We’ve always loved a decadent and old-fashioned English trifle, layered with soft custard and gently whipped cream, but in a nod to simplicity we’ve updated one of our favourite desserts and made it much, much lighter with vanilla-scented greek yogurt instead. This easy trifle has all kinds of flavour and couldn’t be simpler to put together. We make individual servings in large red-wine glasses because we think that’s festive. Feel free to make one large layered trifle in your favourite large glass bowl or trifle dish.

You’ll need:
1 pound cake (shop bought is perfect)
1 jar Springridge Strawberry Jam
1 ½ cups sliced strawberries
1 ½ cups plain greek yogurt (0%)
1 tsp pure vanilla extract or paste
4 (or more) fresh whole strawberries, for garnish

Slice the pound cake crosswise into ½ inch slices, set aside. In a small bowl, stir vanilla into greek yogurt, set aside.

Start with a layer of pound cake in the bottom of each of four large red wine glasses. You will likely need to cut the slices of pound cake into smaller shapes in order to create this layer – don’t worry, the finished product will look great. Next, add a thin layer (approx 1/8 inch) of Strawberry Jam). Then add a layer of strawberries, and then a layer of vanilla-flavoured yogurt (between ¼ and ½ inch thick). Repeat layers until glasses are full, aiming to finish with the yogurt layer.
Garnish with a whole fresh strawberry and refrigerate until ready to serve!