Mixed Berry Trifle

Prep Time: 30 mins

Cook Time: 30 mins

Additional Time: 30 mins

Serves: 20



Vanilla Sheet Cake:

  • 2 cups + 2 tbsp all-purpose flour (276 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp salt (3 grams)
  • 2/3 cup unsalted butter, room temperature (150 grams)
  • 2/3 cup egg whites (or about 5 egg whites) (185 grams)
  • 1 cup buttermilk, room temperature (240 grams) - try this homemade recipe!
  • 1 tsp vanilla extract (4 grams)
  • 1 tbsp vegetable oil (14 grams)

Vanilla Pudding Filling:

See DIY Vanilla Pudding Recipe here!

Vanilla Whipped Cream:

  • 1/4 cup granulated sugar (60 grams)
  • 2 cups heavy cream (or whipping cream) (460 grams)
  • 1 tsp vanilla extract (3 grams)

Additional Ingredients:

  • 2 jars strawberry jam (16 oz. size)
  • 1 large container strawberries (16 oz. container)
  • 1 pint fresh blueberries
  • blackberries and raspberries for garnish
  • small star shaped cookie cutter (optional)



Vanilla Cake Layers:

  1. Preheat oven to 180°C. Line one half sheet pan (9 x 13 inches) with parchment paper, and grease with non-stick cooking spray.
  2. In a large bowl or bowl of a stand mixer, mix together 2 cups + 2 tbsp all purpose flour, 2 cups sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt on a low speed until combined. You can use either a stand mixer or a hand mixer.
  3. Mix in 2/3 cup unsalted butter slowly into the dry mix on a low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.
  4. Pour in 2/3 cup egg whites and mix on low until just incorporated. Mix in 1 cup of buttermilk in two instalments, on a low speed. Scrape down the sides of the bowl with a rubber spatula.
  5. Add in 1 tsp vanilla extract and 1 tbsp vegetable oil and mix at a low speed until fully incorporated.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 30-32 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  8. Place sheet cake in the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pan and remove the layers.
  9. Use a serrated knife to trim away any caramelization and cut the cake into 1 inch cubes.

Vanilla Pudding Filling:

  1. See DIY Vanilla Pudding Recipe here!

Vanilla Whipped Cream:

  1. Next make the vanilla whipped cream.
  2. In a chilled metal bowl, add in 2 cups of heavy cream, 1/4 cup granulated sugar, and 1 tsp vanilla extract.
  3. Beat on medium high speed with a whisk attachment.
  4. Beat for 3-4 minutes until medium peaks form. While doing this, stop the mixer and check the consistency several times to ensure you don't over whip the cream! If you over whip it, it will slowly start to turn into butter and separate, and you won't be able to salvage it.
  5. Keep your eye on your mixer during this process! Whipped cream can go from the perfect consistency to over whipped in a matter of seconds.

To Assemble The Cake:

  1. Place cubes of cake into the bottom of a trifle dish, fully covering the bottom.
  2. Add an even layer of vanilla pudding over the cake bits, using half the pudding mix.
  3. Carefully spread strawberry jam on top of the pudding, using one of the jars of jam.
  4. Create a layer of blueberries, and line the edge of the bowl completely with berries.
  5. Top with half of the whipped cream, spreading with an offset spatula to create an even layer.
  6. Repeat with remaining ingredients, but use strawberry slices in place of blueberries.
  7. Add a garnish of fresh berries to the top of the trifle, and enjoy!


Recipe Credit: Chelsweets