
These charming individual trifles feature layers of buttery madeira sponge, elderflower-macerated strawberries, and a silky custard-flavored buttercream. Perfect for picnics or garden parties, they are as portable as they are delicious.
In a stand mixer or using an electric whisk, beat the softened butter, icing sugar, custard powder, and vanilla extract together. Add 1 tablespoon of milk and continue whisking until the frosting is smooth and creamy; add a second tablespoon of milk if the consistency is too stiff to pipe.
Transfer the custard buttercream to a piping bag fitted with a large star-shaped nozzle and set aside.
Select three of the best-looking strawberries and halve them for the final garnish (or keep six small ones whole). Hull and chop the remaining strawberries into small pieces, then toss them in a bowl with the elderflower cordial to macerate.
Cut the madeira sponge into roughly 2cm cubes. Place a layer of sponge pieces at the bottom of each 400ml jam jar.
Top the sponge with a generous spoonful of the chopped strawberries, ensuring you include the flavorful juices. Pipe a decorative swirl of the custard icing on top.
Repeat the layers once more, finishing each jar with a final swirl of icing and a reserved strawberry half. These can be served immediately or kept chilled for up to 24 hours.
For a boozy adult version, lightly soak the madeira sponge cubes in a splash of sherry or extra elderflower liqueur before layering. If you don't have jam jars, these look equally beautiful in small glass tumblers or wine glasses.




