Trifle Recipe – This easy trifle includes layers of cake, fresh berries, and whipped cream. Take a shortcut with store bought pound cake or angel food cake – or make your own. You’ll love this simple and beautiful red, white, and blue dessert!
Today I’m bringing you an easy, beautiful, and delicious recipe. Extra points that it’s red, white, and blue, which makes it perfect for your 4th of July celebration. Berries and whipped cream are the most delicious way to consume patriotic colors (I’ll skip the artificial food coloring). It’s no coincidence that Independence Day falls during peak berry season, right? 😉
This easy trifle includes layers of cake, fresh berries, and whipped cream. Take a shortcut with store bought pound cake or angel food cake, or make your own. You'll love this simple and beautiful red, white, and blue dessert!
- 2 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 8 - 10 cups cubed pound cake or angel food cake see note
- 16 ounces strawberries sliced
- 6 ounces raspberries
- 6 ounces blackberries
- 6 ounces blueberries
- 1/2 cup raspberry or strawberry jam heated just enough to make it pourable (not hot)
How To Make
- With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar, vanilla and almond extract until soft peaks form.
- In a large trifle dish (or individual glasses), layer the cake, whipped cream, berries, and jam. You can layer it anyway you like. I did the following (from the bottom up): half the cake, one third of the berries, half the whipped cream, all the jam, remaining cake cubes, one third of the berries, remaining whipped cream, and remaining berries.
I prefer pound cake for this recipe because its sturdiness holds up well with the fruit and whipped cream. If you'd like a lighter option you can use angel food cake.
I used THIS recipe for pound cake (I swapped out the shortening for butter), and it was fabulous!