Low FODMAP Strawberry & Lemon Curd Trifle

Ingredients

MAKE GLUTEN FREE

Makes 10 servings

SPONGE CAKE

4   egg (medium sized)
1   boiling water
156   super fine granulated sugar
140   corn starch (yes this is the correct amount)*
1   gluten free all purpose flour*
2   baking powder

VANILLA CREAM

3   confectioners sugar (powdered sugar)*
1.5   vanilla extract
400   pure regular fat cream (or swap in lactose free cream or whipped coconut cream)

OTHER INGREDIENTS

300   fresh strawberries
100   store brought meringues (get little ones if you can)
375   homemade lemon curd (1 batch of our lemon curd)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Strawberry & Lemon Curd Trifle

Last updated Dec 23rd, 2021

PREP IN 1 hour
COOKS IN 15 MIN
SERVES 10

BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Christmas, Dessert

Okay my lovelies so I know lots of you have been hanging out for a trifle recipe. Now this recipe is not a traditional trifle recipe - it’s even better! Say hello to my low FODMAP strawberry and lemon curd trifle.

I’m not a fan of super sweet jelly but I have a soft spot for tangy lemon curd, vanilla cream, strawberries and meringue. I’ve combined all of these flavours into one amazing trifle.

FODMAP note: We’ve used a low FODMAP amount of strawberries and cream in this recipe. Make sure you follow the ingredient amounts and divide the recipe into the recommended number of servings.

Dairy free option: Swap the vanilla cream out for whipped coconut cream instead.

Prep in advance: For this recipe you need to make a batch of our low FODMAP lemon curd in advance (this takes about 20 minutes). We also reduced the prep time by using store brought meringues - you could also make these in advance at home.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

SERVES 10

SPONGE CAKE

4   egg (medium sized)
1   boiling water
156   super fine granulated sugar
140   corn starch (yes this is the correct amount)*
1   gluten free all purpose flour*
2   baking powder

VANILLA CREAM

3   confectioners sugar (powdered sugar)*
1.5   vanilla extract
400   pure regular fat cream (or swap in lactose free cream or whipped coconut cream)

OTHER INGREDIENTS

300   fresh strawberries
100   store brought meringues (get little ones if you can)
375   homemade lemon curd (1 batch of our lemon curd)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 352
Fat 24.1g
Saturates 11.5g
Protein 8.2g
Carbs 57.9g
Sugars 43.9g
Fibre 0.9g
Salt 0.1g
Iron 1.2mg
Calcium 108.9mg
Calories 352
Fat 24.1g
Saturates 11.5g
Protein 8.2g
Carbs 57.9g
Sugars 43.9g
Fibre 0.9g
Salt 0.1g
Iron 1.2mg
Calcium 108.9mg
Calories 352
Fat 23.9g
Saturates 11.4g
Protein 7.4g
Carbs 58.3g
Sugars 43.8g
Fibre 0.6g
Salt 0.1g
Iron 1mg
Calcium 106.8mg
    | | |
  1. Make sure you’ve completed the prep in advance - made the lemon curd and brought the meringues if you aren’t making them.
  2. Make the sponge.
  3. Preheat the oven to 180ºC (355ºF) bake function. Grease two 22cm (8.6 inch) cake tins. Separate the egg whites and egg yolks. Whisk the egg yolks.
  4. In a cake mixer or using an egg beater, start whisking the egg whites on low and add the boiling water. Then beat on high until they form stiff peaks (when you lift out the beaters the egg white peak should stick straight up and not be droopy). Next add the sugar a tablespoon at a time, until dissolved (the mixture should be thick and glossy). Then slowly mix through the egg yolks.
  5. Measure out the flour, cornstarch/flour and baking powder. Sieve the flour mixture into a large bowl. Then sieve the flour two more times (you might think this sounds like overkill… but this is how you get a fluffy sponge).
  6. Finally, sieve the flour into the egg mixture and fold through. Divide the mixture into two cake tins.
  7. Place immediately into the oven and bake for 15 to 20 minutes. Check the sponge after 12 minutes and remove once they are a light golden brown and a skewer comes out clean (cook time will depend on your oven). Allow to cool, then cut into bite sized pieces.
  8. Make the vanilla cream. Pour the cream into a bowl and add the icing sugar and vanilla. Whip using a cake mixer or egg beaters until soft peaks form.
  9. Slice the strawberries.
  10. Assemble the trifle. Make 3 layers in the trifle bowl, each consisting of sponge cubes, sliced strawberries, dollops of vanilla cream and lemon curd. The layers don’t need to be perfect! You just want a mishmash of cream, lemon curd, strawberries, and sponge so each mouthful is super delicious. Top with leftover cream and meringues.
  11. Store in the fridge until serving. We served the trifle on the same day we made it, but the leftovers were still amazing the next day. If you choose to serve the trifle the next day then we’d suggest topping it with the meringues just before you serve so these stay crunchy.

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More

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