Best Summer Trifle Recipes

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.

SIMPLE BERRY CHEESECAKE TRIFLE RECIPE {NO COOK SUMMER FAVORITE!}

Steps:

• Wash, hull and slice the strawberries.
• Wash the blueberries.
• Tear up the angel food cake into bite size pieces.
• Make 2 packages of cheesecake pudding as instructed on the box.
• We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
• We kept layering until we were out of space!
• Such a great dish to bring to a bbq or for the 4th of July!

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.

SUMMER FRUIT AND MERINGUE TRIFLE

Steps:

• Using electric mixer, beat yolks in medium bowl to blend. Add sugar and beat on high speed until thick and pale yellow, about 3 minutes. Reduce speed to low; beat in cornstarch.
• Place milk in heavy medium saucepan. Scrape seeds from vanilla bean into milk; add bean. Bring mixture to boil. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Cook over medium heat until very thick and center of mixture is bubbling, whisking constantly, about 2 minutes. Remove pastry cream from heat. Whisk 1 minute. Strain into large bowl. Place sheet of plastic wrap directly onto surface. Chill until cold, at least 3 hours. (Pastry cream can be made 1 day ahead. Keep refrigerated.)
• Whip cream in large bowl until stiff peaks form. Whisk pastry cream to loosen. Fold 1 cup whipped cream into pastry cream. Fold in remaining whipped cream. Cover and refrigerate while preparing fruit.
• Place meringues in large resealable plastic bag and seal. Coarsely crush meringues with mallet, leaving some large pieces (there should be about 6 cups). Place nectarines in another large bowl. Fold 1/2 cup peach preserves into nectarines. Place peaches in another large bowl. Fold remaining 1/2 cup peach preserves into peaches. Place 3 containers boysenberries in another large bowl; fold in boysenberry preserves. Spread 2 cups crushed meringues over bottom of 14-cup trifle dish. Spoon nectarines over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon boysenberry mixture over meringues. Spread 13/4 cups pastry cream over fruit. Cover fruit with 2 cups crushed meringues. Spoon peach mixture over meringues. Place remaining cream in large dollop in center of trifle. Decorate top with additional berries. Refrigerate at least 3 hours and up to 5 hours.

SUMMER BERRY WAFFLE TRIFLE

Steps:

• Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
• When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
• In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
• Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.

STRAWBERRY BLACKBERRY SUMMER TRIFLE

Steps:

• 1. Reserve a handful of whole strawberries and blackberries to top the cake.
• 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
• 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
• 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.

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 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.

SUMMER PEACH-BERRY TRIFLE

Steps:

• FOR PEACH COMPOTE In a heavy saucepan over medium heat, combine peaches, sugar, vanilla and bourbon. Simmer until thick syrup forms and peaches become soft, remove from heat and cool FOR PASTRY CREAM In medium stainless steel bowl, combine sugar, and yolks with wooden spoon. Sift the cornstarch and add to mixture, mixing to a smooth paste. Set aside In a heavy saucepan, combine milk and vanilla and heat to boiling. Watch CAREFULLY. remove from heat and temper egg mixture. If there are any lumps, pass through a strainer Place the egg-milk mix back on heat and whisk, bringing to a boil When it comes to a boil, whisk an additional 45 - 60 seconds until mixture coats the back of a spoon. With spoon coated you can swipe your finger along the back of the spoon and it leaves a clean strip. (Remove from heat immediately and place into a clean bowl. Cover surface with plastic wrap to prevent a crust from forming. Cool... may be refrigerated for up to 3 days TRIFLE 2T bourbon 2C pastry cream (pre made) 1 1/2C fresh berries 3/4 C heavy cream, whipped to soft peaks ASSEMBLE: In low wide mason jars, (or trifle bowls) place 6 cake cubes, drizzle with 1/2t bourbon. add a layer of berries, then a layer of pastry cream, add a layer of cake cubes then add peach compote. Top with a layer of pastry cream. Top with a layer of whipped cream. If using jars, screw on the lids and refrigerate for up to 6 hours. Clean inside of jar or dish with a wet paper towel of any smudges between layers

SUMMER BERRY TRIFLE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until thickened. Stir in berries.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.
• Place half the cake cubes in large serving bowl; top with half the pudding mixture. Cover with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.

SUMMER BLUEBERRY TRIFLE

Steps:

• In a bowl, beat the cream cheese and sugar.
• Add in the condensed milk, vanilla, and dry pudding mix; beat well.
• Fold in 1 1/2 cups sweetened whipped cream.
• Layer half of the cake pieces in the bottom of a big trifle bowl.
• Top with a layer of cream mixture, then layer with half the blueberries.
• Repeat layers; spread remaining whipped cream over the top; serve.
• Refrigerate leftovers.

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.

SUMMER FRUIT TRIFLE

Steps:

• Beat cream cheese and 1/2 cup sugar in large bowl until light. Gradually beat in cream. Add vanilla; beat until medium-stiff peaks form. Put 2/3 cup mixture in pastry bag and refrigerate. Set aside the rest. Combine fruit, 2 tablespoons sugar and cinnamon in another large bowl. Mix jam and run in small bowl to blend. Arrange enough cake slices in bottom of 3 quart trifle disk to cover. Brush with 3 tablespoons jam mixture. Top with 2 cups of fruit. Top with half of cream cheese mixture in bowl. Top with another layor of cake, brush with 3 tablespoons jam mixture and top with 2 cups fruit and remaining cream cheese mixture. Cover with anopther layer of cake, brush with remaining jam mixture, top with remaining fruit. Cover and chikll at least 3 or up to 8 hours. Pipe cream cheese mixture in pastry bag atop edge of trifle and serve.

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.