Ingredients
Pound cake or sponge cake, 1 pound (store-bought or homemade)
Mixed fresh berries, 4 cups (strawberries, raspberries, blueberries, blackberries, or seasonal fruits like peaches/cherries)
Vanilla custard, 2 cups (prepared and fully cooled)
Heavy whipping cream, 1 cup (cold)
Powdered sugar, 2 tablespoons
Vanilla extract, 1 teaspoon
Fresh mint sprigs, for garnish (optional)
Instructions
Grease and chill a trifle bowl (about 8-cup capacity) for at least 30 minutes.
Tear 1/3 of the chilled cake into small pieces for the top layer.
In a large bowl, combine cold whipping cream, powdered sugar, and vanilla extract. Whisk until stiff peaks form.
In the prepared bowl, press a layer of sponge cake into the bottom.
Spread a quarter of the cooled custard over the cake.
Add a layer of fresh berries (about 1 cup) and a dollop of whipped cream (1/4 of the total).
Repeat layers: cake → custard → berries → cream, finishing with whipped cream on top.
Gently press reserved cake pieces over the top layer.
Garnish with mint sprigs and refrigerate for at least 1 hour before serving.
Notes
Use 1-day-old cake for better absorption
Substitute ladyfingers or angel food cake
Chilling helps set the layers
Store in the refrigerator for up to 24 hours
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg