Strawberry Milkshake Trifles
By Jessie
Updated on July 7, 2025
These Strawberry Milkshake Trifles layer soft-as-a-cloud angel cupcakes with creamy strawberry milkshake yoghurt and fresh strawberries! This recipe makes 6 individual trifles, making it the perfect dessert to enjoy with friends and family at summer parties, BBQs, and sunny garden get-togethers. They’re easy to make, fun to eat and look super cute with the mini straw decoration. Enjoy!
This recipe is created in partnership with Nesquik. I only recommend products and ingredients that I personally love, use and trust!
Your Ingredients List
Here’s everything you’ll need to whip up a batch of these sweet, summery strawberry milkshake trifles:
For the angel food cucpakes:
- Egg whites: The key ingredient to angel cake’s dreamy, cloud-like texture. When whipped, the egg white forms the base of the sponge and gives it lift without needing any fat or raising agents.
- Cream of tartar: A tiny bit of this acidic powder helps stabilise the whipped egg whites, so they hold their shape better.
- Vanilla extract: Adds that soft, sweet vanilla flavour running through the sponge. I always go for a good-quality one so the flavour shines through.
- Caster sugar: Whisked into the egg whites to sweeten the sponge and help it whip up into stiff, glossy peaks.
- Plain flour, icing sugar and cornflour: These three dry ingredients are sifted together to make a super-fine, light mix. The cornflour keeps things soft and tender, while the plain flour and icing sugar give the sponge structure.
Strawberry yoghurt layer:
- Greek yoghurt: I use 0% Fage for its lovely velvety, thick texture.
- Nesquik Strawberry Milkshake Powder: Yes, the one from your childhood! The powder is mixed with yoghurt for a sweet strawberry milkshake flavour. A little goes a long way and brings a fun retro flavour and soft pink colour to these trifles.
- Semi-skimmed milk: Just a splash to loosen the yoghurt slightly, making it perfectly smooth and spoonable. It helps the Nesquik dissolve too.
For the strawberry layer:
- Fresh strawberries: Juicy, sweet and full of fresh berry flavour. Slice most of them for layering and save a few whole ones to go on top!
Why You’ll Love This Recipe
- FLAVOUR: These strawberry milkshake trifles are sweet, fruity and full of nostalgia. Vanilla sponge, creamy strawberry yoghurt, and juicy fresh strawberries. It’s like a strawberry milkshake in pudding form.
- TEXTURE: Light and airy angel food cake, smooth and creamy yoghurt, and bursts of freshness from the strawberries, every spoonful has a mix of textures.
- EASE: Perfect for beginners or anyone wanting an impressive-looking summer dessert without the faff.
- SERVES: The recipe makes 6 individual trifle pots.
How To Make Strawberry Milkshake Trifles
These fun little trifles come together in three simple parts – think of them as a build-your-own strawberry milkshake dessert:
Step 1: Make the angel food cupcakes
These light, fluffy cupcakes are the base of our strawberry milkshake trifles. You’ll start by whipping up egg whites until they’re light and foamy, then slowly whisk in caster sugar until the mixture forms soft, glossy peaks. Finally, you’ll gently fold in a fine mix of flour, icing sugar and cornflour to give the cupcakes structure. They’re baked at 160°C for about 18 minutes.
A few little tips here:
- Be gentle when folding in the dry ingredients. It’s what keeps the sponge light and stops the cupcakes from deflating.
- Fill each cupcake case right to the top. These cupcakes will only rise a little so it’s best to overfill.
- Bake low and slow. Angel food cake is delicate, and a lower temperature helps it bake evenly without browning too fast.
- Don’t worry if they shrink. It’s normal! Angel food cupcakes will always pull back a little, but they’ll still be soft and bouncy inside, ready to soak up that dreamy strawberry yoghurt.
Step 2: Mix the strawberry milkshake yoghurt
Stirring a few spoonfuls of Nesquik Strawberry Milkshake into yoghurt is such an easy way to add a nostalgic burst of sweet, creamy milkshake flavour – like a childhood treat in pudding form. Plus it gives the yoghurt a lovely soft pink colour too.
I like to use Fage 0% Greek yoghurt because it’s naturally thick and holds its shape well in the trifle layers. It also has a subtle tang that balances the sweetness without overpowering. We also add a splash of semi-skimmed milk to loosen the yoghurt slightly and give it a smoother texture. Once it’s all mixed together, you’ll have a creamy, pastel-pink yoghurt that tastes exactly like strawberry milkshake – ready to layer into the trifle pots!
Step 3: Slice the strawberries
Before you start assembling the trifles, set aside six of your juiciest strawberries – we’ll use them for the decoration later. The rest can be trimmed and thinly sliced. When picking your strawberries, try to choose ones that are a similar height to your cupcakes. This makes it much easier to tuck the slices neatly around the sponge in the jars, so you get that lovely layered look peeking through the sides.
Assemble the Strawberry Milkshake Trifles
Now for the fun part, layering everything up! You’ll need 6 dessert pots or jars (the ones I used hold 200ml), a spoon, and a bit of patience not to eat it all before you’re done.
- Start by adding a spoonful of strawberry yoghurt to the bottom of each jar – just enough to cover the base and help the sponge stick in place. Unwrap the angel food cupcake and carefully place one inside each jar. Tuck some strawberry slices around the outside of the sponge so they sit neatly against the glass.
- Now it’s time to layer – spoon in the yoghurt, add some strawberry slices, and repeat. Keep going until the jars are full, finishing with a smooth layer of yoghurt on top.
- To finish, add a whole strawberry on top and push a mini paper straw into the top for that classic milkshake look. Serve straightaway or chill until needed, they’ll keep well in the fridge for a day or two.
Recipe F&Q’s
Whip the egg whites and sugar until they form very stiff peaks. Gently fold in your dry ingredients, taking care not to overmix. Fill the cases right to the top so the cupcakes puff up.
Angel food cupcakes do not contain butter or oil. Instead, they rely solely on whipped egg whites for their rise. As the cupcakes cool, the air inside the sponge contracts a bit, causing them to shrink a little.
I would recommend using Fage 0% Greek Yoghurt because of its texture. It’s naturally very thick and will create lovely layers in your trifle pots.
Absolutely! Just layer everything in a large trifle dish instead of individual pots.
They are best eaten on the day, but they can be stored in the fridge for 1-2 days.
Strawberry Milkshake Trifles
Equipment
Ingredients
For the angel food cupcakes:
- 35 grams (2.5 level tbsps) Icing sugar
- 30 grams (2.5 level tbsps) Plain flour
- 1 teaspoon Cornflour
- 3 large Eggs whites only
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
- 40 grams (2.5 level tbsps) Caster sugar
For the strawberry yoghurt layer:
- 300 grams Fage 0% Greek Yoghurt
- 2 tablespoons Nesquik Strawberry
- 25 millilitre Semi-skimmed milk
For the strawberry layer:
- 250 grams Fresh strawberries
Instructions
Start by making the angel food cupcakes:
- Preheat the oven to 160°C fan (180°C conventional / 350°F). Line a cupcake tin with 6 paper cases.
- Sift the flour, icing sugar and cornflour together in a bowl three times over to ensure a superfine texture.35 grams (2.5 level tbsps) Icing sugar, 30 grams (2.5 level tbsps) Plain flour, 1 teaspoon Cornflour
- In a separate bowl, add the egg whites, cream of tartar and vanilla. Mix on medium speed until the mixture becomes white and foamy (about 2-3 minutes).3 large Eggs, 1 teaspoon Vanilla extract, 0.5 teaspoon Cream of tartar
- Gradually add the caster sugar one tablespoon at a time, beating well after each addition. Turn the mixer up and whisk until the mixture thickens up and resembles soft fluffy clouds. If you lift your mixer up the peaks should stand tall on the whisks with no curl. This will usually take around 5 minutes.40 grams (2.5 level tbsps) Caster sugar
- Fold the dry ingredients into the whipped egg whites in three stages. Use a rubber spatula and fold gently in a figure-of-eight motion to keep the mixture light and airy.
- Spoon the mixture into cupcake cases, filling them right to the top.
- Bake at 160°C for 16-18 minutes, or until the tops are golden and spring back when touched. Remove and leave to cool in the tin for 10 minutes, then transfer to a wire rack. The cupcakes will shrink as they cool down.
Prep the strawberries and strawberry yoghurt:
- Wash the strawberries and pat dry. Set 6 whole strawberries aside for the decoration. Trim and slice the rest into thin layers.250 grams Fresh strawberries
- Mix the Nesquik milkshake powder, yoghurt and milk together until smooth and creamy.300 grams Fage 0% Greek Yoghurt, 2 tablespoons Nesquik Strawberry, 25 millilitre Semi-skimmed milk
Assemble the trifles:
- Spoon a little yoghurt into the base of 6 200ml dessert pots. Unwrap the cupcakes and carefully place in the middle. Arrange 4-5 strawberry slices upright around the outside.
- Add a layer of strawberries then a layer of yoghurt. Repeat the layering until your trifle pots are full.
- Finish by placing a whole strawberry on top and a mini paper straw for a milkshake look!
- The trifles are ready to serve straightaway, or pop in the fridge until needed.
