Berry Trifle

Ingredients

• 276 g (2 cups + 2 tablespoons)plain flour
• 400 g (2 cups)granulated sugar
• 6 g (1½ teaspoons)baking powder
• 3 g (½ teaspoon)fine salt
• 150 g (⅔ cup; 1⅓ sticks), at room temperatureunsalted butter
• 185 g (⅔ cup), at room temperatureegg whites (about 5 large egg whites)
• 240 g (1 cup), at room temperaturebuttermilk
• 4 g (1 teaspoon)vanilla extract or vanilla bean paste
• 14 g (1 tablespoon)vegetable or rapeseed oil
• 2 packages, 130 g (4.6 oz) eachcook-and-serve vanilla pudding powder
• 980 g (4 cups)whole milk
• 60 g (¼ cup)granulated sugar
• 460 g (2 cups), at room temperaturedouble cream or whipping cream
• 3 g (1 teaspoon)vanilla extract or vanilla bean paste
• 2 jars, 454 g (16 oz) eachstrawberry jam
• 1 large container, 454 g (16 oz)strawberries
• 1 pint (568 ml)fresh blueberries
• to tasteblackberries and raspberries, for garnish
• 1, optionalsmall star-shaped biscuit cutter

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Line a 23 × 33 cm (9 × 13 inch) half-sheet pan with baking parchment and coat it with non-stick cooking spray.

2. 2

   Mix dry ingredients

   In a large bowl or stand-mixer bowl, combine the flour, 400 g sugar, baking powder and salt on low speed. A hand mixer can also be used.

3. 3

   Add the butter

   Gradually mix in the room-temperature butter on low speed until no large pieces remain and the mixture looks crumbly.

4. 4

   Add wet ingredients

   Mix in the egg whites on low speed just until incorporated. Add the buttermilk in two additions, mixing on low, and scrape down the bowl with a rubber spatula.

5. 5

   Finish the batter

   Add 1 teaspoon vanilla and the vegetable or rapeseed oil, then mix on low until incorporated.

6. 6

   Position flower nails

   Arrange two flower nails upside down in the prepared pan, spaced evenly apart, to help the cake bake more quickly and evenly.

7. 7

   Fill the pan

   Pour the batter into the prepared pan.

8. 8

   Bake the cake

   Bake for 30–32 minutes, until a toothpick comes out with a few moist crumbs. Leave the cake to cool in the pan for 10 minutes, then run an offset spatula around the edges to loosen it.

9. 9

   Cool the cake

   Put the sheet cake in the freezer for 30 minutes to speed up cooling. Once fully cool, carefully turn the pan over and remove the cake.

10. 10

    Cut cake cubes

    Use a serrated knife to trim away any caramelised areas, then cut the cake into 2.5 cm (1 inch) cubes.

11. 11

    Prepare pudding mix

    While the cake bakes and cools, pour the two packages of vanilla pudding powder into a large heatproof bowl and set it aside.

12. 12

    Heat the milk

    Warm the whole milk in a large saucepan over medium-high heat.

13. 13

    Whisk the pudding

    When the milk begins to boil, pour it into the bowl with the pudding powder and whisk until smooth.

14. 14

    Chill the pudding

    Cover the pudding with cling film and place it in the fridge to cool.

15. 15

    Start the cream

    In a chilled metal bowl, combine the cream, 60 g sugar and 1 teaspoon vanilla.

16. 16

    Whip to peaks

    Beat on medium-high speed with a whisk attachment for 3–4 minutes, until medium peaks form. Stop the mixer and check the consistency several times to avoid overwhipping; cream that turns buttery and separates cannot be rescued.

17. 17

    Watch the mixer

    Keep an eye on the cream as it whips, since it can go from the right consistency to overwhipped in seconds.

18. 18

    Layer the cake

    Arrange cake cubes across the bottom of a trifle dish, covering the base completely.

19. 19

    Add the pudding

    Spread half of the pudding evenly over the cake cubes.

20. 20

    Spread the jam

    Carefully spread one jar of strawberry jam over the pudding.

21. 21

    Add blueberries

    Make a layer of blueberries, arranging berries all the way around the edge of the dish.

22. 22

    Add whipped cream

    Spread half of the whipped cream over the berries with an offset spatula to make an even layer.

