Fruit Trifle

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We received a trifle dish as one of our wedding gifts and with the low price of strawberries, I immediately wanted to make fruit trifle for Easter.

Since this is so easy to make and I was already cheating by purchasing the angel food cake instead of making it, I decided fresh whipped cream was the way to go.

Fruit Trifle
Source: A Cookaholic Wife Creation
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Ingredients:
    • 1 angel food cake ring
    • 1 1/2 cartons strawberries, hulled and sliced
    • 12 oz. fresh/frozen blueberries
    • 6 oz. fresh/frozen peaches, sliced
    • 3/4 cup fresh/frozen raspberries
    • 2 bananas, sliced
    • 32 oz. heavy whipping cream
    • 3 tsp. vanilla extract2 tbs. powdered sugar

Directions:
1. Place the bowl of your stand mixer and the beater attachment in the refrigerator for 20-30 minutes before preparing this.
2. Add the heavy whipping cream, vanilla extract and powdered sugar to the stand mixer. Start off on low speed until everything is combined and then increase to medium/high speed. Once the mixture is the consistency of whipped cream, turn off the mixer and set the bowl aside.
3. Break off chunks of the angel food cake and make a layer on the bottom of the trifle dish.
4. Add a layer of strawberries, then bananas, followed by blueberries and peaches. Sprinkle some of the raspberries on top.
5. Add half of the whipped cream on top, spreading to the edges.
6. Repeat with another layer of food cake and fruits, topping with the remaining whipped cream.
7. Refrigerate for at least 1 hour before serving.

Nothing makes me think of warm weather more than a dessert like this. It is absolutely delicious. It looks great in the bowl and is really easy to assemble. What more do you need for a fast but yummy dessert?
I had extra strawberries, so I decided to add those on top.

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