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!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10 +
- 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!
If you'd like to also add a layer of vanilla pudding to your trifle, you can! Either make a box mix or use my homemade vanilla pudding recipe. I typically layer the pudding just above the bottom layer of berries.
Calories: 399kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 279mg | Potassium: 247mg | Fiber: 3g | Sugar: 26g | Vitamin A: 930IU | Vitamin C: 36.7mg | Calcium: 98mg | Iron: 0.6mg