A fresh, layered dessert with sponge cake, berries, and whipped cream. Perfect for summer, parties, or holiday gatherings.

Scale

1 pound fresh strawberries, sliced

1 cup fresh blueberries

1 cup fresh raspberries

1/4 cup sugar divided

1 teaspoon lemon juice

1 pound sponge cake or pound cake, cubed

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Optional: mint leaves for garnish

Cook Mode Prevent your screen from going dark

1. Wash and slice berries, toss with sugar and lemon juice

2. Cut sponge cake into 1-inch cubes

3. Whip cream with powdered sugar and vanilla until soft peaks

4. Layer cake cubes at bottom of trifle dish

5. Add a layer of berries

6. Spread whipped cream over berries

7. Repeat layers two more times

8. Top with remaining berries and whipped cream

9. Garnish with mint if desired

10. Chill for at least 2 hours before serving

Use fresh seasonal berries

Substitute cake with ladyfingers or angel food cake

Add berry coulis or chocolate shavings for extra flavor

Use whipped coconut cream for dairy-free version

Prepare ahead for easy entertaining