This Very Berry Trifle layers fluffy angel food cake, fresh berries, and vanilla-orange whipped cream. It’s as stunning as it is refreshing and delicious! It is the ultimate make-ahead treat, ideal for summer gatherings, holidays, or any time you crave a sweet, fruity indulgence! If you love the combination of cake, cream, and fresh berries, you will also enjoy my Strawberry Shortcake Trifle! It has all the classic flavors of strawberry shortcake, layered into a beautiful and irresistible dessert.
Ingredients & Substitutions
- Berries: Strawberries, blueberries, and raspberries are great in this Very Berry Trifle because they are sweet, juicy, and hold their shape well. They also add a mix of colors (it makes me smile😀) and flavors—some sweet, some a little tart—for the perfect bite! You could also try blackberries, chopped cherries, or even sliced peaches for a different twist. Just make sure the fruit isn’t too soft or too juicy, so your trifle stays light and fluffy!
- Confectioners’ Sugar: The confectioners’ sugar (also known as powdered sugar) is used in both parts of the trifle. It sweetens the berries and helps release their juices, making them extra flavorful. It also helps make the whipped cream smooth and creamy, giving the trifle the perfect sweetness and texture! Granulated sugar could be used in a pinch, but it is not the best for the whipped cream–it can make it pretty grainy.
- Whipped Cream: The orange-flavored whipped cream is what (I think) sets this trifle apart from others! It is light, fluffy, and smooth, with a hint of orange flavor from the orange extract. Made with heavy whipping cream (also called heavy cream), confectioners’ sugar, and vanilla, it adds a sweet and creamy layer with a refreshing citrus twist.
- Sour Cream: Sour cream is folded into the whipped cream mixture. It adds a little tanginess, which balances out the sweetness. It also makes the whipped cream a bit thicker and creamier, giving the trifle a rich texture without being too heavy. If you don’t have sour cream, plain Greek yogurt would work, too.
- Angel Food Cake: I cut up most of an angel food cake to get 6 cups of cubes; feel free to enjoy the extra piece for yourself or use it to make your layers a little thicker! If you don’t have angel food cake, you can substitute it with pound cake, sponge cake, or even ladyfingers for a different texture.
Can I Use Frozen Berries Instead of Fresh Berries?
For the best results, fresh berries are ideal. If you have to use frozen berries, let them thaw and drain them as well as possible. Otherwise, they will release too much liquid, making the trifle soggy and affecting the texture.
Can I Make This Berry Trifle Ahead Of Time?
Absolutely! In fact, this dessert is best after it has been chilled for a few hours, so it is the perfect make-ahead dessert. Or, you can get the whipped cream mixture made in advance, too. Simply prepare it, then store it in an airtight container in the refrigerator for up to 24 hours. Just give it a quick stir before using, as it may firm up slightly while chilling. This can help save time when you’re ready to assemble the trifle!
How To Serve and Display Your Very Berry Trifle
There are a few ways to serve and show off this colorful berry trifle. Here are three of my favorite ways to serve a trifle:
- Serve in a Trifle Dish–To show off the beautiful layers, serve your very berry trifle in a clear, deep trifle dish. When it’s time to share, scoop out portions into dessert bowls or glasses, making sure to get all the layers.
- Individual Mason Jars or Glasses–Instead of using one big trifle dish, you can serve the trifle in mason jars, glass bowls, or glasses for individual servings.
- Let Guests Assemble Themselves–For a fun twist, set up a “build-your-own” dessert station. Lay out all the layers and let your guests assemble their own trifle!
How To Store A Very Berry Trifle
If possible, enjoy the berry trifle the day it is made. (That shouldn’t be too hard once you taste it!) Or, if you have leftovers, cover the trifle and store it in the refrigerator for up to 2-3 days.
Easy Very Berry Trifle
Ingredients
- 3 cups (432 g) fresh strawberries, sliced
- 3 cups (444 g) fresh blueberries
- 2 cups (246 g) fresh raspberries
- 1 cup (125 g) confectioners’ sugar, divided
- 4 teaspoons vanilla extract, divided
- 1 teaspoon orange extract
- 2 ¼ cups (535.5 g) heavy whipping cream
- ⅓ cup (77 g) sour cream
- 6 cups angel food cake, cut into bite-sized cubes
Instructions
- In a large bowl, combine strawberries, blueberries, raspberries, ½ cup confectioners' sugar, and 3 teaspoons vanilla. Toss until evenly coated. Set aside.
- To a second large bowl, add orange extract, the remaining 1 teaspoon vanilla, heavy cream, and the remaining ½ cup confectioners' sugar. Using a hand mixer, beat until soft peaks form (the whipped cream should hold its shape briefly before sinking back in).
- Gently fold the sour cream into the whipped cream mixture.
Assembly
- In a large trifle bowl, layer 2 cups of angel food cake cubes, ⅓ of the berry mixture, and ⅓ of the whipped cream mixture. Repeat layering two more times.
- Cover and chill for at least 2 hours before serving. Garnish with additional berries for serving, if desired.
Did you make this recipe?
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I have made a few trifles but never the traditional pretty french custard one but its on my list. I love trifles and especially berry ones. Thanks for sharing!
Oohhhh… I would love to try that! See, I didnt even know there was a ‘tradition pretty french custard’ one! 🙂
It looks amazing … will you make it for me sometime in the future! 🙂
I love making Trifles! I make a blueberry& strawberry one for 4th of July! Pretty much like this one! yum!
::Drops voice to a whisper:: So I’ve never had trifle before either, muchless made one. It looks fabulous though.
I bet it’s perfect on a hot day. This would be awesome for July 4th. And then Jaime Boudreaux had to go and start putting all sorts of other trifle possibilities in my head. All the dieting women in my family keep trying to make me stop reading all the foodie blogs, but I just can’t stop! You guys have sucked me in for sure. 😉
I’ve only made one – out of a flopped Peppermint Bundt cake. It was an excellent cake, but didn’t come out of the pan very well. So, Plan B it was! I spritzed the cake with Rum and topped it with dark chocolate curls and whipped cream, repeat. Yum. I need to do that again! This one looks super though – I have to make a dessert for Sun and this may be the one.
That sounds great. Its not Xmas in New Zealand without Trifle although ours is tradionally layered with Sponge (with brandy on top), peachs, Custard and then topped with cream, but yours looks much prettier!
Trifles are a staple in Australia too! We make them similarly with the custard and fruit and cream, but I know we also make up some jelly (jello) and put the cubes of sponge IN it then layer that into the trifle too. Yummm! I haven’t had trifle in years since moving to Canada! 🙁
All those variations sound wonderful!! I cant wait to try them. Hope you can make one soon too… sounds like you are the Trifle Queen! 🙂
I heart trifles as well, especially when they are filled with beautiful berries like yours.
good today, great tomorrow, even better the next day–i’m a trifle fan til the end!
I must ask – if you never made a trifle before, what did you put in that trifle bowl? 🙂
I ran to Walmart and bought it!
Oh my word!!!! I am so going to try this!!!!!!!! YUM!