Berry Fruit Trifle

Photo Credit :- Grandmother's Kitchen

This berry trifle recipe is a classic in our family..and has been passed down between generations. I dare say it might be my Grandfather's favorite dessert as his eyes light up with just the thought of it. It is quite sweet, very rich and definitely a dessert to savor and share. This is a dessert recipe that will bring out ooohs and awwwww from all of your guests from all it's intricacies and colors. You can use your own favorite combination of berries or other fruit to make you own perfect combination that is both seasonal and representative of your own family tastes.


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Pound cake (store-bought or homemade)
Custard (store-bought or homemade)
Jam * if baking with the jelly roll method
Liquor: Sherry or Brandy or you can use juice (optional)
2 cups blueberries
3 kiwis
1 cup strawberries
Fresh homemade stabilized Whip cream

Homemade Custard
1/2 cup sugar or coconut palm sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

Homemade Pound Cake
1 cup butter, softened
2 1/2 cups sugar or coconut palm sugar
6 large eggs, room temp
3 cups sifted cake flour (a must here)
1 cup whipping cream
2 teaspoons vanilla

Stabilized Whipped Cream
2 cup chilled heavy cream
4 teaspoons confectioners' sugar
2 teaspoon real vanilla extract
2 Tablespoons cold water
1 teaspoon unflavored gelatin


If you have a pre-made pound cake and pre-made custard then skip steps 1 - 2.

1.To make your pound cake: preheat your oven to 325 degrees. Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well. Add flour gradually and beat in, add whipping cream and vanilla and beat in.

Using a large jelly roll pan, line the pan with parchment paper and grease with butter or coconut oil. Pour in batter and bake for 40 minutes.
Remove from oven and let sit 5 minutes then slide off the baking sheet as it slips around and using oven gloves roll up the cake the long ways leaving the parchment paper in place.
Let cool completely, unroll, spread jam and roll back up, removing the parchment paper. Leave as a log until you are ready to use, then you will cut into pieces.
NOTE* It is very likely the cake will break when you make the roll and not form nice rounds, but as it is for a trifle, that is okay as you will be cutting it into bite sized pieces for assembly. You can also just leave the cake unrolled, let it cool, cut into half and spread the jam between the two layers.
NOTE* You can make the cake a day ahead and refrigerate, then cut it up when you are ready to assemble the trifle.

2.To make the custard, bring first 5 ingredients to a boil in a heavy saucepan over medium to low heat (about 10-15 minutes), stirring constantly with a whisk and a spatula. Remove from heat and stir in the butter and vanilla until smooth and combined. Let cool completely before using.

3 To make stabilized whipped cream (which means it will hold up for a day and not melt down). Using a heat-proof bowl or glass measuring cup sprinkle the gelatin over the cool water, and allow it to sit for 3-4 minutes.

In a small saucepan, bring a small amount of water to a simmer and place the bowl of gelatin inside. Allow the cup to sit in the pan of simmering water for about 5 minutes– or until the gelatin has completely dissolved in the water.
Remove from the hot water and allow to cool to room temperature.While the gelatin is cooling, prepare the rest. Combine the cream, confectioners' sugar, and vanilla. Beat the cream mixture until it begins to thicken. When you start to see soft peaks forming, add the room temperature gelatin mixture and continue to beat until the cream becomes very stiff.

In a large bowl (glass if you have one), layer your trifle as follows:
Fruit of your choice
Repeat so you have at least 3 layers of each and top with whip cream.
Whatever cake baking method you used, cut the cooled cake into bite size pieces and put a layer at the bottom of the trifle dish. Drizzle on a couple tablespoons liquor.
Alternate layers of cake, custard and fresh fruit and top with whipped cream. Garnish with fresh fruit pieces.
Keep refrigerated until serving.
Nutrition Facts of the Best Berry Trifle from Grandmother's Kitchen
Ingredients: Butter, sugar, eggs, cake flour, whipping cream, vanilla, cornstarch, salt, heavy cream, confectioners sugar, water, gelatin, blueberries, kiwi, strawberries

* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 14 servings without alcohol. Nutrition Fact: Per Serving: Calories 526, Total Fat 22.4g, Saturated Fat 12.8g, Trans Fat 0g, Cholesterol 193mg, Sodium 248mg, Potassium 191mg, Total Carb 75.2g, Dietary Fiber 1.9g, Sugars 50.5g, Protein 8.7g, Vitamin A 25% · Vitamin C 41%, Calcium 8% · Iron 12%

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