Use your farm-fresh berries for this flavorful, layered treat that’s as simple as it is impressive. Using angel food cake makes it a lighter dessert for hot summer nights.
8 ounces blueberries
8 ounces strawberries, sliced
8 ounces red raspberries
8 ounces blackberries
1/2 cup water
1/2 cup sugar
2 teaspoons cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2-inch thick
1 cup cold water
1 package (8-serving) instant lemon pudding
16 ounces whipped cream topping
- Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.
- Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.
- In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.
- To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.
Enjoy the summer sun this season and check out what your local farmers’ market has to offer. Don’t feel shy about asking questions either. Local growers will let you know what tastes best and may even share a sample!