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Berries
- 1 pound fresh strawberries, hulled and sliced Use ripe, fresh berries for the best flavor.
- 1 pound fresh blueberries Use ripe, fresh berries for the best flavor.
- 1 pound fresh raspberries Use ripe, fresh berries for the best flavor.
Cake and Cream
- 1 pound store-bought pound cake or sponge cake, cut into cubes You can prepare the cake ahead of time.
2 cups heavy cream You can prepare the whipped cream ahead of time. - 1/2
cup powdered sugar Adjust sweetness to taste. - 1 teaspoon vanilla extract
to taste Fresh mint leaves for garnish (optional)
Method
Preparation
- In a large bowl, mix the sliced strawberries, blueberries, and raspberries. Set aside.
- In another bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined.
Assembly
- In a large glass trifle dish or bowl, start with a layer of cake cubes at the bottom.
- Add a layer of mixed berries on top of the cake.
- Spoon a layer of whipped cream over the berries.
- Repeat the layers, ending with whipped cream on top. Decorate with remaining berries and mint leaves if desired.
Chilling
- Chill the trifle in the refrigerator for at least an hour before serving to let the flavors meld.
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Serving: 1
Notes
For optimal texture and flavor, it's best enjoyed fresh on the same day it's made. If you have leftovers, cover with plastic wrap or an airtight container and keep in the refrigerator for up to 2 days.
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