Beks Strawberry Spring Trifle

This trifle is just bursting with strawberry flavour and creamy Maleny Dairies real cream. Nutworks Sprinkles add such an amazing crunch and hit of flavour tie-ing it all together so well.

  • PREP TIME 15mins
  • COOK TIME 30mins


You will need a trifle jar.
2 x container's of Maleny Dairies real cream. (Or equivalent if you cannot get this cream where you are - its just my favourite! You can also use coconut cream for a paleo/vegan version)
1 x 250 gm punnet strawberries, washed, stems removed, cut in halves and frozen.
1 x 250 gm punnet strawberries, washed stems removed and kept fresh.
1 x packet Nutworks Gourmet Sprinkles - Raspberry Crumble Boost.
2 teaspoons organic vanilla paste/drops
1 teaspoon coconut sugar (opitonal)
Shredded coconut
Edible flowers and extra strawberries (whole) to serve


1. Blitz together half and half cream and frozen strawberries. I used one container Maleny Dairies Cream and the equivalent in Strawberries. It should be lovely and thick and tangy and a nice pink colour. Set aside in the fridge.

2. Whip the second container if cream with the vanilla and optional coconut sugar.

3. In your trifle bowl spread a layer of the whipped cream, top with sliced strawberries, then a layer of sprinkles, then a layer of the strawberry cream, then a layer of coconut then strawberries and then back to the cream and continue until the bowl is almost full.

4. On the very top spoon a layer of whipped cream and form a peak in the centre.

5. Cover with sliced strawberries and coconut and then generously cover in the sprinkles and top with 2 - 3 fresh whole strawberries.

6. Chill for at least 30 minutes and serve!