This Very Berry Trifle is perfect for Memorial Day, Fourth of July or any summertime barbecue! I love a combination of textures and taste and this dessert has it. The tartness of the fresh berries, creaminess of the whipped cream and sweetness of the cake.
The blueberries and strawberries are so festive for Fourth of July but, use whatever berries or fruit that you have. You can serve this in individual jelly jars or layer in a trifle bowl for a larger version. Enjoy!
RECIPE: Very Berry Trifle
Author: Shellie Deringer - SimplyShellie.com
Ingredients
- 1 C. Sugar
- ½ C. Butter, softened
- 2 Eggs
- 1 ½ C. Flour
- 2 tsp. Baking Powder
- ½ C. Milk
- 2 tsp. Vanilla
- Whipped Cream (I used Reddi-Wip)
- 2 lb. Fresh Strawberries
- 4 pints of Fresh Blueberries
- 20-24 8 oz. Jelly Jars
Instructions
- Preheat the oven to 350 degrees.
- Combine the sugar, butter, vanilla, milk and eggs and mix well. Stir in flour and baking powder. Mix well.
- Pour batter into greased and lightly floured 9x13 baking dish. Bake for 25-30 minutes.
- Let the cake cool completely by placing it in the fridge for a few hours.
- Once the cake is cool, remove it from the baking dish and cut into small chunks and set aside. Next, rinse your berries and slice the strawberries.
- Finally, you can begin layering your jars. Start with a layer of cake, next add the strawberry slices, then a layer of whipped cream and finally a layer of blueberries. Repeat. Top with whipped cream and some extra fruit.
- Repeat this process with the other jars.
- *Serve immediately. I don't recommend storing them because of the whipped cream although you probably could leave in the fridge a few hours prior to serving.
- Makes approximately 20-24 jars. (1) 8 oz. jar = 1 serving.
Looking for more great recipes? Follow me on Pinterest and check out my Fourth of July board for all things Red, White and Blue!
Lovely idea and presentation. Of course, I’d soak the cake in cream sherry while it’s cooling in the fridge, just to make it more English! Thanks for sharing.