Today I share with you a little secret.  Prior to this recipe, I had never added the 6th ingredient in a trifle before. I was shocked at what it did to this recipe! Next time you make a trifle, be sure to try this!

Berry Trifle

A trifle is simple. Layer cake with whipped topping and fruit. But it’s how you make it that really makes the difference!

I chose strawberries, blueberries, and raspberries for this trifle as they just happen to be the most popular fruits in our house. Feel free to stick to one specific fruit or add whatever you fancy!

As I mentioned above, the 7th ingredient in this recipe is what really put it over the top for me.

I decided to make my own homemade whipped cream and added Orange Extract to it. WOW, did it ever make a huge impact!

Angel Food Cake

My recipe for Angel Food Cake is perfection, but in the off chance, you want to save time, feel free to buy store-bought or even make from a box mix. No matter what you do, this tall and flavorful trifle is sure to impress anyone who tries it!

What is the best thing about this Very Berry Trifle?  That orange-infused whipped topping.  Seriously, I would never have thought of using  Orange Extract, but it is nothing short of scrumptious.  I am now trying to incorporate that whipped delight into everything I make!!

Seriously delicious Berry Trifle!
5 from 1 vote

Easy Very Berry Trifle

Prep Time 25 minutes
refrigerate 2 hours
Total Time 25 minutes
These best trifle you will ever make... this one is a flavor punch in every bite!


  • 2 cups halved or sliced strawberries
  • 2 cups blueberries
  • 1 cup raspberries
  • 3/4 cup confectioners’ sugar, divided
  • 3 teaspoons McCormick® Pure Vanilla Extract, divided
  • 1 teaspoon McCormick® Pure Orange Extract
  • 1 1/2 cups heavy cream
  • 1/4 cup sour cream
  • 4 cups angel food cake cubes


  • Toss berries, 1/4 cup of the confectioners' sugar, and 2 teaspoons of the vanilla in a large bowl. Set aside. 
  • Add orange extract, remaining vanilla, cream, remaining 1/2 cup sugar in a large bowl with an electric mixer until soft peaks form. Gently stir in sour cream.
  • Layer 2 cups angel food cake cubes, and 1/2 each of the berry mixture and whipped cream mixture in 2-quart glass serving bowl. Repeat layers. Cover.
  • Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

    1. Oohhhh… I would love to try that! See, I didnt even know there was a ‘tradition pretty french custard’ one! 🙂

  2. I love making Trifles! I make a blueberry& strawberry one for 4th of July! Pretty much like this one! yum!

  3. ::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. 😉

  4. 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.

  5. 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!

    1. 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! 🙁

      1. 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! 🙂

  6. I heart trifles as well, especially when they are filled with beautiful berries like yours.

  7. I must ask – if you never made a trifle before, what did you put in that trifle bowl? 🙂

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