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Summer Berry Trifle

Summer berry trifle with pound cake vanilla pudding and fresh whipped cream
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This stunning no-bake dessert layers juicy macerated berries, soft cake cubes, and creamy vanilla pudding whip. It’s an easy, make-ahead showstopper perfect for summer entertaining, requiring just simple ingredients and a glass bowl.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 1 pint fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 (10-12 ounce) prepared pound cake or angel food cake, cut into 1-inch cubes
  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold whole milk

Instructions

  1. Macerate the berries: In a large bowl, combine strawberries, blueberries, granulated sugar, and lemon juice. Toss gently and let sit for 15-20 minutes to create a syrup.
  2. Prepare the pudding cream: In a bowl, whisk pudding mix with cold milk for 2 minutes. Let set for 5 minutes. In a separate chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  3. Fold about one-third of the whipped cream into the set pudding until smooth and combined.
  4. Assemble the trifle: In a large trifle bowl, create a layer with half the cake cubes. Top with half the macerated berries and their juices.
  5. Spread half the pudding cream mixture evenly over the berries.
  6. Repeat layers with remaining cake, remaining berries, and finally top with the remaining plain whipped cream.
  7. Cover and refrigerate for at least 4 hours, or overnight. Garnish with extra berries before serving.

Notes

For best results, ensure cream and milk are cold. Do not skip macerating the berries or the chilling time. The trifle can be made up to 24 hours in advance. For a lighter option, swap half the heavy cream for Greek yogurt.

Nutrition

Find it online: https://www.homestyletable.com/summer-berry-trifle/