Phil Vickery makes strawberry trifle with almonds

This is a really quick trifle – a real British pudding with English Strawberries and a softly set creamy vanilla filling, with Swiss roll and topped with toasted flaked almonds.

Serves 6
Preparation time: 20 minutes


  • 500g punnet strawberries
  • 200g (7oz) raspberry Swiss roll
  • 3tbsp amaretto or sherry (or orange juice)
  • 300g tub light cream cheese
  • 8tbsp Carnation Condensed Milk
  • 2-3tsp vanilla extract
  • 200ml tub half fat creme fraiche
  • 20g (¾oz) toasted flaked almonds


  1. Wash the strawberries. Place half the strawberries onto a board and roughly chop with a knife, then tip into a small bowl and crush with a fork until very juicy. Add the remaining strawberries to the bowl.
  2. Slice the cake and cut each slice in half. Divide the cake between 6 serving glasses. Drizzle half a tablespoon of amaretto over each and top with the strawberries. Beat the cream cheese with the condensed milk and vanilla. Cover the strawberries with the creamy mixture.
  3. Top each trifle with a good dollop of creme fraiche. Sprinkle with the toasted almonds and chill until ready to serve.

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