Description
A summer-ready dessert layered with fluffy cake, bright berries, creamy pudding, and whipped cream, perfect for potlucks and gatherings.
Ingredients
- 1 (9-inch) white cake, vanilla sponge, or store-bought pound cake
- 4 cups mixed fresh berries (2 cups strawberries, 1 cup blueberries, 1 cup raspberries)
- 1/2 cup berry jam (strawberry, raspberry, or mixed berry)
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 2 cups heavy cream, cold
- 2–3 tbsp powdered sugar
- Optional: 2–4 tbsp simple syrup or liqueur
- Optional garnishes: extra berries, mint sprigs, lemon zest, shaved white chocolate
Instructions
- Bake or unwrap the cake and let it cool completely.
- Prepare the pudding by whisking instant pudding with milk until thickened (about 2 minutes).
- Whip the cream by beating cold heavy cream with powdered sugar until soft peaks form.
- Cube the cake into 1-inch pieces.
- In a large trifle bowl or individual glasses, place a layer of cake cubes.
- Scatter a layer of mixed berries over the cake.
- Spoon a thin layer of jam over the berries.
- Add a layer of prepared pudding, smoothing it with a spatula.
- Dollop or spread a layer of whipped cream on top.
- Repeat layers until the dish is full, finishing with whipped cream.
- Garnish as desired and chill in the refrigerator for at least 1 hour before serving.
Notes
Can be made up to 24 hours in advance. For best texture, add the final whipped cream layer just before serving.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American