Creamy English Berry Trifle
A delightful layered dessert featuring soft cake, luscious cream, and fresh berries that adds elegance to any gathering.
Ingredients
For the Base
- 2 white cake layers (sturdy crumb style) Store-bought pound cake or sponge cake can be used.
- 1/3 cup orange juice To prevent browning of bananas.
- 3 whole bananas (sliced into 1/2-inch rounds) Use fresh bananas.
For the Fruit Layer
- 2.5 pints strawberries (hulled and sliced into 1/4-inch thick pieces)
- 1 pint blueberries
- 1/3 cup sugar For sweetening the fruit.
For the Cream Layer
- 5.1 oz vanilla pudding (instant or cook & serve) Package directions to be followed.
- 3 cups milk
- 1.5 cups heavy whipping cream (chilled) For optimal whipping.
- 1 teaspoon vanilla extract
To Serve
- 1/3 cup almonds (toasted and slivered) Add crunch.
- 12 cherries For decoration.
- 4 fresh mint leaves For garnish.
Instructions
Preparation
- Hull and slice the strawberries. Toss them with sugar in a bowl and let them macerate for 10-15 minutes.
- Slice the bananas and toss them with orange juice to prevent browning.
- Cut the white cake layers into bite-sized cubes.
- Whisk the vanilla pudding with milk according to package directions until thickened.
- In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
- Toast the almonds in a skillet over medium heat until golden.
Layering and Serving
- In a trifle bowl, layer half of the cake cubes, followed by strawberries, blueberries, bananas, and pudding. Repeat with remaining ingredients, finishing with pudding on top.
- Top the trifle with whipped cream, toasted almonds, cherries, and fresh mint. Refrigerate for at least 30 minutes before serving.
Notes
For the perfect finish, gently fold the whipped cream into the pudding. Assemble the trifle close to serving time for the freshest texture.