Summer Berry Trifle Recipe

top layer of the berry trifle with cream and raspberries & blueberries on top.

5 from 2 votes

This light and refreshing Berry Trifle makes a spectacular dessert when you need to serve a lot of people...or just keep the party going. It’s also a great way to use up summer’s luscious berries for a light and refreshing sweet treat!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: berry trifle

Servings:

Calories: 426kcal

Author: Mary Woita

Equipment

Measuring Spoons
Measuring cups
8 inch Cake Pans
Trifle Bowl
Cooling Rack
Sharp Knife
Large Bowl
Hand Mixer
Spatula
Cutting Board

Ingredients

1 vanilla cake mix makes 2 8-inch cakes
3.4 ounce vanilla pudding mix instant
2 cups whole milk
8 ounce whipped cream such as Truwhip or homemade whipped cream
2 ½ cups strawberries chopped
1 ½ cups blueberries

Toppings (optional):

strawberries
blueberries
raspberries

Instructions

Prepare two 8-inch round cakes per the instructions on the box and allow them to cool completely. This can be done in advance. If your cakes have a rounded top, you can flip them to cut them level, but it is not necessary. Set aside.
In a large bowl add instant pudding mix and milk and beat until it starts to thicken with a hand electric mixer.
Fold in half of the whipped cream to the pudding mixture and set aside.
Trim edges of the cake off to fit into your dish if necessary. And begin layering the trifle dish.
Add one of the cakes to the trifle dish (if needed cut the edge of your cake off to fit into your dish).
Next, add half of the pudding & whipping mixture and layer smoothly. Then add the chopped strawberries.
Add the second cake on top of the strawberries. Then spread the remaining pudding mixture.
Layer the fresh blueberries on top of this whipped pudding mixture.
Next, top with the remaining whipped cream that was set aside.
Add any additional topping items, such as fresh fruit, as desired.

Nutrition