Strawberry Blackberry Summer Trifle

Total Time:
3 hr 15 min
15 min
3 hr
  • 5 cups strawberries (about 2 pounds)
  • 3 cups blackberries (about 10 ounces)
  • 3/4 cup sugar
  • 2 cups whipping cream, chilled
  • 1/3 cup elderflower syrup or lychee syrup
  • 1 prepared angel food cake
  • 1. Reserve a handful of whole strawberries and blackberries to top the cake.

  • 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.

  • 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.

  • 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 340

  • Total Fat: 15 grams

  • Saturated Fat: 9 grams

  • Total Carbohydrate: 49 grams

  • Protein: 5 grams

  • Sodium: 27 milligrams

  • Cholesterol: 55 milligrams

  • Fiber: 3 gram

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