Strawberry-Blackberry Summer Trifle – a delicious recipe with strawberries, blackberries, sugar, heavy cream, elderflower syrup, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
2
Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour.
3
(If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
4
Whip the cream in a chilled bowl until it holds soft peaks.
5
Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
6
Tear or cut the angel food cake into 2-inch pieces.
7
Scatter about half the cake on the bottom of a trifle dish or clear glass bowl.
8
Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream.
9
Repeat with the remaining cake, berries and cream to finish the trifle.
10
Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours.
11
Serve chilled.
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 heavy 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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