This classic Fruit Trifle is a show-stopping dessert that combines layers of sweet indulgence with just 333 calories per serving. In under 40 minutes, you’ll create an elegant masterpiece of fresh fruits, creamy custard, and delicate cake that’s perfect for special occasions or weekend gatherings. The beautiful balance of textures and flavors, along with its stunning presentation, makes this trifle a crowd-pleasing treat that never fails to impress.
Ingredients for a Perfect Fruit Trifle
- Angel Food Cake: 1 bundt pan size, can use homemade or store-bought for convenience
- Fresh Fruits: 5-6 cups of your favorite seasonal fruits, washed and sliced
- Heavy Whipping Cream: 2 cups, cold for best whipping results
- Powdered Sugar: 1/2 cup to sweeten the cream
- Vanilla Extract: 2 teaspoons for flavoring
For the Vanilla Pudding
- Whole Milk: 2 2/3 cups, divided as per instructions
- Granulated Sugar: 1/2 cup
- Cornstarch: 1/4 cup for thickening
- Salt: 1/4 teaspoon to enhance flavors
- Egg: 1 large, for richness
Step-by-Step Instructions
- Prepare the Pudding: Heat 2 cups milk until boiling. Meanwhile, mix sugar, cornstarch, and salt. Add remaining milk and egg, whisk until smooth.
- Finish Pudding: Gradually combine hot milk with sugar mixture, return to pan, and cook until thickened. Add vanilla and chill.
- Make Whipped Cream: Beat cream until soft peaks form, add powdered sugar and vanilla, continue beating to stiff peaks.
- Layer the Trifle: Start with cake chunks, add pudding, fresh fruits, and whipped cream. Repeat layers until filled.
- Chill and Serve: Refrigerate until ready to serve. Best enjoyed within 2-3 days.
Fruit Selection Tips
The best fruits for your trifle are berries, peaches, and any seasonal favorites! Try mixing colors and textures – strawberries, blueberries, and raspberries make a beautiful display. For extra flavor, add sliced peaches or mandarin oranges. Fresh fruit works best, but you can use thawed frozen berries in a pinch. Just pat them dry first to keep your trifle from getting too soggy.
Make-Ahead Magic
You can make the pudding and whipped cream up to 2 days before assembly. Keep them separate in covered containers in the fridge. The angel food cake can be cut into pieces a day ahead too! When you’re ready, just layer everything together. While you can make the whole trifle 2-3 days ahead, it looks and tastes best when assembled the same day you’ll serve it.
Serving Tips
A trifle is the star of any dessert table! Serve it in a clear glass bowl to show off those pretty layers. Don’t worry if the layers aren’t perfect – a slightly messy look adds to its charm. For easy serving, use a large spoon to dig deep through all the layers. This recipe makes enough for 10-12 people, perfect for parties and family gatherings!
Quick Substitutions
No time to make pudding from scratch? Use instant vanilla pudding! Pound cake works great instead of angel food cake. For the topping, you can use store-bought whipped cream, but homemade really does taste better. If you’re out of vanilla extract, try almond extract for a fun twist – just use half the amount since it’s stronger.
Fruit Trifle
Equipment
- Bundt Pan
Ingredients
Base Ingredients
- 1 bundt pan angel food cake homemade or store-bought
- 5-6 cups fresh fruit
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Vanilla Pudding
- 2 2/3 cups whole milk divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
- While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
- Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly. Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
- Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed.
- Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled.
