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 these summer fruit trifles, 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.
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.
I now make this gluten free with a fantastic Gluten-Free Angel Food Cake recipe from King Arthur Flour (not sponsored, I just love that cake).
Summer Fruit Trifles with Peaches, Cherries, and Blueberries
- hand mixer
- small mixing bowl
- glasses for serving (tall wine or similar)
- gluten-free angel food cake (cut into small chunks)
- peaches (cut into small chunks)
- fresh sweet cherries (rinsed and pitted and halved)
- blueberries (rinsed
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
- 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.
- 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.