June is turning into dessert month! I made this trifle for a dinner party recently. It's a yummy combination of fruit, cream and angel food cake! I use a box cake mix so this recipe takes very little time to pull together. My boys got a kick out of the cake getting inverted on a beer bottle when it came out of the oven! They didn't understand that angel food cake is so light and airy that it would fall under it's own weight if not inverted.
Summer Berry Trifle:
2 cups strawberries
2 cups blueberries
1 cup raspberries
3/4 cup confectioner sugar, divided
3 tsp vanilla extract
11/2cups heavy whipping cream
1/4 cup sour cream
1 angel food cake, cubed or torn into pieces
Prepare cake per package instructions and let cool completely inverted on a bottle. Cube cooled cake and set aside. Toss the fruit with 1/4 cup of confectioner sugar plus 2 tsp of vanilla. Let fruit mixture rest about 15 minutes to allow sugar and fruit to macerate (break down and get syrupy). Before making the sweetened whipped cream, place the mixing bowl and beaters in the freezer for at least 15 minutes. The chilled bowl and utensils will allow the cream to set up better. Mix the heavy whipping cream, 1/2 cup of confectioner sugar and the reminding teaspoon of vanilla until soft peaks form. Fold sour cream into the mixture. To assemble the trifle, start with a layer of cake then a 1/2 cup of berries and a 1/2 cup whipped cream mixture. Repeat layering 2 more times and then top with remaining berries. Chill the trifle at least 2 hours before serving!