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English Trifle
Prep
0 mins
Cook
0 mins
Servings
14
Difficulty
Easy
This English trifle is my go to dessert when I want to impress without spending hours in the kitchen. It's a beautiful, elegant layered creation that comes together in minutes since the cake is already baked. Fresh strawberries and blueberries provide wonderful antioxidants while keeping the dessert feeling light and fruity, and honestly, most of the ingredients are probably already in your kitchen. The best part? You just assemble everything in a large bowl, layer it all up, and let it chill. Everyone always thinks you've spent the whole day on it, but you know the real secret.
Ella x
Ingredients
- 22 (8 or 9 inch) white cake layers, baked and cooled
- 22 pints fresh strawberries
- ¼ cup white sugar¼ cup white sugar
- 11 pint fresh blueberries
- 22 bananas
- ¼ cup orange juice¼ cup orange juice
- 11 (3.5 ounce) package instant vanilla pudding mix
- 22 cups milk
- 11 cup heavy whipping cream
- ¼ cup blanched slivered almonds¼ cup blanched slivered almonds
- 1212 maraschino cherries
Detail level
Instructions
- 1
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- 2
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- 3
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
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