Greetings. This is the best time of the year for berries, and nearly everyone enjoys them with cake and cream. Making a trifle is more of a formula than a recipe – cake, fruit and cream are the foundation, but the amount of each is up to you. A traditional trifle would have custard in it, but that requires a stovetop encounter, which produces unwanted heat in the summer kitchen! 

Quick & Easy Berry Trifle

sponge cake, fresh or leftover*

strawberries, chopped or sliced  black currant fruit spread**

cream cheese, softened (approx 3 ozs) 

sour cream (approx ½ cup)

powdered sugar, to taste    whipping cream

vanilla extract (approx 1 tsp)

almond extract (approx ¼ tsp, optional)

blueberries, raspberries, strawberries, fresh mint for garnish

Cut cake into pieces – either large chunks or slices

Stir together the black currant fruit spread and strawberries, using enough fruit spread to generously coat the berries. Beat cream cheese until smooth. Beat in sour cream until smooth. Beat in powdered sugar until combined, about 30 seconds. Add whipping cream and beat until light and fluffy, adding more whipping cream as necessary to achieve desired consistency. Beat in vanilla extract and almond extract just until combined. 

In a trifle bowl or glass serving bowl, layer ingredients: cake, strawberries, then cream. Repeat layering process once or twice, depending on the serving bowl being used. Top with assorted berries. Add a few mint leaves for decoration.

* Use any white or yellow cake with a fairly light texture – frozen and thawed is okay, too. **I use St. Dalfour brand, but any currant jam or spread is okay