Blueberry Strawberry Shortcake Trifle
A family-sized layered dessert, layering fresh berries, cake, custard and cream. Easy to throw together and sure to be enjoyed.
Equipment
- large trifle dish or other glass bowl to show off the layers
- 2 small bowls
- spatula
Ingredients
- 1 loaf pound cake such as a half batch of my thrifty pound cake recipe
- 2 cups strawberries, quartered
- 2 cups blueberries
- 1 tablespoon light brown sugar (muscovado)
- ½ tablespoon granulated sugar or caster sugar
- 1½ cup vanilla pastry cream or custard you can use my vanilla pastry cream recipe here
- 2 cups vanilla stabilized whipped cream one quantity of my stabilised whipped cream recipe will work well or use store bought creams such as Cool Whip
Instructions
Instructions to Macerate Berries
- Place the strawberries in one bowl and the blueberries in a separate bowl. Add the brown sugar to the strawberries and the caster sugar to the blueberries. Toss each together, cover and set aside in the fridge. It is best to leave these for at least half an hour, but this can be made a day in advance.
Instructions to Layer the Dessert
- Cut your cake into slices and layer these on the bottom of the bowl. Make two layers of cake.
- Add a layer of fruit, including the juices from the macerating process. Reserve some for garnish (optional).
- Next, add a layer of your custard, followed by a layer of berries and another layer or two of cake.
- Top off the whole dessert with the whipped cream and a sprinkling of berries left over to decorate.
- Chill until ready to serve.
Notes
This recipe is a guide and you can adjust measurements based on your ingredient availability and tastes.
Nutrition
Calories: 388kcalCarbohydrates: 56.1gProtein: 6.2gFat: 16.4gSaturated Fat: 9.6gCholesterol: 109mgSodium: 270mgPotassium: 176mgFiber: 1.9gSugar: 38.1gCalcium: 77mgIron: 2mg
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