Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup blueberries
- 1 prepared vanilla sponge cake, cubed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Dark chocolate shavings for garnish
Instructions
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Layer the sponge cake cubes at the bottom of the trifle dish.
- Add a layer of mixed berries over the cake.
- Spread a generous layer of whipped cream over the berries.
- Repeat the layers until the dish is filled, finishing with whipped cream on top.
- Garnish with chocolate shavings and extra berries.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use fresh berries for the best flavor and presentation.
- You can substitute vanilla sponge cake with ladyfingers or any sponge cake leftovers.
- For a dairy-free version, use coconut whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-bake, layered assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg