Description

A make-ahead, budget-friendly berry trifle featuring layers of vanilla cake, creamy custard, fresh berries, and whipped cream. Perfect for Labor Day cookouts and feeding a crowd.

Ingredients

Scale

1 box (15.25 oz) Yellow or Vanilla Cake Mix
2 packages (3.4 oz each) Vanilla Instant Pudding Mix
4 cups Whole Milk
2 cups Heavy Cream
½ cup Confectioners’ Sugar
1 teaspoon Vanilla Extract
4–5 cups Mixed Berries (strawberries, blueberries, raspberries)
½ cup Strawberry Jam
½ cup Simple Syrup (½ cup sugar, ½ cup water)
Optional: Extra whipped cream, whole berries, mint leaves for garnish

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Prepare cake mix according to package directions using the specified amount of milk and oil. Pour into pan and bake for 25-30 minutes until a toothpick comes out clean.
Let cake cool completely in the pan. While cooling, make simple syrup by heating sugar and water until dissolved, then let cool.
In a large bowl, whisk 2 packages of instant vanilla pudding mix with 4 cups of cold milk for 2 minutes until thickened. Set aside.
In a separate large bowl, beat 2 cups cold heavy cream, ½ cup confectioners’ sugar, and 1 teaspoon vanilla extract until stiff peaks form.
Wash and hull strawberries, slicing them into coins or quarters. Leave blueberries and raspberries whole. Toss strawberries with strawberry jam.
Tear cooled cake into rough 1-inch pieces.
Layer 1: Spread half the cake pieces in the bottom of a 6-quart trifle bowl. Brush lightly with simple syrup.
Layer 2: Spread half the vanilla pudding custard over the cake.
Layer 3: Spread half the mixed berries over the pudding.
Layer 4: Spread remaining cake pieces on top.
Layer 5: Brush with more simple syrup.
Layer 6: Spread remaining pudding custard.
Layer 7: Spread remaining berries.
Layer 8: Top with whipped cream.
Layer 9: Garnish with whole berries and mint leaves.
Chill in refrigerator for at least 4 hours or overnight before serving.

Notes

For best results, chill the bowl and beaters before whipping the cream. If using frozen berries, thaw and drain them thoroughly to prevent a soupy trifle. The trifle tastes better if made the night before. Do not freeze as the texture of the cream and fruit will suffer.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 280
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: berry trifle, labor day dessert, budget friendly dessert, make ahead dessert, easy trifle recipe, summer dessert, family friendly dessert