Three-Berry Trifle

Health score
2%
Three-Berry Trifle
170 min.
12
289kcal

Suggestions


Indulge in the delightful layers of our Three-Berry Trifle, a dessert that promises to be the star of any gathering! This visually stunning treat combines the vibrant flavors of blueberries, raspberries, and strawberries, creating a symphony of taste that dances on your palate. Perfect for summer barbecues, holiday celebrations, or simply a sweet ending to a weeknight dinner, this trifle is as versatile as it is delicious.

What sets this dessert apart is not just its beautiful presentation but also the harmonious blend of textures. The moist, fluffy white cake serves as the perfect base, soaking up the luscious raspberry liqueur or juice, while the whipped cream adds a light and airy finish. Each spoonful offers a burst of fruity goodness, making it a refreshing choice that balances sweetness with a hint of tartness.

With a preparation time of just 170 minutes, you can easily whip up this crowd-pleaser for 12 servings, ensuring that everyone leaves with a satisfied smile. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this exquisite Three-Berry Trifle!

Ingredients

  • cups blueberries 
  • 0.3 cup 1/4 cup dried cranberry (juice sweetened if possible) 
  • 0.3 cup granulated sugar 
  • tablespoons powdered sugar 
  • cups raspberries 
  • cups strawberries halved
  • cup whipping cream 
  • box cake mix white betty crocker® supermoist®

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  2. While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
  3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
  4. Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving.
  5. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.

Nutrition Facts

Calories289kcal
Protein3.96%
Fat27.45%
Carbs68.59%

Properties

Glycemic Index
19.34
Glycemic Load
6.26
Inflammation Score
-5
Nutrition Score
7.8134782521621%

Flavonoids

Cyanidin
11.64mg
Petunidin
7.87mg
Delphinidin
9.08mg
Malvidin
16.7mg
Pelargonidin
6.16mg
Peonidin
5.04mg
Catechin
2.31mg
Epigallocatechin
0.44mg
Epicatechin
0.96mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.13mg
Naringenin
0.06mg
Luteolin
0.05mg
Kaempferol
0.54mg
Myricetin
0.33mg
Quercetin
2.37mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:288.84kcal
14.44%
Fat:9.06g
13.93%
Saturated Fat:5.42g
33.86%
Carbohydrates:50.91g
16.97%
Net Carbohydrates:48.06g
17.48%
Sugar:30.71g
34.12%
Cholesterol:22.41mg
7.47%
Sodium:304.8mg
13.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.94g
5.88%
Vitamin C:22.35mg
27.1%
Manganese:0.4mg
19.92%
Phosphorus:171.9mg
17.19%
Calcium:118.25mg
11.83%
Fiber:2.85g
11.4%
Folate:42.44µg
10.61%
Vitamin B2:0.16mg
9.18%
Vitamin K:8.92µg
8.49%
Vitamin B1:0.12mg
7.95%
Vitamin B3:1.36mg
6.8%
Vitamin E:1mg
6.7%
Iron:1.18mg
6.57%
Selenium:4.51µg
6.44%
Vitamin A:316.72IU
6.33%
Copper:0.08mg
4.2%
Potassium:135.66mg
3.88%
Magnesium:15.44mg
3.86%
Vitamin B5:0.3mg
3.04%
Vitamin B6:0.06mg
2.84%
Zinc:0.41mg
2.73%
Vitamin D:0.32µg
2.12%