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Three-berry Trifle

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  • Prep 15 min
  • Total 2 hr 50 min
  • Servings 12
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Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.
Created May 7, 2010
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  • 1 pkg Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 cups (500 mL) blueberries
  • 2 cups (500 mL) raspberries
  • 2 cups (500 mL) strawberries, halved
  • 1/3 cup (75 mL) granulated sugar
  • ¼ cup (50 mL) raspberry-flavoured liqueur or cranberry-raspberry juice
  • 1 cup (250 mL) whipping cream
  • 2 tbsp (25 mL) icing sugar


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • 2
    While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
  • 3
    In chilled large bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff peaks form.
  • 4
    Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired.

Expert Tips

  • Tip 1
    Spread the fruit layers all the way to the edges of the trifle bowl so that the colours will be visible when the trifle is assembled.
  • Tip 2
    Using a chilled bowl and beaters ensures that the whipping cream will quickly form peaks when beaten.

Nutrition Information

No nutrition information available for this recipe
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