
1 large sponge cake, cut into cubes (store-bought or homemade)
½ cup cranberry juice or sweet sherry (for an alcohol version)
6.8 ounces vanilla or white chocolate instant pudding mix (two 3.4-ounce packages)
4 cups cold whole milk
½ cup powdered sugar, divided between pudding and cream layers
2 cups fresh strawberries, washed, hulled, and sliced
2 cups fresh raspberries
16 ounces raspberry jam or preserves
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
A few fresh mint leaves for garnish

Instructions

Step 1: In a medium bowl, dissolve the red gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Set aside to cool slightly.
Step 2: Arrange a layer of sponge cake cubes at the bottom of a large trifle bowl. Drizzle cranberry juice or sherry over the cake to moisten it.
Step 3: Pour the prepared gelatin mixture over the moistened cake layer, spreading it evenly. Refrigerate for 30-45 minutes until the gelatin sets to a soft but not fully firm consistency.
Step 4: Whisk together the instant pudding mix and cold milk in a large bowl until thick and smooth. Stir in ¼ cup of powdered sugar and refrigerate the pudding while the gelatin sets.
Step 5: Once the gelatin is softly set, spoon the pudding evenly over the gelatin layer. Return the trifle to the refrigerator.
Step 6: Microwave the raspberry jam for 30 seconds to 1 minute to soften it without heating it too much. In a medium bowl, combine the softened jam with sliced strawberries and raspberries, mixing gently.
Step 7: Spread the fruit and jam mixture over the pudding layer and refrigerate while preparing the final layer.
Step 8: Whip the heavy cream with the remaining ¼ cup powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the fruit layer.
Step 9: Garnish with fresh strawberries, raspberries, mint leaves, and a light dusting of powdered sugar.
Step 10: Refrigerate the trifle for at least 2-3 hours or overnight to allow the flavors to meld and the gelatin to fully set. Serve chilled.

Tips & Variations

Use sweet sherry instead of cranberry juice for an adult version with a subtle kick.
Substitute fresh mixed berries for strawberries and raspberries for seasonal variety.
For added texture, sprinkle chopped nuts between layers.
Make the trifle a day ahead to let the flavors combine beautifully.

Storage

Store the Christmas trifle covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the gelatin and prevent the cream from softening. When ready to serve again, gently stir before plating or serve as is for an elegant layered presentation.

How to Serve

A round cake with a thick, smooth white whipped cream layer covering the top and sides, creating soft waves and swirls. The cake is topped with a mound of red strawberries cut in halves and whole red raspberries, all dusted lightly with white powdered sugar. Bright green mint leaves sit in the center, adding a fresh contrast to the red berries. The cake is placed on a white marble surface, surrounded by loose strawberries and raspberries, with two white bowls filled with strawberries and raspberries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake instead of sponge cake?

Yes, angel food cake or pound cake works well as a substitute. Just ensure the cake is cut into cubes that will soak up the juices without falling apart.

How do I make the pudding layer thicker?

Whisk the instant pudding mix with less milk to create a thicker consistency, or let it chill longer in the refrigerator before layering it on the trifle.

Elara Stone