Strawberry Blackberry Summer Trifle

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  • Total: 3 hr 15 min
  • Prep: 15 min
  • Inactive: 3 hr
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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. 1. Reserve a handful of whole strawberries and blackberries to top the cake. 
  2. 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. 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator. 
  4. 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.