Make up the jelly according to the packet instructions and divide it up between six 300ml/1/2 pint dessert glasses. Add 1 tablespoon of jelly beans and 1 roughly chopped strawberry to each and leave to set.
Once the jelly has set, spoon 3-4 tablespoons of the custard into each glass. Level the top of the custard with the back of the spoon. Whip the cream to soft peaks and divide between the glasses.
Before serving, top the trifles with the coloured sweets.