Strawberry Blackberry Summer Trifle – a delicious recipe with strawberries, blackberries, sugar, whipping cream, elderflower syrup, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Reserve a handful of whole strawberries and blackberries to top the cake.
3
2.
4
Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl.
5
Cover with plastic wrap and set aside until juices release, about 1 hour.
6
3.
7
Whip cream in a chilled bowl to soft peaks.
8
Fold in elderflower syrup and set aside in refrigerator.
9
4.
10
Tear or cut angel food cake into 2-inch pieces.
11
Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl.
12
Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream.
13
Repeat with remaining cake, berries and cream.
14
Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours.
15
Serve chilled.
16
Calories: 340
17
Total Fat: 15 grams
18
Saturated Fat: 9 grams
19
Total Carbohydrate: 49 grams
20
Protein: 5 grams
21
Sodium: 27 milligrams
22
Cholesterol: 55 milligrams
23
Fiber: 3 gram
616
kcal
Calories
43
g
Fat
56
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 cups strawberries (about 2 pounds), 3 cups blackberries (about 10 ounces), 3/4 cup sugar, 2 cups whipping cream, chilled, and more.
Yes, Strawberry Blackberry Summer Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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