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.
So this Mother’s Day, Dotter taught CE, Termite’s girlfriend, how to construct this delicious crowd pleaser.
- 1 Angel food cake
- cups Strawberries 4 sliced
- cups Blueberries 2
- 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
- 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.
- 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.
- 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!
- Keep chilled until serving.
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!