Few things say summer quite like a berry trifle.
I was a bit late on the game, as I made this in September, the end of summer (depending on what part of the country you live in of course), but it doesn’t cool off here until like November, so I think this is allowable.
This was my last hurrah to summer.
An ode to summer.
A symphony of summer!
Ok, I’ll stop now…
Basically, it’s really good. And really easy. So try this out, take one last bite of summer, and say, holy <enter your explicative of choice here>, that’s really good!
- 1 pint fresh strawberries
- 1 pint fresh blueberries
- 2 Tbsp. sugar
- 1 Tbsp. lemon juice
- 1 1/2 c. heavy whipping cream
- 2 c. vanilla pudding (you can use a small box of the instant stuff, or make your own. Here is a good, classic recipe for vanilla pudding)
- About 24 – 28 ladyfingers (or your favorite pound cake)
- Prepare pudding as directed, and chill.
- Add cream to a bowl and using a mixer, whip until soft peaks form. Fold about 2/3 of the whipped cream into the pudding and save the remaining 1/3.
- Wash and slice strawberries and add to a bowl. Wash blueberries and add to the same bowl. Add the sugar and lemon juice, and mix well.
- In a square glass baking dish (or trifle dish if you have one), layer half the lady fingers in the bottom of the dish. Spread half the fruit mixture in an even layer over the lady fingers. Pour half the pudding mixture over the fruit and spread into an even layer. Repeat with the remaining lady fingers, fruit, and pudding mixture. Finally spread the remaining whipped cream in a layer on top of the trifle. Chill for at least 30 minutes before serving.