Summer Fruit Trifles with Peaches, Cherries, and Blueberries

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Andrea Meyers - Summer Fruit Trifles with Peaches, Cherries, and Blueberries

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Summer is always a busy time of year for us. The kids are out of school but involved in activities, so Chauffeur Mom is still on duty. The garden requires daily work harvesting, watering, and weeding, and then there’s all those tomatoes, about 50 pounds so far, that need to be eaten and preserved. Put all that on top of the other daily duties and I’m ready to cry “Uncle.” I need to keep complications to a minimum, and that includes no fussy meals or desserts.

Trifles are one of those desserts that can be as easy or complicated as you want, and they are such a pretty dessert for guests. For this one, I keep the calories down by only using whipped cream on top and not between the layers, and not using any syrups, just the fruit juices to soak into the cake. In my view, the gorgeous fresh fruits of summer don’t need anything else to make them delectable.

Recipe Notes

Aside from the whipping cream, I didn’t provide any measurement for the fruit and angel food cake because the whole idea is to keep this uncomplicated. The whipping cream will serve up to 6, so increase or decrease amounts as needed. If you estimate one peach and a half cup each cherries and blueberries, that should cover one serving. Leftover angel food cake can be used for shortcake, and you can substitute just about any summer fruit. For young children, make the trifle half size with just one layer of each fruit.

SUMMER FRUIT TRIFLE WITH PEACHES, CHERRIES, AND BLUEBERRIES

Serves as many as you like.

Equipment

hand mixer
small mixing bowl
glasses for serving (tall wine or similar)

Ingredients

angel food cake (homemade or purchased), cut into small chunks
peaches, cut into small chunks
fresh sweet cherries, rinsed and pitted and halved
blueberries, rinsed

WHIPPED CREAM (6 SERVINGS)
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1/4 teaspoon vanilla extract

Preparation

1. Put a layer of angel food cake chunks in the bottom of each glass, then add layers of cherries, peaches, and blueberries. Repeat, adding one more layer of each. Chill until ready to serve.

2. Whip the cream and sugar in the small mixing bowl until it is light and fluffy with soft peaks. Serve the fruit with dollops of the whipped cream on top.

More Summer Fruit Recipes

Andrea Meyers - Blueberry Butter Andrea Meyers - Thai Green Sticky Rice with Mango Andrea Meyers - Cherry Pomegranate Sorbet

More Trifle Recipes From Other Blogs

Circle B Kitchen – Limoncello Trifle

Evil Shenanigans – Grilled Peach and Vanilla Cake Trifle with Golden Syrup Whipped Cream

Table for Two – Thin Mint Trifles

Baker in Disguise – Trifle with Plum Compote and Vanilla Custard

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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