Berries and Cream Trifle – 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! VIDEO below!
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? 😉
I’m keeping things super simple with this trifle – cake, berries, whipped cream, and jam. That’s it. The cake is moist and buttery, the berries are fresh and juicy, and the whipped cream is fluffy and decadent. It’s the perfect combo of flavors and textures.
You can use store bought pound cake or angel food cake, or you can make your own. If you do choose to make your own, I highly recommend this recipe. If you’d like, you can make the cake days in advance and store it tightly covered in the freezer. Defrost it in the fridge before cutting it into cubes. Once you layer the cake with the berries and whipped cream no one will know the cake wasn’t freshly baked. It’ll be our little secret.
You can make this trifle in a large trifle dish or you can make individual portions in glasses or mason jars. You can also cut this recipe in half if you’re serving a smaller group.
Whether your celebrating Independence Day or just looking for a fabulous summer dessert, this trifle is sure to be a hit.
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Note: This recipe originally appeared in 2015. Photos have been updated but the recipe remains the same.
Berries and Cream Trifle
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)
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!