Description
A stunning, no-bake layered trifle featuring cubes of pound or angel food cake, fresh mixed berries, and homemade whipped cream. This make-ahead dessert is perfect for parties and requires minimal effort for maximum visual impact.
Ingredients
Scale
- 1 store-bought loaf (12–16 oz) pound cake or angel food cake, cut into 1-inch cubes
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries, rinsed and patted dry
- 1 pint raspberries, rinsed and patted dry (optional)
- 2 cups (480ml) heavy whipping cream, very cold
- ½ cup (60g) confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 small bunch mint leaves, for garnish
- Extra berries for top garnish
Instructions
- Cut the store-bought cake into uniform 1-inch cubes and set aside on a plate.
- Wash and dry the strawberries, blueberries, and raspberries thoroughly with paper towels to prevent watery trifle. Hull and slice strawberries; keep blueberries and raspberries whole.
- In a large mixing bowl, combine the cold heavy whipping cream, confectioners’ sugar, and vanilla extract. Whip using an electric mixer on medium-high speed until stiff peaks form.
- Arrange a layer of cake cubes at the bottom of a large glass trifle bowl.
- Spread half of the whipped cream over the cake layer, then scatter a mix of strawberries, blueberries, and raspberries on top.
- Repeat the layering process (cake, cream, fruit) 3-4 times, ensuring the final layer is cream.
- Smooth the top layer of cream and arrange reserved whole berries and mint leaves on top for garnish.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and cake to soften.
- Serve with a large spoon or ice cream scoop to maintain layers.
Notes
Keep all ingredients cold, especially the cream, to ensure it whips properly. Dry berries thoroughly to prevent the trifle from becoming watery. For best texture, let the trifle chill for at least 4 hours. Do not freeze, as the cream and fruit texture will suffer. Can be made gluten-free by using GF cake and dairy-free by using coconut cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop or slice
- Calories: 350
- Sugar: 30
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: trifle, berry trifle, no bake dessert, easy dessert, party dessert, layered dessert, whipped cream, pound cake, angel food cake, make ahead dessert