From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Prepare your cake according to box directions. Once finished baking, set on a cooling rack to cool completely.
2
While your cake is baking, whisk together pudding mix and milk, set in the refrigerator to chill.
3
Chop strawberries into quarters.
4
Once the cake has cooled, assemble your mini trifles.
5
Add small cubes of cake to the bottom of your glass. Layer with strawberries, then about ⅓ cup of pudding, and then blueberries.
6
Add more layers however you like until the glass is full.
7
Top with whipped cream and additional strawberries or blueberries.
8
Serve immediately. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Cake Moisture Magic 🍰Brush the warm cake layers with a simple syrup made from equal parts sugar and water to keep them moist and prevent dryness when assembled hours ahead.
- Berry Juice Prevention 💧Pat fresh berries completely dry with paper towels and toss them lightly in a tablespoon of cornstarch before layering to prevent excess juice from making the trifle soggy.
- Pudding Timing Technique ⏱️Prepare the pudding just 30-45 minutes before assembly so it reaches the perfect thick consistency without becoming overly firm, ensuring smooth, creamy layers.
- Whipped Cream Stability 🍶Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract per cup of heavy cream, and whip just before serving to maintain volume and prevent weeping.
- Strategic Layering Method 🥣Start with cake crumbles at the bottom, then alternate pudding, berries, and whipped cream for visual appeal, ending with berries and cream on top for an Instagram-worthy presentation.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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