We are gearing up for a few months of travel starting this weekend.
That didn’t stop me from still buying baskets of fresh berries when I saw them for sale at our local farmers stand. I thought for a second that it might not be a good idea to buy so much fresh fruit when we won’t be home to enjoy it… but then I remembered my little one can eat 3 baskets of berries as a snack so buying 10 baskets today will likely last us 2 days (if we are lucky) so we would have plenty of time to enjoy them before we are off on another adventure… and I was right. She gobbled them up and asked for more. So I went back to the farmers stand and bought even more. This time I saved some to make this fresh berry trifle.
I was raised eating trifle.
Extra strawberries meant strawberry shortcake trifle. Extra chocolate cake meant chocolate trifle. I was taught that there is no wrong way to make trifle so there are no rules for trifle in our house.
Berry season pretty much guarantees there will be trifle. And that makes me very happy.
Ready to make some trifle? Awesome… me too!
- 1 loaf of Angel Food Cake, broken into large pieces. Hand tearing works best.
- 4 cups of fresh whipped cream. I like to use whipped coconut cream too. No sweetener added.
- 4 cups of berries. I used strawberries, blueberries, raspberries and blackberries
- 1 cups of thawed and smashed frozen berries or you can smash fresh berries to make this. I like to use the frozen berries because it adds more liquid. Just make sure that your frozen berries do not have any added sugar or sweeteners.
- Start with a layer of cake at the bottom.
- Add a drizzle of the smashed berries.
- Add a layer of whipped cream.
- Add a layer of the fresh berries.
- Repeat the layers above.
- Top with a mound of fresh berries.
- Chill for a couple hours or eat immediately if you are impatient like me.