No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Waffle-and-Strawberry Trifle

Here, save time with frozen waffles, but make your own creamy pudding. The rich flavor and silky texture are worth the extra effort.

  • prep: 45 mins
    total time: 45 mins
  • servings: 10
Photography: Johnny Miller




  • 1/3 cup plus 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 pounds strawberries, hulled and cut into 1/4-inch slices
  • 8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces

Cook's Note

Shopping Tip
Any type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture.


  1. Step 1

    Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).

  2. Step 2

    Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.

  3. Step 3

    In a large bowl or trifle dish, layer 1/2 the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Everyday Food, May 2012



Reviews (1)

  • Asmatic 21 May, 2013

    Will Eggo waffles work?