Berry Trifle Recipe

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This berry trifle recipe is a light and easy dessert. Layers of angel food cake, fresh berries tossed in a delicious sauce, and homemade whipped cream come together in this stunning, make-ahead dessert perfect for summer gatherings and holidays.

Prep Time30

Chilling4

Total Time4 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $15

Equipment

Ingredients

3 cups whipping cream
¾ cup powdered sugar
1 ½ teaspoons pure vanilla extract
1 angel food cake (or pound cake, 10 to 12 ounces)
2 pounds strawberries
1 pint blueberries

Sauce

3 Tablespoons seedless strawberry jam
1 Tablespoon lemon juice
1 Tablespoon honey (or sugar)
¼ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Make the Sauce

Make the sauce by whisking the ingredients together in a small bowl.

Prepare the Strawberry Layer

Hull the strawberries (cut the green tops off).
Cut them into thin slices.
Put the strawberries in a large bowl.
Add the sauce and stir to combine.
Let sit while you prepare the rest of the trifle.

Make the Whipped Cream Layer

Beat whipping cream in a large bowl fitted with the wire whisk attachment on high speed until it begins to thicken.
Add powdered sugar and vanilla and beat on high speed until thick peaks form. Set aside.

Assemble the Berry Trifle

Cut the angel food cake into ½” cubes.
Evenly arrange half of the angel food cake cubes into the bottom of a trifle dish.
Then, arrange half of the sliced strawberries on top. If you’re going for a red, white and blue look make sure to arrange them on the edge of the dish first so they are visible.
Spread ⅓ of the whipped cream on top of the strawberries.
Add ½ of the blueberries on top of the whipped cream.
Then, add the second half and remaining angel food cake cubes over the blueberries.
Arrange the rest of the strawberries over the angel food layer.
Add another ⅓ of the whipping cream on top of the strawberries.
Then, add the remaining blueberries on top of the whipped cream.
Finally, spread the whipped cream over the blueberries.
If desired, decorate the top with some fresh strawberries and blueberries.

Chill and Serve

Chill for at least 4 hours in the refrigerator, or overnight.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Whipping cream/powdered sugar. I prefer to make homemade whipped cream for this recipe. It takes less than 5 minutes and tastes so much better than store bought. You can sub cool whip if you prefer to make this even easier.
Angel food cake. Homemade angel food cake or store bought both work well. Or, use your favorite cake, pound cake, chocolate cake, yellow cake, etc. Strawberries and blueberries. You can use any berries or fruit you prefer. Suggestions include blackberries, raspberries and bananas!
Seedless strawberry jam. use your favorite seedless jam, raspberry is also amazing.
Lemon juice. in a pinch, lime juice or orange juice work well.
Trifle dish. I know this isn't exactly an "ingredient" but I've had this trifle dish for years and use it to make this recipe, dirt cake, etc. You can also find a similar trifle dish on Amazon.

Store

Leftovers in the refrigerator and cover the top of the trifle dish with plastic wrap or foil. You can also transfer the contents of the trifle dish to an airtight container to store it in the fridge. I don't recommend freezing this recipe, as freezing changes the texture of the berries.

Nutrition