Easy Creamy Berry Trifle
This Creamy Berry Trifle is a luscious dessert that is light and delicious. There's a layer of Angel Food Cake, homemade White Chocolate Pudding, fresh berries and fresh whipped cream. You can take a shortcut, using store bought cake, boxed pudding and dairy topping. I made the pudding and baked the cake a day before. It took minutes to make this beautiful trifle, and my guests loved it!
Equipment
- 1 Trifle Bowl Or large glass bowl (to showcase the pretty layers)
Ingredients
- 6 cups angels food or sponge cake cubed
- 4 cups vanilla pudding homemade can used boxed pudding for a shortcut
- 4 cups berries fresh variety
- 4 cups whipped cream can use dairy topping for a shortcut
White Chocolate Vanilla Pudding Recipe (optional):
- 5 tablespoons butter
- 3 tablespoons cornstarch
- 4 cups heavy whipping cream
- 1/4 cup sugar
- 1 1/2 cups white chocolate chips optional, see notes
Whipped Cream (in lieu of using dairy topping):
- 3 cups Heavy Whipping Cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, melt butter over low heat. Once completely melted, add in cornstarch and whisk until well combined. Let cook 1 minute.
- Whisk in heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.
- Once the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in white chocolate chips (if using) until completely melted.
- Gently press plastic wrap, resting on top of the pudding (to prevent a "skin" from forming). Refrigerate until completely cool (at least an hour). (NOTE: I made the pudding a day ahead.)
For the whipped cream:
- Using a chilled bowl, add the three ingredients and whip (with an electric beater) until stiff peaks form.
Assemble the trifle (up to 24 hours before):
- (Optional): Set aside about one cup of berries as a garnish. NOTE: I set aside four larger strawberries as a garnish. Set aside about one cup of whipped cream, for the final garnish. Refrigerate both the berry garnishes and whipped cream, until serving time.
- Add an even layer of cake (about 1/3) on the bottom of a trifle dish (or large glass bowl).
- Spread an even layer of pudding (about 1/3). An off-set spatula makes this a little easier.
- Evenly spread about 1/3 of the berries. TIP: Try to have berries around the edge of the bowl, which makes for a pretty presentation. Top the berries with 2 cups whipped cream.
- Repeat the process two more times.
- Set aside about
Chill the Trifle:
- Cover the trifle with plastic wrap and chill for at least 2 hours, and up to 24 hours ahead of time.
Serve the Trifle:
- Bring the trifle to room temperature about ½ hour before serving. Add the final dollop of whipped cream and berry garnish.
- NOTE: The following day, refrigerated leftovers were just as good to eat.
Notes
Recipe source: The Stay at Home Chef
There is no harm in taking shortcuts:
- You can use store bought or boxed Angel Food Cake Mix.
- Use a boxed vanilla pudding mix for a shortcut. You can omit the white chocolate, if you wish. I recommend making the pudding one day ahead, so it's properly chilled and firm.