Monday, September 1, 2014

Fresh Berry Trifle

Okay, so I actually won a dessert contest with this Fresh Berry Trifle.  I'm serious, friends.  And I don't ever win anything.  Ever.  This dessert is the BEST.  It's light and refreshing.  And somehow it always makes my day.  I make this at least once a year, if not more. Now is the perfect time to enjoy this trifle with all it's whippy-cream goodness while the berries are still fresh and plentiful.

My Sweet Tween requested this for her birthday cake this year (she's now Sweet Teen because she turned 13 yrs old -- yikes!).  

My guess is that you will want to keep this recipe forever and not keeping coming back to my blog to find it.  You'll find this recipe in our newest e-book download!  

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So here's how you make it:

Vanilla pudding, freshly whipped cream (and go with the real stuff, if you can, from the actual cow--not Cool Whip), your favorite fresh berries.  We often use raspberries and blackberries as well.  If you don't have fresh berries, I have used frozen before and it's still pretty good.  Just make sure you thaw, drain, and pat them dry.

You also need CAKE.  This is Angel Food Cake.  I've also used regular yellow or white cake.  Even pound cake would be yummy.  Cut the cake into nice little cubes.

 If you have a trifle dish it will make it look so beautiful!  Start layering with pudding first.  Then add cake cubes.  You want the cake to soak a little in the pudding.  Add berries and whip cream.  To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating with strawberries, cake, blueberries, etc.

 End with a nice layer of whip cream and a design on top.

Voila'!  Looks too pretty to eat!  Let it sit in the fridge for at least 2 hours.

 When the time is right, dig in!  Enjoy the plops of trifle goodness on your plate.

Fresh Berry Trifle

4 cups vanilla pudding (instant works fine)
3-4 cups whipped cream (fresh is best!)
2-3 cups of cake cubes (about a 9x13 size cake)
1 cup blueberries or raspberries or blackberries
2 cups strawberries (sliced)
Optional: you can add more berries if you like--the more the better!

Wash and pat the berries dry.  Let them air dry while you prep the rest.  Cut your cake into cubes, whip your cream, and make your pudding.  Then start layering in a medium size bowl or trifle dish.  Start with the pudding, then add cake cubes so they can soak in the pudding.  Add the fruit and whip cream.  To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating with strawberries, cake, blueberries, etc.  Continue layering until all the ingredients are gone, finishing with whip cream on top.  Refrigerate for at least 2 hours.  Enjoy!

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  1. This looks so amazing! My kind of dessert. Pinned for later!

  2. I COMPLETELY want to make this. It looks so good!!!

    1. I hope you give it a try. It's such a satisfying dessert without being too heavy.

  3. Can you make this the night before or would it get soggy?

    1. We often make this in advance. I have made it the night before many times when I am going to use it for a lunch or something. It does get a little bit soft but we like the pudding and cream to soak into the cake. Makes it yummy. But I wouldn't go past 24 hours. If you are making it for an evening meal, I would do it the morning of. Also, make sure your fruit is very dry.

  4. Can you make your own cake then cub it up? or do you recommend buying angel cake?

    1. Yes! Making your own cake is a great idea and that is how I do it. But it's okay to use a store bought one if you want. I love homemade!


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