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!
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