Description
A delightful layered dessert featuring sponge cake, fresh berries, creamy vanilla pudding, and whipped cream, perfect for summer gatherings.
Ingredients
- 1 (8–10 oz) sponge cake, pound cake, or angel food cake — cubed
- 4 cups mixed fresh berries — strawberries (hulled and sliced), blueberries, raspberries
- 1 (3.4 oz) instant vanilla pudding mix + 2 cups cold milk
- 2 cups heavy whipping cream, plus 2–3 tbsp powdered sugar
- 2–3 tbsp granulated sugar (optional, for macerating berries)
- 2 tbsp fruit syrup, orange juice, or sherry/fruit liqueur (optional, to brush cake)
- Mint leaves or extra berries for garnish
Instructions
- Prepare the pudding: whisk instant pudding with milk per package instructions and set aside to thicken.
- Whip the cream: beat heavy cream with powdered sugar until soft-stiff peaks form.
- Prepare the berries: toss berries with 2–3 tbsp sugar and let sit 10–15 minutes to macerate.
- Cut the cake: tear or cube cake into roughly 1-inch pieces.
- Layer in a bowl: place half the cake pieces as the first layer in a large glass trifle bowl or individual glasses.
- Add berries: spread half the macerated berries over the cake.
- Spoon half the pudding on top and smooth slightly.
- Add cream: dollop or pipe half the whipped cream over the pudding.
- Repeat layers: repeat cake, berries, pudding, and finish with the remaining whipped cream on top.
- Garnish and chill: top with extra berries and mint. Chill for at least 1 hour before serving.
Notes
Best served chilled. Can customize with different cakes or fruits. Make ahead for better flavor melding.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American