Fresh Fruit Trifle
The birthdays of my mother and my brother are within just a few days of each other. The members of my family don’t love sweets as much as I do, and when I bake a cake for them I tend to eat the biggest piece of all! Last year I made this orange coconut cake for my mom’s birthday. But this year, rather than make two frosting-laden cakes (one for my brother and one for my mother) I decided to do something a little lighter and fresher. A birthday trifle seemed like a perfect option. It is light because it is made with fluffy angel food cake and it incorporates all fresh fruit. Additionally, it isn’t wrapped in a thick layer of sugary frosting.
This trifle was so creamy and delicious!
- Everyone agreed that the cinnamon really added the flavor that pulled the entire dish together.
- Feel free to “make it yours” by adding fruit you like and omitting those you don’t.
- Trifles are just so pretty to look at! Best of all they don’t really require much skill. You can’t really do anything “wrong” because in the end everything mixes together!
- For the pudding I used this recipe, the filling for Boston Cream Pie, and I was very happy with it. It is very fresh and creamy. I find boxed puddings to be a little sweet, but by all means, you could definitely substitute store-bought pudding here.
- I purchased a round angel food cake from the bakery of my grocery store for $4.99 and I was very happy with it. However, you could absolutely make your own angel food cake and use it in this recipe.
Fresh Fruit Trifle:
- approximately 1 pint of fresh blueberries, rinsed and drained
- approximately 1 pint of fresh strawberries, rinsed, drained, hulled and sliced (save one whole berry for garnish)
- 2-3 fresh peaches, peeled, cored and diced
- 2-3 tablespoons of brown sugar
- 1 teaspoon of ground cinnamon
Garnish and Assembly
- one store bought angel food cake (or you can bake your own)
- one small container of Cool Whip or whipped cream
Make the pudding:
In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.
When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Stir constantly with a wooden spoon. Be sure to scrape the bottom of the pan to prevent it from burning. As it begins to thicken, clumps may form. Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl. Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding. (This prevents a film from forming.) Chill for about one hour.
Prepare the fruit:
Combine all fruit, brown sugar, and cinnamon in a medium bowl and use a wooden spoon to toss well to combine. Let stand at room temperature for about 30 minutes.
Slice angel food cake into one-inch thick pieces and layer on the bottom of a glass trifle dish, covering the bottom of the dish. Spoon half of the fruit mixture on top of the angel food cake. (Be sure to drizzle any liquid that formed from the fruit and sugar. Don’t waste it!) Spread half of the pudding over the fruit mixture. Repeat these layers until you have used all of your components. Top final layer with Cool Whip (or whipped cream) and garnish with a berry, if desired. Keep refrigerated until just before serving.