Description
A showstopping, make-ahead dessert blending fresh fruit with silky custard and tender cake, perfect for gatherings.
Ingredients
- 1 pound (about 450 g) fresh strawberries, hulled and quartered
- 2 cups (about 250 g) fresh blueberries
- 3 tbsp granulated sugar, divided
- 1 tbsp fresh lemon juice
- 1 (10–12 oz / 280–340 g) store-bought pound cake or angel food cake
- 3 cups (720 ml) vanilla custard or pudding
- 2 cups (480 ml) heavy cream, chilled
- 2–3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- Optional: 2–3 tbsp orange liqueur or simple syrup for soaking cake
- Optional garnish: toasted sliced almonds, lemon zest, mint leaves, extra whole berries
Instructions
- Prep the fruit. Rinse berries and drain. Toss strawberries with sugar and lemon juice. Let sit to macerate.
- Slice the cake into 1-inch cubes.
- Make or chill the custard/pudding until cold.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the trifle: Layer cake cubes, macerated strawberries, blueberries, custard, and whipped cream.
- Chill for at least 2 hours, preferably 4, to let flavors meld.
- Serve in bowls, enjoying the layers of cake, fruit, and custard.
Notes
For best results, use fresh fruit and consider stabilizing the whipped cream if preparing in advance.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American