Berry Trifle

Berry Trifle

Category: Desserts Entertaining

  • Recipe serves 12 servings

  • Prep Time 25 min

  • Cook Time 1 hr 5 min

  • Chill Time 2 hr


  • 1 3/4 cups all-purpose flour

  • 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks

  • 1 1/4 cups sugar

  • 4 eggs

  • 1 tsp. vanilla extract

  • 4 Tbsp. sherry (optional)

  • 1/3 cup seedless raspberry jam

  • 2 cups assorted fresh fruit such as raspberries, blueberries, sliced peaches or your favorite fruit

  • 2 cups prepared vanilla pudding

  • 4 Tbsp. sliced almonds, toasted if desired

  • 1 cup whipped cream or whipped topping


  • Preheat oven to 325°. Grease 9 x 5-inch loaf pan; set aside.

  • Combine flour, baking powder and salt in medium bowl; set aside.

  • Beat I Can’t Believe It’s Not Butter!® All Purpose Sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.

  • Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with aluminum foil. Let cool 15 minutes on wire rack; remove from pan and cool completely. Cut cake into cubes.

  • Arrange 1/3 of the cubed cake in trifle or glass bowl; sprinkle with 2 tablespoons sherry, then spoon on 1/2 of the jam. Add 1 cup raspberries, 1 cup pudding, then 2 tablespoons almonds. Repeat layers, except for almonds. Chill several hours or overnight. Just before serving, top with whipped cream and sprinkle with remaining almonds.

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