Berry Trifle with Whipped Cream
Using your choice of gluten free cake, fresh berries, raspberry jam, and homemade whipped cream, this berry trifle is a perfect summer treat. Layer each element in a trifle dish, or individual glasses. This trifle should be stored in the fridge and can be frozen.
Equipment
- Trifle Dish or Individual Glasses
Ingredients
- 2 ½ Cups Cold Heavy Cream
- ½ Cup Powdered Sugar
- 1 ½ tsp Vanilla Extract
- ¼ tsp Almond Extract
- 8-10 Cups Gluten Free Pound Cake or Angel Food Cake Cubed
- 16 oz. Strawberries Sliced
- 6 oz. Raspberries
- 6 oz. Blackberries
- 6 oz. Blueberries
- ½ Cup Raspberry Jam
Instructions
- Slightly warm jam so it can be easily spread. Be careful it does not get too hot or it will melt the cream.
- Rinse all berries and strain well. Remove steams and leaves from strawberries, and slice. Combine the berries in a large bowl and gently mix together.
- In the bowl of a stand mixer, with whisk attachment, beat heavy cream, powdered sugar, and extracts until soft peaks form. You can also use a hand mixer and a large bowl.
- If using the trifle dish, I would layer as follows (from bottom to top): thin layer of whipped cream for a base, half the cake cubes, one third of berries, half the remaining whipped cream, all the jam, remaining half of cake cubes, one third berries, remaining whipped cream, and top with remaining berries.
- For layering individual glasses, (from the bottom up): whipped cream base, single layer of cake cubes, spoonful of jam, mixed berries, whipped cream, single layer of cake cubes, spoonful of jam, mixed berries, and whipped cream to top. You can also add a few berries on top.
Notes
- Have fun layering and use whatever rations and pattern you would like!
- Some trifles also including a pudding layer or two. Vanilla pudding would be a great addition to this trifle, but I prefer more whipped cream and berries.
- Prep time will vary if you need to bake and cool your cake before assembly.