Summer Berry Trifle

clock 30 minutes bowl Serves 12


  • 1 bakery sponge cake, cut into 3cm cubes
  • 2 cups strawberries ( total 6 cups of berries)
  • 2 cups blueberries (total 6 cups of berries)
  • 2 cups raspberries (total 6 cups of berries)
  • 1 L custard
  • 250 ml cream
  • 2 cups berries of your choice to garnish
  • icing sugar for dusting
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  • 1. Measure out 1/2 cup sherry. In the base of a 2 litre glass bowl place a layer of sponge cubes. Sprinkle with a little sherry. Top with 2 cups of fresh berries followed by a layer of custard. Repeat the process finishing with berries.

  • 2. Whip the cream until it forms soft peaks. Spread over the trifle and top with the extra berries for garnish. Dust with icing sugar just before serving.

  • Tip: Trifle always tastes best the day after it is made. The flavours will have had time to infuse and develop.

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