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Large trifle dish with layers of berries, cake and whipped cream.

Berry 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!
Course Dessert
Cuisine Dessert
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10 +
Calories 399kcal


  • 2 ½ cups cold heavy cream
  • ½ cup powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ¼ 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
  • ½ 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, this will take several minutes. Keep the whipped cream refrigerated while you assemble the other components of the recipe.
  • 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): whipped cream, cake, berries, whipped cream, cake, jam, whipped cream, berries.



*Makes sure the cream is really cold (straight from the fridge).
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.
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