Best 6 Summer Trifle Recipes

SUMMER FRUIT TRIFLE

Steps:

• Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

STRAWBERRY-BLACKBERRY SUMMER TRIFLE

Steps:

• Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
• Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
• Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
• Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.

SUMMER BERRY TRIFLE

Steps:

• 5. Pour batter into prepared sheet; spread evenly. Bake until top is golden brown and cake springs back when pressed lightly in center, 13 to 16 minutes. 6. Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto wire rack. Carefully remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes. 7. FOR THE FRUIT FILLING: Place 1½ cups strawberries, 1 cup blackberries, 1 cup raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining berries in large bowl; set aside. Using potato masher, thoroughly mash berries in saucepan. Cook over medium heat until sugar is dissolved and mixture is thick and bubbling, 4 to 7 minutes. Pour over berries in bowl and stir to combine. Set aside. 8. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and 1 tablespoon sherry on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. 9. Trim ¼ inch off each side of cake; discard trimmings. Using serrated knife, cut cake into 24 equal pieces (each piece about 2 1/2 inches square). 10. Briefly whisk pastry cream until smooth. Spoon ¾ cup pastry cream into trifle bowl; spread over bottom. Shingle 12 cake pieces, fallen domino–style, around bottom of trifle, placing 10 pieces against dish wall and 2 remaining pieces in center. Drizzle ¼ cup sherry evenly over cake. Spoon half of berry mixture evenly over cake, making sure to use half of liquid. Using back of spoon, spread half of remaining pastry cream over berries, then spread half of whipped cream over pastry cream (whipped cream layer will be thin). Repeat layering with remaining 12 cake pieces, sherry, berries, pastry cream, and whipped cream. Cover bowl with plastic wrap and refrigerate for at least 6 hours or up to 36 hours. Garnish top of trifle with reserved berries and serve.

SIMPLE SUMMER TRIFLE

Steps:

• 1. Dissolve strawberry Jello in 1 c boiling water. Add 1 c cold water. Refrigerate in a shallow dish for 1 hour until slightly thickened. Toss banana slices with 1/4 c of the pineapple juice from the can. Set aside. Chop pineapple chunks if desired.
• 2. While the Jello is setting up, start your trifle layers. Place half of the cake cubes in the bottom of a trifle dish. Put half of the mashed strawberries and sliced strawberries on top. Add half of the bananas and half of the pineapple pieces next. Spoon half of the prepared Jello on top. Refrigerate trifle for 20-30 minutes.
• 3. In a small bowl, whisk the pudding mix with the milk for 2 minutes. Let sit for 2 minutes to thicken. Spread half of the pudding on the trifle. Repeat all layers - cake, strawberries (mashed and sliced), bananas, pineapple, Jello, and pudding. Top with Cool Whip. Serve immediately or refrigerate until serving. *Optionally, you may add 1/4 c toasted slivered almonds to the top when serving.

SUMMER TRIFLE

Steps:

• 1. In a mixing bowl, whisk together the cheese, sugar, yoghurt, and vanilla until completely combined. 2. Mix the orange and Cointreau together in a flat dish. Dip half of the fingers in this mixture, coating thoroughly and lay them in the bottom of 6 ramekins or martini/dessert glasses, 2 halves in each Ramekin/glass. 3. Spoon one and a half tablespoons of the cheese mix on top of the biscuits in each ramekin, followed by a layer of berries. Repeat this layering with the remaining fingers and mix, top with remaining fruit and grate the white chocolate over the top of each dessert. 4. Chill for at least four hours before serving.

SUMMER TRIFLE

Steps:

• Cut pound cake loaf in half lengthwise and then in 1/2-inch slices.
• Line sides and bottom of clear bowl with a layer of pound cake.
• Spoon in 1/2 pudding, 1/2 bananas, 1/2 cherries, 1/2 peaches and 1/2 strawberries.
• Mix aromatic bitters with pineapple juice; sprinkle half of juice over fruit.
• Put in another layer of pound cake and remaining pudding, bananas, cherries, peaches and strawberries.
• Fold yogurt into whipped cream.
• Spread on top.
• Sprinkle with chopped nuts.
• Refrigerate 1 hour before serving.