Strawberry Spring Trifle with Nutworks Sprinkles

Strawberry Spring Trifle

Clear blue skies, cool ocean water and gardens coming alive everywhere. Spring in Qld is one of my favourite times of year.
It also happens to be when beautiful local strawberries are in abundance, one of my absolute favourite of fruits.

As an local and healthy food blogger and as an ambassador for the new Nutworks Gourmet Sprinkles range found in Woolworths I couldn't wait to create a recipe that tasted and looked like Spring.
This trifle is just bursting with strawberry flavour and creamy Maleny Dairies real cream. The Nutworks Sprinkles add such an amazing crunch and hit of flavour tie-ing it all together so well.


  • You will need a trifle jar.
  • 2 x container's of Maleny Dairies real cream. (Or equivalent if you cannot get this cream where
  • you are - its just my favourite! You can also use coconut cream for a paleo/vegan version)
  • 1 x 250 gm punnet strawberries, washed, stems removed, cut in halves and frozen.
  • 1 x 250 gm punnet strawberries, washed stems removed and kept fresh.
  • 1 x packet Nutworks Gourmet Sprinkles - Raspberry Crumble Boost.
  • 2 teaspoons organic vanilla paste/drops
  • 1 teaspoon coconut sugar (opitonal)
  • Shredded coconut
  • Edible flowers and extra strawberries (whole) to serve
  • Blitz together half and half cream and frozen strawberries. I used one container Maleny Dairies Cream and the equivalent in Strawberries. It should be lovely and thick and tangy and a nice pink colour. Set aside in the fridge.
  • Whip the second container if cream with the vanilla and optional coconut sugar.
  • In your trifle bowl spread a layer of the whipped cream, top with sliced strawberries, then a layer of sprinkles, then a layer of the strawberry cream, then a layer of coconut then strawberries and then back to the cream and continue until the bowl is almost full.
  • On the very top spoon a layer of whipped cream and form a peak in the centre.
  • Cover with sliced strawberries and coconut and then generously cover in the sprinkles and top with 2 - 3 fresh whole strawberries.
  • Chill for at least 30 minutes and serve!

Recipe & Photography by Rebecca Mugridge

This is a sponsoerd blog post as an ambassador for Nutworks and their new gourmet Sprinkles Range.
Find out all about this exciting new range of healthy flavourings HERE

Top Tips for Cooking with White Wine

White Wines for Cooking
When gathering together ingredients, spices, and sauces to cook most people tend to think of wine, but seldom which type of wine is the best to use. Red or white, dry or fruity, there are a number of different types of wines you can choose from, each of which will go best with a particular type of dish. If you’re looking to cook with a dry white wine and are wondering what types of dishes and varietals will work best, here are some options for you to choose from.

Dry, Crisp White Wine

By far the most versatile white wine and the easiest to cook with is a dry and crisp one, such as Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay. Each one of these wines brings its own unique set of flavours to the table. Pinot Grigio tends to be quite neutral (not too sweet, rich, or acidic), making it the best to keep in the kitchen for general use. Sauvignon Blanc has the highest level of acidity which works especially well with richer seafoods, such as scallops. Chardonnay is by far the richest of the three, and is best used with white meats and cream sauces.

White Sherry

Another good option for cooking wine is white Sherry, which is an extremely versatile tipple in the kitchen, whether you’re deglazing, adding depth to a sauce, or simply looking for something to serve alongside an appetizer like oysters, clams, or mussels white sherry is good choice.

Sparkling Wine and Champagne
White wine is well known for making a perfect mignonette to serve with your oysters, but it can also be used in a pinch as a replacement for white wine, especially for use in beurre blanc.

Alcohol Content

An important thing to keep in mind when choosing any of your cooking wines is the alcohol content, which you want to keep low to moderate—look for wines with 10 to 13 percent alcohol content. The problem with picking wines with a high alcohol content is that the goal of cooking with wine is to allow it to reduce and add a tenderizing brightness to your dish. Whatever you’re making for your next meal, consider adding a bit of flavour with a dash of white wine.

Images by existangst and stefano lubiana wines used under Creative Commons License.

Check out my wine risotto recipe here >>>

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