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Berry Trifle Recipe

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3.9 from 8 reviews

A refreshing and visually stunning Berry Trifle layered with angel food cake, macerated strawberries, blueberries, and fluffy homemade whipped cream. Perfect for gatherings, this no-bake dessert combines sweet and tart flavors with a light, airy texture, chilled to perfection for hours before serving.

Ingredients

Whipped Cream Layer

  • 3 cups whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons pure vanilla extract

Cake Layer

  • 1 angel food cake (or pound cake, 10 to 12 ounces)

Fruit Layer

  • 2 pounds strawberries
  • 1 pint blueberries

Strawberry Sauce

  • 3 tablespoons seedless strawberry jam
  • 1 tablespoon lemon juice
  • 1 tablespoon honey (or sugar)
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Make the Sauce: Whisk together the seedless strawberry jam, lemon juice, honey (or sugar), and pure vanilla extract in a small bowl until smooth. This sauce will help macerate and sweeten the strawberries.
  2. Prepare the Strawberry Layer: Remove the green tops from the strawberries and hull them. Slice the strawberries thinly and place them in a large bowl. Pour the prepared sauce over the strawberries and stir gently to coat. Let this mixture sit and macerate while you prepare the other components.
  3. Make the Whipped Cream Layer: Using a large bowl fitted with a wire whisk attachment, beat the whipping cream on high speed until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to beat on high speed until stiff peaks form. Set aside.
  4. Assemble the Berry Trifle: Cut the angel food cake into ½-inch cubes. In a trifle dish, evenly spread half of the angel food cake cubes at the bottom. Arrange half of the macerated sliced strawberries on top, making sure to place some along the edge for visual appeal if you desire a red, white, and blue presentation. Spread one-third of the whipped cream over the strawberries. Add half of the blueberries over the whipped cream. Repeat with the remaining angel food cake cubes, the remaining strawberries, and another one-third of the whipped cream. Add the remaining blueberries on top followed by the remaining whipped cream as the final layer. Optionally, decorate the top with some fresh strawberries and blueberries for an attractive finish.
  5. Chill and Serve: Cover the trifle and chill in the refrigerator for at least 4 hours or overnight to allow flavors to meld and the dessert to set properly. Serve cold for best texture and taste.

Notes

  • You can substitute pound cake for angel food cake if a denser texture is preferred.
  • For a less sweet option, reduce the powdered sugar in the whipped cream or honey in the strawberry sauce.
  • To make ahead, assemble the trifle up to 24 hours in advance and keep refrigerated.
  • If you want a non-alcoholic berry sauce, ensure the jam contains no added alcohol or spirits.
  • Feel free to include other berries like raspberries or blackberries for more variety.

Find it online: https://marthatasty.com/berry-trifle-recipe/