Try this Easy Summer Trifle! By layering ripe berries (or your favorite summer fruit), poundcake, and lightly sweetened whipped cream, you create a stunning dessert centerpiece that can be made ahead of time. To make this recipe dairy-free, choose a vegan poundcake and make the whipped cream with coconut cream. Whichever whipped cream you make, be sure the ingredients are well-chilled before whipping! Garnish with mint and powdered sugar for an elegant summertime treat.
- 1 cup whipping cream*, well chilled
- 1 tablespoon cane sugar
- 1/4 teaspoon vanilla extract
- 8 ounces strawberries, cored and sliced
- Angel food cake, sliced
- Mint, optional
- Powdered sugar, optional
*Substitute cream for coconut cream or the top thickened cream from coconut milk to make dairy-free/vegan. Thoroughly chill coconut cream before whipping for best results.
1 Prepare the whipped cream by whisking together cream, sugar, and vanilla extract until soft peaks form.
2 Cut cake slices to fit into serving vessel.
3 To assemble trifle, layer cake, whipped cream, and strawberries to fit serving dish. Garnish with mint and powdered sugar if desired.
30 MIN • SERVES 4 • DAIRY-FREE
Recipe provided by INFRA.