Name: Raspberry Vanilla Trifle
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: British
Ingredients: 1 vanilla sponge cake or pound cake, cubed; 1 cup raspberry preserves; 2 cups fresh raspberries; 2 cups whipped cream or whipped topping; 2 cups vanilla pudding or custard; 1/4 cup toasted almond flakes; Powdered sugar, for dusting (optional)

Jump to Recipe·Print Recipe

Raspberry Vanilla Trifle is a layered dessert made with fluffy whipped cream, soft cake pieces, raspberry preserves, and fresh raspberries. It’s light, fruity, and beautifully elegant.

Why You’ll Love This Recipe

This trifle offers a stunning visual and a refreshing taste. The layers are simple but decadent, making it a perfect summer dessert or holiday centerpiece. It also requires no baking and can be made ahead.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Vanilla sponge cake or pound cake, cubed
Raspberry preserves
Fresh raspberries
Whipped cream or whipped topping
Vanilla pudding or custard
Toasted almond flakes
Powdered sugar (optional)

Directions

Prepare pudding and let it cool completely.
In a large trifle dish, layer cake cubes, raspberry preserves, raspberries, pudding, and whipped cream.
Repeat layers until dish is filled.
Top with whipped cream, almond flakes, and a dusting of powdered sugar.
Chill for at least 2 hours before serving.

Servings and timing

Serves 8–10.
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 20 minutes

Variations

Use angel food cake for a lighter version.
Add lemon zest to whipped cream for freshness.
Substitute with strawberries or blueberries.
Vegan version: Use plant-based cream, cake, and custard.

Storage/Reheating

Store refrigerated for up to 3 days. Not suitable for freezing or reheating.

FAQs

Can I make this ahead?

Yes, up to one day in advance.

Can I use frozen berries?

Yes, thaw and drain before layering.

What cake works best?

Sponge, pound, or angel food cake.

Can I use jam instead of preserves?

Yes, slightly warmed for easier spreading.

Is it gluten-free?

Use gluten-free cake and pudding.

Can I skip the nuts?

Yes, or substitute with granola or cookie crumbs.

Can I add liqueur?

Yes, raspberry or amaretto liqueur can be brushed on the cake.

How long does it last?

Best within 2–3 days.

Can I serve it in cups?

Yes, for individual servings.

Can I add chocolate?

Yes, chocolate shavings or chips work well.

Conclusion

Raspberry Vanilla Trifle is a light, layered dessert bursting with fresh berry flavor and creamy indulgence. Elegant and easy, it’s perfect for entertaining or enjoying a sweet, refreshing treat.

Would you like me to now continue with the remaining ones: Rhubarb Buttermilk Scones, Garlic Butter Shrimp Skillet, Cheesy Ground Beef, and Classic Vanilla Bean Ice Cream?

Raspberry Vanilla Trifle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Vanilla Trifle is a no-bake, elegant layered dessert combining vanilla cake, raspberry preserves, whipped cream, and pudding, perfect for refreshing and festive occasions.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

1 vanilla sponge cake or pound cake, cubed
1 cup raspberry preserves
2 cups fresh raspberries
2 cups whipped cream or whipped topping
2 cups vanilla pudding or custard
1/4 cup toasted almond flakes
Powdered sugar, for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare vanilla pudding or custard according to package instructions and let it cool completely.
In a trifle dish, layer cubed cake, a spoonful of raspberry preserves, a handful of fresh raspberries, a layer of pudding, and a layer of whipped cream.
Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top.
Top with toasted almond flakes and a dusting of powdered sugar if desired.
Chill in the refrigerator for at least 2 hours before serving.