Description
A festive dessert layered with sponge cake, vanilla pudding, and fresh berries, perfect for Independence Day celebrations.
Ingredients
- Sponge Cake or Pound Cake
- Vanilla Pudding Mix
- Milk (for the pudding)
- Heavy Whipping Cream
- Strawberries
- Blueberries
- Sugar
- Vanilla Extract
- Optional Garnishes: Mint leaves or edible flowers
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C), bake according to your recipe, and cool completely before slicing into cubes.
- Make the Pudding: In a mixing bowl, combine vanilla pudding mix with 2 cups of milk and whisk until thick and smooth.
- Whip the Cream: In a separate bowl, pour heavy whipping cream, add sugar and vanilla extract, then whip until soft peaks form.
- Layering Begins: Place a layer of sponge cake cubes in a trifle bowl, followed by pudding, whipped cream, strawberries, and blueberries. Repeat layers and finish with whipped cream and berries on top.
- Chill Out: Cover with plastic wrap and chill in the fridge for at least 2 hours.
- Serve and Enjoy: Garnish with mint leaves or edible flowers before serving.
Notes
This trifle can be made a day in advance. Use a piping bag for an elegant finish on the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: 4th of July, Trifle, Independence Day, Dessert, Patriotic