Trifle Recipe
Photo: Oxmoor House
Trifle dishes are a popular wedding gift, but, sadly, many of them go unused. Pull yours out of storage and fill it, as intended, with pound cake, fruit, and whipped cream.


Serves 16 (serving size: 3/4 cup)
Total time: 2 Hours

Recipe from

Oxmoor House

Recipe Time

Total: 2 Hours

Nutritional Information

Calories 261
Fat 12.1 g
Satfat 5.8 g
Monofat 4.3 g
Polyfat 1.3 g
Protein 2.6 g
Carbohydrate 37.5 g
Fiber 1.9 g
Cholesterol 41 mg
Iron 1.1 mg
Sodium 82 mg
Calcium 48 mg


3 cups sliced strawberries
3 cups blueberries
3 cups fresh peach slices
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons water
1 cup heavy cream, whipped


1. Combine first 6 ingredients (through water) in a large bowl, stirring gently. Let stand 5 minutes.

2. Layer one-third of cake cubes in bottom of a 3-quart trifle dish. Top with one-third of fruit mixture and one-third of whipped cream. Repeat layers twice, ending with remaining whipped cream. Cover and refrigerate 1 1/2 hours.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note