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Strawberry Milkshake Trifles

These Strawberry Milkshake Trifles layer soft-as-a-cloud angel cake with creamy strawberry milkshake yoghurt and fresh strawberries! This recipe makes 6 individual trifles, making this 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!
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Prep: 45 minutes
Cook: 18 minutes
Total: 1 hour 3 minutes
Servings: 6

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
Metric - US Customary

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.

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