Chantilly Berry Trifle

Berry Chantilly Trifle

This is my favorite spring-time, berry-season dessert, and it was adapted by my Dotter from the Chantilly Cake baked by local Rouse’s supermarket bakeries and Whole Foods.  We first tasted the cake at my oldest son’s birthday party several years ago, and it was definitely a keeper.  I love this spin on it, though, which takes it from typical cake texture with frosting to a lighter and eye-appealing alternative.Dotter and CE construct trifle

So this Mother’s Day, Dotter taught CE, Termite’s girlfriend, how to construct this delicious crowd pleaser.

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Chantilly Berry Trifle
Prep Time
30 mins
Total Time
30 mins
 
Light, fresh, gorgeous alternative to Chantilly cake.
Servings: 10
Author: Rachel DoVi Billiot Klaus
Ingredients
  • 1 Angel food cake
  • cups Strawberries 4 sliced
  • cups Blueberries 2
  • Sugar
  • 2 8 oz containers Yoplait French vanilla yogurt or strawberry if you prefer
  • 2 pints heavy whipping cream
  • 6 Tbsp . or more confectioners sugar
  • 3-4 tsp . almond extract
  • 2-3 tsp . vanilla extract
Instructions
  1. The night before, slice strawberries and mix with approx. 1/4c of sugar and a little water to create a light syrup. Do the same with whole blueberries in separate bowl. Refrigerate.
  2. The next day, before assembling the trifle, whip the heavy cream, confectioners sugar, and extracts until fairly stiff. Extracts and sugar may be adjusted according to preference.
  3. Make a layer of pieces of angel food cake, then top with a little vanilla yogurt, then berries, then whipped cream. Repeat until you've filled your bowl to the top!
  4. Keep chilled until serving.
Recipe Notes
Frozen berries can be substituted for fresh berries.

This recipe is so simple, and I think your entire gang will rave about it!  The best part of this dessert for the spring and summer is that you DO NOT have to heat up the kitchen!  

Whether it’s for a family gathering or the ladies book club, I hope you give it a try and let us know if you think it’s a keeper, too. I think I might make this for my summer birthday, as well! It’s THAT good!

Happy Trifling, with a dessert that’s not trifling at all!

BW

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Comments

Chantilly Berry Trifle — 15 Comments

  1. I like Trifles. I could easily see this as a good 4th of July dessert. The color combination alone delivers for this occasion.
    Dotter, good to see your contributions for BW’s last 2 post.

  2. We love trifles and this one looks really good. If you have them on hand, and one is allergic, try some toasted walnuts or pecans in it. Yummy.

    • I would love it with pecans, but some people in our family don’t care for crunchy things in their cake or ice cream (or brownies) although I can’t understand why not!!!

  3. I’ve always enjoyed trifles, and the combination of blueberries and strawberries is perfect right now, since both are available locally. Another combination I’ve done involves lemon yogurt mixed with lemon curd, some lemon zest, and blueberries. Otherwise, the recipe’s the same.

    Another midwestern summer favorite was to slice an angel food cake in thirds, horizontally. Then, you put something yummy between the layers: Lemon curd, a strawberries and whipped cream combo, or orange and lime sherbet. Frost the whole thing with sweetened whipped cream, and freeze. Bring it out and let it thaw just enough that you can cut it, and have at it. Wonderful!

  4. This looks too good NOT to try making it! I’ll definitely do that for the office, I know the guys will love it! I even have an old trifle dish I have never used! Oh, I use it to store odds and ends in, now I can use it for what it was made to hold!!! Thanks Wendy for posting this.

    • I hope you DO clean out that trifle dish and make some! You’ll be the belle of the office, as though you weren’t already!!!!!

  5. I found this recipe on Pinterest and it looks amazing, being that I love Rouse’s Chantilly cake. How do you think this would do with blackberries added to it?

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