Delicious layers of shortcake, fresh fruit, and creamy filling make this Trifle Recipe perfect for any occasion. Bonus: It comes together quickly!
More fresh recipes: Spring Sweet Pea Soup – Raw Raspberry Cream Pie: Vegan and Gluten Free – Watermelon, Lime, and Hibiscus Ice Pops
Trifle Recipe
adapted from Brown Eyed Baker’s Red, White and Blue Trifle recipe
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Create your layered delight in a Trifle Bowl to share all its beauty. Or if you’d prefer something needing less space, check out this flat-bottomed glass bowl. Either one would showcase this Trifle Recipe’s luscious layers! Trifle bowls are also available in individual serving sizes and with patterned sides.
What’s in Trifle?
The ingredients for Trifle are superbly basic and will form three layers:
- Cream Layer: Vanilla Pudding, Cream cheese, powdered sugar, and whipped topping combine to make a sweet, smooth, and creamy layer. (Cream cheese needs to be room-temp and whipped topping thawed, not frozen)
- Cake Layer: We love Costco’s Shortcake loaves cut into cubes. A homemade version would work just as well! Angel Food Cake is also a good option.
- Fresh Fruit Layer: This trifle recipe calls for raspberries, strawberries, blueberries, and blackberries, but customize it to what you have and what your family loves.
How to Make Trifle – 3 Layers
1. Berry Layer for Trifle Recipe
I like to start with the berries so they have time to completely dry.
- Wash all berries very well.
- Remove tops of strawberries, cut large strawberries into manageable bite-size pieces.
- Spread all berries out in a single layer to dry completely. Spinning the fruit in a salad spinner can speed the process along. Inspect the middles of the raspberries and gently shake any water out of them.
2. Cream Layer for Trifle Recipe:
Note: This makes just enough for a thin cream layer. If you prefer thicker cream layers, double the recipe.
- Pudding and Milk: Whisk together a 3.4 oz box (4-serving, small size) of vanilla pudding mix and 2 cups cold milk for about 2 minutes until it’s smooth and there are no lumps. Set aside.
- Cream Cheese and Powdered Sugar: Cream Cheese needs to be room temperature, so set it out several hours before. Whip it until smooth, then add in 1 cup powdered sugar and whip until smooth again.
- Fold the pudding and cream cheese mixture together until well combined.
- Whipped Topping: The whipped topping needs to be thawed, so keep it in the fridge for 24 hours before using. Fold in the 8 oz of whipped topping until there are no lumps or white streaks.
3. Cake Layer for Trifle Recipe:
Premade shortcakes make this recipe so easy, but if you’re making your own cake, be sure to use a recipe for a firm, moist cake that will hold up when cut into small cubes. You want it to be a cake layer, not a crumb layer. 🙂
- Cut 2 loaves of shortcake into cubes 1″ or less.
How to make Trifle – Assembly
Tip: Spin the trifle bowl after each layer to inspect how the trifle looks from the outside. Adjust as needed by pressing the layers into each other, propping ingerdients against the side of the bowl, gently shaking the bowl, or tapping the bowl on the counter.
First layer: Cream. Spread about 1/3 of the cream mixture on the bottom of your trifle bowl, taking care not to smear any where the subsequent layers of trifle will go. Use a good silicone scraper or wet paper towel to remove any misplaced cream.
Second Layer: Cake cubes. Spread 1/2 of the cake cubes on top of the cream mixture, about 1 cube deep. Press the cubes into the cream mixture, but not all the way to the bottom of the bowl. Remember to spin your bowl to see if you like how it looks.
Third Layer: Berries. Place about 1/3 of the berries on top of the cake layer. You can be really methodical with this, patterning the berries in a certain order, or more haphazard. Just keep checking the bowl from the outside to ensure you like the look.
Repeat: Continue with another 1/3 of the cream, the other 1/2 of the cake cubes, then another 1/3 of the berries (again, keeping an eye on how it looks from the outside of the bowl). Your goal is to finish just about even with the top of the bowl or slightly above.
One More Cream Layer: Cover the top layer of berries with the remaining cream.
Top with Berries: Arrange the remaining berries on top of the cream.
Serve the Trifle immediately or cover with a layer of foil and serve within a few hours. Within 24 hours is best.
Berry Trifle
Servings: 10
Ingredients
- 2 small loaves of shortcake
- 3.4 oz box vanilla pudding mix (4-serving, small box)
- 2 cups cold milk
- 8 oz cream cheese room-temperature
- 1 cup powdered sugar
- 8 oz whipped topping thawed
- 16 oz package fresh strawberries
- 12 oz package fresh raspberries
- 16 oz package fresh blueberries
- 18 oz package fresh blackberries
Instructions
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Wash and dry berries.
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In a medium bowl, whisk together vanilla pudding powder and cold milk for 2-3 minutes. Set aside.
-
Beat cream cheese on medium until smooth in a large bowl. Slowly add the powdered sugar, beating at a low speed. Beat until all powdered sugar has been added and the mixture is smooth and creamy.
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Fold the pudding into the cream cheese mixture and mix until fully combined. Add the whipped topping and again mix until smooth and there are no lumps or white streaks.
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Cut shortcake into cubes.
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Start the trifle with a layer of the pudding mixture, then a layer of shortcake cubes, then a mixture of berries. Repeat until you reach the top of the bowl. Top with one last pudding layer and arrange berries on top. Enjoy!
Notes
*Serve immediately or top with tin foil and stick in the fridge until ready to serve (best within 24 hours).
*Adapted from Brown Eyed Baker’s Red White and Blue Trifle recipe
More delicious berry recipes:
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