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Three-Berry Trifle

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Three-Berry Trifle
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  • Prep 15 min
  • Total 2 hr 50 min
  • Servings 12
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Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.
Updated Aug 4, 2011

Ingredients

  • 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 pint (2 cups) blueberries
  • 1 pint (2 cups) raspberries
  • 1 pint (2 cups) strawberries, halved
  • 1/3 cup granulated sugar
  • 1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • 2
    While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
  • 3
    In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
  • 4
    Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spread the fruit layers all the way to the edges of the trifle bowl so that the colors will be visible when the trifle is assembled.
  • tip 2
    Using a chilled bowl and beaters ensures that the whipping cream will quickly form peaks when beaten.

Nutrition

330 Calories, 14g Total Fat, 3g Protein, 47g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
290mg
12%
Potassium
150mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
11%
Sugars
28g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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