This Patriotic Berry Trifle is the perfect mix of sweet and savory. Fresh and refreshing. A perfect summer dessert.

The star ingredient in this Patriotic Berry Trifle is my Homemade(ish) Dr. Cake which you can find here. (And is also in my book Crafty Family Ideas which you can buy here) The rest of the ingredients are crazy simple to find and will leave your guests begging you for more!

Patriotic Berry Trifle

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Ingredients

  

• 1 Vanilla Flavored Dr. Cake (recipe posted below) Baked & Cut into Chunks
• 2 lbs Fresh Strawberries Rinsed & Chopped
• 2 lbs Fresh Blueberries Rinsed & Chopped
• 2 ¾ cup Heavy Whipping Cream (cold)
• 1½ cup Powdered Sugar
• 1 tbsp Vanilla Extract

Instructions

 

• Once the cake has been baked and cooled, add heavy whipping cream, powdered sugar and vanilla into a larger mixer bowl. Whip on high speed until stiff peaks form.
• Layer the Trifle Dish:

  Start with a layer of cake chunks on the bottom, then add half of the fresh, chopped strawberries and blueberries and half of the whip cream.

  Add a second layer of cake, fruit and cream.
• For a decorative finishing touch, pipe some whipped cream swirls on top and garnish with a handful of strawberries and blueberries.

Mom’s Any Flavor Dr. Cake

This cake is totally choose-your-own adventure style. You like vanilla cake? Use vanilla flavor box cake with vanilla flavor pudding. Chocolate? Go ALL in with the chocolate! You could even use Chocolate extract in place of the Vanilla. How about a touch of lemon? Start with a vanilla cake and use lemon flavored pudding. Or vice versa. You simply can't go wrong!

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Ingredients

  

• 1 box Cake Mix Any Flavor
• 1 box Instant Pudding Mix (3oz) Any Flavor
• 1 cup All-Purpose Flour
• 1 cup Sugar
• 3/4 tsp Salt
• 1 ⅓ cup Water
• 1/8 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 1 cup Sour Cream Greek Yogurt works too. If you're hard core and goin' all Milli Vanilli (I typically do), you can even use Vanilla Greek Yogurt.
• 3 Eggs

Instructions

 

• Preheat oven to 325. Grease and flour pans.
• Mix all of the dry ingredients thoroughly.
• Add wet ingredients.
• Pour batter into greased and floured prepared pans filling a bit over halfway full.
• Bake until cake is firm. Baking time varies based on pan size. Follow box directions.

Notes

Keep in mind that the additional ingredients will increase the amount of batter you are making. I can easily fill (3) 6 inch round cake pans. Or one huge sheet pan. Or (2) 9 inch pans….you get the idea. You get a lot of cake with this recipe! You *may* find that you need to increase your baking time depending on how full your pan is. 325 is a good temperature as it allows your cake to bake thoroughly throughout without the worry of burning the top. The lower temp and additional bake time allows for a more even bake.