This is one of those posts where the photo says it all! I was asked to come up with a “summer dessert” recipe for my online cooking class with CocuSocial. This recipe features alternating layers of whipped cream, summer berries, and pound cake. You won’t be sweltering in the kitchen on a hot summer’s day with this recipe since there’s no need to use the stove or oven (note: I still don’t have central ‘air con’ in my kitchen yet)!.
Summer Berries
Use a mixture of summer berries for the base, such as strawberries, blueberries, and black berries (hmm- these berries seem to be available in my local supermarket all year round)! Sweeten the berries with a little warmed up strawberry or raspberry jam.
Use store-bought pound cake
I thought I’d never hear myself say “use store-bought” cake. I’m one of those home cooks who makes everything from scratch! Not this time around- I bought some delicious Entenmann’s pound cake, which I layered into the the dessert. You could also use angel cake.
Not just ‘any old’ whipped cream!
Wanting to keep things simple, I was tempted to reach for my canister of Ready Whip to use for the layer of whipped cream in the dessert. Not this time! I used a mixture of whipped cream, confectioner’s sugar, cream cheese, and ricotta cheese- heavenly! Use a piping bag and ‘star nozzle’ if you want to make the topping a bit fancy.
Set aside a few berries for the topping. Heat the strawberry or raspberry jam on the stovetop or in microwave for several minutes (until mixture is warm and liquidy). Add the fresh berries and toss to coat; set aside. In a large bowl, whip the whipping cream with electric beaters until stiff peaks form. In another bowl, whip the cream cheese, ricotta cheese, confectioner’s sugar, and vanilla flavoring until smooth. Fold in 1/3 of the whipped cream, then continue to gradually fold in the remaining whipped cream until mixture is light and fluffy. To finish, break the pound cake or angel cake into pieces about ½ inch thick. Arrange 1/3 of the cake pieces on the bottom of a 9-inch trifle dish or four individual serving dishes. Add a layer of the fruit mixture on top of the cake, followed by a layer of the whipped cream mixture. Continue to alternate layers, ending with a layer of whipped cream and some berries on top. Garnish with a few mint leaves (optional) and refrigerate for a few hours before serving.Summer Berry Trifle
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8 Comments
John / Kitchen Riffs
May 4, 2021 at 11:05 amThis looks so nice! Love berry season, and they go nicely with whipped cream. But then, what doesn’t? 🙂 Fun dish — thanks.
Fran Flint
May 4, 2021 at 12:48 pmThanks John! I’ve put several desserts in the freezer- don’t want to eat too many at once!
angiesrecipes
May 4, 2021 at 12:10 pmDefinitely a must during summer time when the berries are in abundance! This is so beautifully presented and yummy, Fran.
Chef Mimi
May 4, 2021 at 9:39 pmSo pretty! And that cream sounds divine!
Raymund
May 6, 2021 at 6:16 amNothing wrong with store bought specially if they are good quality ones, it saves a lot of time. Now that you gave me that idea, I think its time to make my trifles too, I am lazy do it because of that fact that I have to make my own cake, not anymore. You trifle looks amazing and with the ricotta cheese, I guess it would add another layer of flavour to it
David Scott Allen
May 9, 2021 at 11:57 pmThis is the quintessential summer dessert, Fran – love it!
The-FoodTrotter
May 15, 2021 at 9:09 pmI tend to make a similar recipe but I add peach as well! I might try to recreate your recipe as well for a coming dinner, I bet it gonna have a lot of success 🙂
Jeff the Chef
June 12, 2021 at 11:52 pmThis looks delicious. Sometimes, easy and simplicity is the most perfect thing. I love the idea of using warmed jam to dress the berries. Genius!