This layered fruit trifle combines fresh fruit, pudding, and whipped cream for a refreshing and visually stunning dessert.

Why You’ll Love This Recipe

The contrast of creamy layers, soft cake or sponge, and vibrant fruit offers both flavour and texture. It is perfect for gatherings and celebrations.

ingredients

assorted fresh fruit (such as bananas, kiwi, raspberries, mandarins)
whipped cream
vanilla pudding or custard
sponge cake or ladyfingers
fruit juice or simple syrup
optional nuts or toasted coconut

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

directions

Prepare the pudding or custard and allow to cool.
Layer sponge cake or ladyfingers in the bottom of a glass dish.
Drizzle fruit juice or syrup over the cake layer.
Spread a layer of pudding or custard.
Add a layer of fresh fruit.
Repeat layers and top with whipped cream.
Arrange fruit decoratively on top before serving.

Servings and timing

Serves: 8
Preparation: 30 minutes
Chilling: 1 hour
Total: 1 hour 30 minutes

Variations

• Use lemon curd for a citrusy twist.
• Add toasted almonds for crunch.
• Substitute Greek yogurt for whipped cream.

storage/reheating

Cover and refrigerate leftover trifle for up to two days. Do not leave at room temperature.

FAQs

Can I make this ahead?

Yes, assemble and chill before serving.

How do I keep fruit from discoloring?

Use citrus juice on fruit like bananas to slow browning.

Can I use frozen fruit?

Yes, but thaw and drain excess liquid first.

Is this dessert gluten‑free?

Use gluten‑free cake or ladyfingers.

Can I add gelatin?

A light gelatin layer can help set softer fruits.

What fruits work best?

Berries, kiwi, banana, and citrus all pair well.

Can I use store‑bought pudding?

Yes, it simplifies preparation.

How sweet should this be?

Balance sweetness with fresh fruit acidity.

Are nuts optional?

Yes, nuts add texture but are not required.

Can I serve in individual glasses?

Yes, individual portions work beautifully.

Conclusion

Classic fruit trifle is an elegant yet easy dessert that combines creamy, fruity, and cake layers for a delightful finish to any meal.

Classic Fruit Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes (including chilling)
Yield: 6–8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegetarian

Print Recipe

Description

Classic Fruit Trifle is a layered dessert made with sponge cake, creamy custard, whipped cream, and fresh or preserved fruits — a show-stopping centerpiece perfect for holidays, parties, and celebrations.

Ingredients

Scale

1 pound cake or sponge cake, cut into cubes
2 cups vanilla custard (store-bought or homemade)
2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, bananas)
1/4 cup fruit preserves or jam (optional, for extra fruit flavor)
1/2 cup fruit juice or sherry (optional, to moisten cake)
2 cups whipped cream
Optional garnish: extra fruit, mint leaves, or shaved chocolate

Cook Mode Prevent your screen from going dark

Instructions

In a large trifle bowl or glass dish, place a layer of cake cubes at the bottom. Drizzle lightly with fruit juice or sherry if using.
Spread a layer of fruit preserves or jam over the cake, if desired.
Spoon a layer of custard over the cake, followed by a layer of mixed fresh fruit.
Repeat the layers until the dish is full, ending with a layer of whipped cream on top.
Smooth the whipped cream and garnish with extra fruit, mint, or chocolate shavings.
Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.

Notes

Use any combination of seasonal fruits or even canned fruit cocktail.
Make it alcohol-free by using fruit juice instead of sherry.
Best served within 24 hours for freshest texture and flavor.
For individual servings, layer the trifle in small glasses or jars.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg