Berry Trifle

Berries, pound cake and pudding in trifle dish, topped with mint and small purple flowers.

Berry Trifle is an easy to make no-bake dessert filled with layers of angel food or pound cake, pudding and fresh berries.

Course Desserts

Cuisine American

Prep Time 25

Refrigeration 2

Total Time 2 25

Servings people

Calories 342kcal

Author Jessica Robinson

Ingredients

Berry Trifle

1 pound cake or angel food cake (homemade or store-bought) cut into slices
1 quart (16-ounces) fresh strawberries hulled and sliced
1 pint (12-ounces) fresh blueberries
1 pint (12-ounces) fresh blackberries
additional fresh berries (for garnish)
fresh mint leaves (for garnish)

Pastry Cream Filling

1 (3.4-ounce) package Instant vanilla pudding (instant pudding mix)
1 cup whole milk
1 teaspoon almond extract
1 pint heavy whipping cream

Instructions

Pastry Cream Filling

Prepare pastry cream filling by making the pudding and whipped cream in separate bowls and refrigerating for a minimum of 30-minutes.
In a large bowl add the vanilla pudding, milk, and almond extract; blend together with a whisk, beating for 2 minutes. Cover with plastic wrap and refrigerate for a minimum of 30 minutes. (the pudding will set)
In a large mixing bowl, add the heavy cream and use an electric hand mixer to whip to stiff peaks.
Cover the whipped cream and refrigerate until assembling the trifle.
Right prior to assembling the trifle, use a spatula to fold the chilled pudding mixture and whipped cream together.

Berry Trifle

Cut pound cake or angel food cake into small slices or small cubes (about 1-inch).
To assemble the berry trifle; layer small slices of cake in an even layer in the bottom of a trifle dish.
Add about half of the pastry cream filling over the cake.
Layer slices of strawberries around the edge of the trifle dish. Fill the center area with a mixture of berries.
Repeat this process until the trifle dish is full.
Cover and refrigerate until ready to serve. Trifle is best consumed within 1-2 days.
Refrigerate a minimum of 2 hours or overnight.
Add fresh mint leaves and edible flowers for garnish.

Notes

Substitutions/Variations:

You can also substitute lady fingers. Add a few tablespoons of granulated sugar to the strawberries, refrigerate for a few hours and they will create juices.

Use berries you prefer, such as strawberries, blueberries, blackberries or raspberries

Buy extra berries to be certain you have enough.

If your trifle dish is oversized, you can make a double batch of the pudding filling. Or add layers of whipped cream.

A container of Cool Whip can be used instead of homemade whipped cream to fold together with the chilled pudding, if desired.

Trifle dessert can be made at night, covered and refrigerated overnight.

Nutrition