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Summer Berry Trifle

Summer Berry Trifle

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Course: Cake, Dessert


  • 1 5.9 oz package instant vanilla pudding mix
  • 3 cups whole milk or milk of choice, cold
  • 12 oz whipped topping thawed
  • 2 loaves of pound cake cut in 1-inch squares
  • 16 oz strawberries slices
  • 16 oz blueberries
  • 2 tablespoons sugar divided
  • 1 tablespoon lemon juice


  • In two separate bowls add the strawberries and the blueberries in the other bowl. Add one tablespoon sugar in each, a squeeze of lemon juice, and stir. Let stand for 30 minutes until they begin to release their natural juice.
  • In a large mixing bowl beat pudding mix, and milk. Let stand for 5 minutes until it thickens. Add whipped topping and beat together until incorporated.
  • Assembly: Start with 1/3rd of the pound cake on the bottom of a trifle bowl. Add 1/3 of the macerated strawberries and blueberries. Add 1/3rd of the pudding mixture. Repeat layers. Refrigerate for 2-3 hours, best if served the next day.

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