Easter Trifle

why make this recipe

This Easter Trifle is quick, bright, and easy to share. It uses simple store-bought components and fresh fruit. It looks pretty on the table and tastes fresh. If you like layered desserts, you might also enjoy a Black Forest trifle for another idea.

how to make Easter Trifle

Make the trifle in clear glass so the layers show. Start with cake pieces, add pudding, then fruit, and top with whipped cream. Chill it so the flavors come together. Serve with a spoon and a small plate for guests. You can also set other simple snacks nearby, such as Easter charcuterie board ideas, to make a nice spread.

Ingredients :

• Angel food cake or sponge cake
• Vanilla pudding or custard
• Mixed berries (strawberries, blueberries, raspberries)
• Heavy cream or whipped cream
• Fresh mint leaves (for garnish)

Directions :

1. Cut the cake into bite-sized pieces and layer them at the bottom of a trifle dish., 2. Next, add a layer of vanilla pudding or custard over the cake., 3. Add a layer of mixed berries on top of the pudding., 4. Repeat the layers until the dish is full, finishing with a layer of whipped cream on top., 5. Garnish with fresh mint leaves and additional berries., 6. Chill in the refrigerator for at least 2 hours before serving.

introduction

This recipe makes a bright and light dessert for Easter or spring. It is easy to change for what you have at home. Use fresh berries for the best taste. The trifle looks good and is simple to build.

how to serve Easter Trifle

Spoon the trifle into bowls or serve straight from the trifle dish. Add a few extra berries and a mint leaf on top for each serving. Serve cold. For a full meal, pair it with ham or simple mains — a Crock Pot Easter ham works well with the trifle.

how to store Easter Trifle

Cover the trifle dish with plastic wrap or use an airtight container for leftovers. Keep it in the fridge. Eat within 2 days for best texture and taste.

tips to make Easter Trifle

• Use fresh, ripe berries for best flavor.
• Slice cake into similar sizes so layers look neat.
• Make the trifle a few hours before serving so the pudding sets into the cake.
• If you want less sweetness, use plain custard or lightly sweeten the whipped cream.

variation (if any)

• Use pound cake or vanilla cake if you do not have angel food cake.
• Swap berries for sliced peaches or mixed tropical fruit in summer.
• Add a thin layer of jam or fruit compote between layers for extra fruit flavor.

FAQs

Q: Can I make this the night before?
A: Yes. Make it the night before and keep it in the fridge. Chill at least 2 hours, but overnight is fine.

Q: Can I use frozen berries?
A: Yes, but thaw and drain them first so the trifle does not get watery.

Q: How long will the cake stay soft?
A: The cake will soften after a few hours in the pudding. Eat within 2 days for best texture.

Q: Can I use store-bought whipped cream?
A: Yes. Store-bought whipped cream works well and saves time.

Conclusion

This Easter Trifle is simple, quick, and pretty for a holiday table. For another full recipe idea and pictures, see Easter Trifle Dessert – Bitz & Giggles.

Easter Trifle

This Easter Trifle is a quick and bright layered dessert made with simple store-bought components and fresh fruit, perfect for sharing during the holiday.

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Prep Time 20 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American, Holiday

Calories: 300

Ingredients Method Notes

Ingredients

  

Trifle Layers

• 1 large Angel food cake or sponge cake Use a store-bought or homemade cake.
• 2 cups Vanilla pudding or custard Store-bought or homemade.
• 4 cups Mixed berries (strawberries, blueberries, raspberries) Use fresh berries for best flavor.
• 2 cups Heavy cream or whipped cream Can use store-bought whipped cream.
• 1/4 cup Fresh mint leaves For garnish.

Method

 

Preparation

1. Cut the cake into bite-sized pieces and layer them at the bottom of a trifle dish.
2. Add a layer of vanilla pudding or custard over the cake.
3. Add a layer of mixed berries on top of the pudding.
4. Repeat the layers until the dish is full, finishing with a layer of whipped cream on top.
5. Garnish with fresh mint leaves and additional berries.
6. Chill in the refrigerator for at least 2 hours before serving.

Notes

Cover the trifle dish with plastic wrap or use an airtight container for leftovers. Keep it in the fridge and eat within 2 days for best texture and taste. You can make this a few hours before serving, or the night before.