Ingredients
Scale
- 1 pound fresh mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
- 1/4 cup granulated sugar (plus 1 tablespoon for macerating berries)
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 prepared pound cake or angel food cake (about 8 cups, cubed) – store-bought or homemade
- 1/2 cup berry jam or preserves (optional, for extra berry punch)
- Fresh mint leaves for garnish (optional)
If you want to keep it lighter, you can swap heavy cream for coconut cream or use a Greek yogurt layer instead of whipped cream. For a gluten-free version, choose a gluten-free cake or angel food cake. And if you don’t have mixed berries on hand, frozen berries work well too—just thaw and drain before using.
Instructions
- Start by washing your berries well. Slice strawberries if using large berries. In a medium bowl, toss the berries with 1 tablespoon of sugar and let them macerate (rest) for about 15 minutes. This brings out their natural juices and adds extra sweetness.
- While the berries macerate, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This step always reminds me of the afternoons I spent in my grandmother’s kitchen, learning to watch and listen for the perfect moment to stop whipping—too little, and it’s runny; too much, and it turns buttery.
- If you’re using berry jam, warm it slightly in the microwave or on the stove to make it spreadable.
- Cube your pound cake or angel food cake into roughly 1-inch pieces. You want the pieces to soak up some of the berry juices without turning mushy.
- Find a clear glass trifle bowl or individual serving glasses to layer your cake. Start with a layer of cake cubes, then spoon over some of the macerated berries and their juices.
- Next, add a generous layer of whipped cream, followed by a drizzle of warmed berry jam if using. Repeat the layers until you reach the top of your dish, finishing with a fluffy layer of whipped cream and a handful of fresh berries for garnish.
- Cover your trifle with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight if you can. This resting time lets all the flavors meld beautifully—something I always remind myself to do, even on busy nights.
- Before serving, add a few mint leaves or edible flowers for a pretty finishing touch. Then gather your family or friends, grab a spoon, and dive into layers of fruity, creamy bliss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International