Summer fête sweets

Create an irresistible display of cakes and biscuits using our recipes, including vegan and gluten-free treats that everyone can enjoy

- CASSIE BEST

Jam jar trifles

If you're not much of a baker or just short on time, this recipe could save the day. It's essentially an assembly of shop-bought ingredients, but you can make the sponge yourself if you like. Cut an extra corner and buy ready-made icing - either way, the results look pretty and taste great.

MAKES 6

PREP 30 mins

NO COOK EASY V

1 tbsp custard powder

500g icing sugar

250g butter, softened

1 tsp vanilla extract

1-2 tbsp milk

500g strawberries

2 tbsp elderflower cordial

300g shop-bought Madeira sponge You’ll also need

6 x 400ml jam jars

1 Beat the custard powder, icing sugar, butter, vanilla, and 1 tbsp milk together in a stand mixer until smooth and creamy, or do this in a large bowl using an electric whisk. Add a little more milk to loosen, if needed. Transfer the icing to a piping bag fitted with a large star-shaped nozzle and set aside.

2 Choose three of the best-looking strawberries, then halve and set aside for decorating later (or you can use six whole strawberries). Halve, hull, and chop the rest of the berries, then mix with the cordial.

3 Cut the Madeira sponge into roughly 2cm cubes. Arrange a layer of sponge pieces in the bottom of each jam jar, then top with a generous spoonful of the chopped strawberries, including any juice. Pipe a swirl of the custard icing on top, then repeat the layers again, finishing each jar with a strawberry half. Will keep chilled for up to a day.