23. 23

    Repeat the layers

    Repeat the layers with the remaining ingredients, using sliced strawberries instead of blueberries for the fruit layer.

24. 24

    Garnish and serve

    Finish the trifle with fresh berries and serve.

What is berry trifle?

Trifle is a layered dessert with British roots, traditionally built from cake, custard, fruit and cream. This American-style version uses vanilla sheet cake and pudding, with jam and berries adding plenty of fruit flavour.

The layers do the work: soft cake catches the pudding and jam, while whipped cream and fresh berries bring a lighter finish. Assembling it in a glass bowl shows off the colourful stripes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 4g protein, 34g carbs, 18g fat.

The cake and sugar contribute most of the carbohydrates, while the butter and cream account for much of the fat. Egg whites, milk and cream provide some protein. For a more balanced plate, serve a smaller scoop with extra fresh berries.

The vanilla cake

Room-temperature ingredients help the butter and wet ingredients mix into the dry mixture evenly. Add the buttermilk in two portions and scrape the bowl so the batter is consistently blended.

Flower nails: the method places two upside down in the pan to help the sheet cake bake more evenly. Check doneness with a toothpick; a few moist crumbs are the cue to take it out.

Pudding and jam layers

Pudding mix: this recipe uses cook-and-serve vanilla powder, mixed with milk heated to a boil. Whisk the hot milk into the powder until smooth, then chill the pudding before assembling.

Jam: spread it carefully over the pudding so the layers stay distinct. The recipe uses one jar in each of the two rounds of layering.

Whipping the cream

A chilled metal bowl is used for whipping the cream with sugar and vanilla. Beat until medium peaks form, stopping to check the texture as you go.

Cream can overwhip quickly, so watch the mixer closely. Stop when it holds peaks but is still smooth and spreadable.

Building neat layers

Cover the base of the dish fully with cake cubes before adding pudding, jam, fruit and cream. The first fruit layer uses blueberries, with berries arranged around the edge of the bowl.

Repeat the layers with the remaining ingredients, replacing the blueberries with sliced strawberries. Finish with blackberries, raspberries or other fresh berries as garnish.

Serving and timing

The stated total time is 90 minutes, including baking and cooling the cake and chilling the pudding. The cake can be baked and the pudding prepared while the other component cools.

Serve the trifle in a large glass dish or scoop portions into bowls. A spoonful that reaches through all the layers gives a mix of cake, cream, fruit and pudding in each serving.

What to serve alongside

The trifle is rich and layered, so it works well as the centrepiece of a summer dessert table after a lighter meal. Fresh berries alongside it echo the fruit in the dish.

For a simple finish, serve it on its own in small bowls; the cake, pudding and cream already make it a substantial dessert.

Recipe notes & tips

• Bring the butter, egg whites and buttermilk to room temperature before mixing.
• Scrape down the sides of the mixing bowl after adding the buttermilk.
• Use a toothpick to check the cake and look for a few moist crumbs.
• Cool the pudding before layering so it is easier to spread.
• Check the cream frequently as it whips, especially near the end.
• Arrange the blueberries around the dish edge for a clear fruit border.

Variations

• Mixed berries: use a mix of fresh berries in place of some of the blueberries or strawberries.
• Raspberry jam: swap the strawberry jam for raspberry jam to change the fruit flavour.
• Citrus note: add a little finely grated lemon zest to the whipped cream.
• Star garnish: cut small star shapes from strawberries with the optional biscuit cutter.
• Individual servings: layer the components in small glasses instead of one large dish.

Common mistakes to avoid

• Overmixing the batter: mix on low and stop once the ingredients are incorporated.
• Removing the cake too soon: cool it in the pan for 10 minutes and then use a spatula around the edge.
• Warm pudding: chill it before assembling so it can be spread in an even layer.
• Overwhipping the cream: check it repeatedly and stop as soon as medium peaks form.
• Rushing the cake cooling: use the 30-minute freezer step before cutting it into cubes.
• Uneven base: arrange cake cubes to cover the entire bottom of the trifle dish.

How to store

Cover and refrigerate leftover trifle, and eat it within 2 days for the best texture. The cake will soften as it sits, so serve it chilled and avoid freezing the assembled dessert.

Frequently asked questions