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Easy Triple Berry Trifle Jars

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A fresh, layered dessert featuring berries, whipped cream, and cake cubes assembled in jars. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon sugar or honey (optional)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup pound cake or angel food cake, cut into 1-inch cubes

Instructions

  1. Gently rinse the strawberries, blueberries, and raspberries under cold water. Pat dry with paper towels. Hull and slice the strawberries into bite-sized pieces. If berries aren’t sweet, sprinkle with sugar or honey and toss lightly. Set aside.
  2. Pour cold heavy whipping cream into a chilled medium bowl. Add powdered sugar and vanilla extract. Beat with electric mixer or whisk until soft peaks form, being careful not to overbeat.
  3. Cut pound cake or angel food cake into 1-inch cubes, aiming for uniform sizes.
  4. Assemble jars by layering about 1/3 cup cake cubes at the bottom, then 2 tablespoons whipped cream, followed by 1/4 cup mixed berries. Repeat layers until jar is full, finishing with berries on top.
  5. Chill jars in the refrigerator for at least 30 minutes before serving to let flavors meld and cake soften slightly.

Notes

Use frozen berries if fresh are unavailable but thaw and drain well to avoid sogginess. For gluten-free, substitute cake with gluten-free sponge or ladyfingers. For dairy-free, use coconut cream instead of heavy cream. Assemble close to serving time for best freshness. Store refrigerated up to 24 hours.

Nutrition

Keywords: triple berry trifle, berry dessert, layered dessert, easy dessert, summer dessert, whipped cream dessert, pound cake dessert

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