Berry Trifle

Indulge in the perfect summer dessert with our Berry Trifle recipe; layers of fresh berries, creamy custard, and light sponge cake come together for a delightful treat that's as beautiful as it is delicious.

Prep Time
Berry Trifle


  • 1 box Edmonds Classic Golden Butter Cake (340g) + ingredients required to make cake (butter, eggs, milk)
  • ½ cup sherry (125ml) (optional)1/2 cup raspberry jam (160g)
  • 600ml cream
  • ⅓ cup icing sugar (50g)
  • 1 tsp vanilla extract
  • 1kg Meadow Fresh Vanilla Custard
  • 250g fresh strawberries, hulled and halved
  • 125g fresh blueberries
  • 125g fresh raspberries


  1. Bake cake according to instructions on the box, making just two small changes - use a 20cm square tin rather than a round tin and reduce cooking time to 40 minutes (or until askewer inserted into the centre of the cake comes out clean). Allow to cool completely.
  2. Cut cake in half horizontally. Brush each half with sherry, if using, then spread with jam. Slice cake into small squares (2-3cm).
  3. Combine cream, icing sugar and vanilla in a large bowl and whip to medium peaks.
  4. Place half of the cake pieces in a large trifle bowl. Top with half of the custard. Add half the berries, then spoon half of the cream over the top. Repeat to use up all of the ingredients. Refrigerate until required.



  • Trifle can be made up to 24 hours in advance and refrigerated until needed.
  • Berries can be swapped out for other fruit of your choice. Try fresh stone fruit and pitted fresh cherries.

Add your review

Frances Harrisontry this

Try this


Trifle is alwqays my favourite


Thank you I enjoy your recipies


Yummy all the way