Summer Berry Trifle
My summer officially comes to an end in 12 hours, when I board the plane back to school. Three and a half months full of cooking, working, reading, and seeing friends could not have gone by faster. I am super excited to return to school and see all my friends, but at the same time it’s tough to let go of the carefree days of warm weather and no stress. So to conclude this summer with a bang, I am posting a special treat…a summer berry trifle!
Trifles are breathtaking – they look beautiful in their elegant glass containers, standing proudly with a multitude of layers. Aesthetically, these layers of fruit, cream, and cake all blend together amazingly (not to mention the fusion tastes even better). You can make out the different layers but they meld into each other so it’s hard to tell where a layer starts and ends. Basically, a trifle is a bunch of blurred lines (summer song reference anyone?)
Assembling the trifle is so much fun because you get to see how 3 simple ingredients slowly build up into a gorgeous masterpiece. I had leftover ingredients from the trifle so I made mini ones! They are so cute and would definitely be an awesome treat if you’re only serving several people.
The task of making my own trifle seemed daunting, but it is actually quite simple. There are 3 parts – the cake, cream, and fruit. For the cake I used store-bought pound cake. The cream was a heavenly mixture of homemade whipped cream and pudding. For the fruit, I used freshly chopped strawberries and blueberries. Yum!
So that’s all for my summer recipes! Now it is time to head back to college and see if I can make magic in a college dorm kitchen. My mom and I just shipped 2 boxes full of cooking utensils to my dorm so soon enough, we’ll find out if I can make this year’s college dining experience not so average. 😉
SUMMER BERRY TRIFLE
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1 package of instant vanilla pudding
3 cups milk
1 pound cake (9 in.), cut into cubes
3 cups strawberries, cut in halves
2 cups blueberries
Use an electric mixer to beat heavy cream until stiff peaks are about to form. Beat in vanilla and sugar until stiff peaks form.
Prepare pudding with milk according to instructions. Fold in half of pudding mixture into whipped cream until blended. Set aside.
In a trifle bowl, layer cubes of pound cake, cream mixture, and berries. Repeat layers.
Refrigerate for 4 hours before serving.