Dessert: United States – Mixed Berry Trifle with Vanilla Cream

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (454 g) (16 oz (450 g)) store-bought pound cake, cut into 1-inch (2.54 cm) cubes
2 cups (300 g) sliced fresh strawberries
1 cup (150 g) fresh blueberries
1 cup (120 g) fresh raspberries
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1 / 3 cup (110 g) strawberry or raspberry jam
1 tbsp (15 ml) water
1 box (3.4 oz (96 g)) instant vanilla pudding mix
1 1 / 2 cups (360 ml) cold milk
1 1 / 2 cups (360 ml) cold heavy whipping cream
3 tbsp (24 g) powdered sugar
1 tsp (5 ml) vanilla extract

Show original ingredient measurements

1 lb (16 oz / 450 g) store-bought pound cake, cut into 1-inch cubes
2 cups (300 g) sliced fresh strawberries
1 cup (150 g) fresh blueberries
1 cup (120 g) fresh raspberries
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1 / 3 cup (110 g) strawberry or raspberry jam
1 tbsp (15 ml) water
1 box (3.4 oz / 96 g) instant vanilla pudding mix
1 1 / 2 cups (360 ml) cold milk
1 1 / 2 cups (360 ml) cold heavy whipping cream
3 tbsp (24 g) powdered sugar
1 tsp (5 ml) vanilla extract

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Combine strawberries, blueberries, and raspberries with granulated sugar and lemon juice in a bowl. Toss gently and let sit 10 minutes to macerate.
In a small microwave-safe bowl, whisk jam with water. Microwave 20–30 seconds until fluid; stir and set aside.
In a medium bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes. Let stand 5 minutes to thicken.
In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold about two-thirds of the whipped cream into the thickened pudding to make a light vanilla cream. Reserve the remaining whipped cream for topping.
Assemble in a 3–4 quart (2880 to 3840 ml) trifle bowl: add half of the pound cake cubes, drizzle with half the jam, spoon over half the macerated berries (with some juices), and spread half the vanilla cream. Repeat the layers with remaining cake, jam, berries, and vanilla cream.
Top with the reserved whipped cream. Garnish with a few extra berries if desired.
Chill at least 2 hours (up to 8) before serving for clean layers. Keep refrigerated; leftovers are best within 2 days.

Combine strawberries, blueberries, and raspberries with granulated sugar and lemon juice in a bowl. Toss gently and let sit 10 minutes to macerate.
In a small microwave-safe bowl, whisk jam with water. Microwave 20–30 seconds until fluid; stir and set aside.
In a medium bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes. Let stand 5 minutes to thicken.
In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold about two-thirds of the whipped cream into the thickened pudding to make a light vanilla cream. Reserve the remaining whipped cream for topping.
Assemble in a 3–4 quart trifle bowl: add half of the pound cake cubes, drizzle with half the jam, spoon over half the macerated berries (with some juices), and spread half the vanilla cream. Repeat the layers with remaining cake, jam, berries, and vanilla cream.
Top with the reserved whipped cream. Garnish with a few extra berries if desired.
Chill at least 2 hours (up to 8) before serving for clean layers. Keep refrigerated; leftovers are best within 2 days.