Recipe

Wholesome Trifle Recipe

A rustic, homestyle trifle layered with tender vanilla cake, juicy berries, and a not-too-sweet yogurt whipped cream. Cozy, bright, and make-ahead friendly.

By Matt Campbell

•

4.8

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Trifle is my kind of dessert. No fussy frosting. No perfect edges. Just big spoonfuls of cozy carbs, bright fruit, and a creamy layer that makes you pause mid-bite like, okay wow. This version keeps it wholesome without turning it into a punishment: we lean on fruit, use a lightly sweetened yogurt whipped cream, and let the layers do the heavy lifting.

It is rustic on purpose. Torn cake. Messy swirls. Berries that stain the cream in the most charming way. If you can stir, taste, and layer, you are fully qualified to make this.

Why It Works

Balanced sweet: Greek yogurt plus lightly sweetened cream keeps the dessert rich but not cloying.
Big flavor with simple ingredients: A quick citrus-honey berry maceration becomes its own sauce.
Make-ahead magic: The cake softens overnight and the layers meld into that classic trifle texture.
Rustic, not stressful: Torn pieces hide imperfections, so it looks great even when you are moving fast.

Pairs Well With

Hot coffee or strong black tea
Vanilla chai latte
Toasted almond biscotti
Fresh orange slices with a pinch of flaky salt

Storage Tips

Refrigerate: Cover the trifle dish tightly or transfer portions to airtight containers. Keep refrigerated for up to 3 days.

Texture note: Day 2 is peak trifle energy. Day 3 is still tasty, just softer as the cake continues to soak up juices.

If you are planning ahead: You can macerate the berries up to 24 hours in advance and bake the cake up to 2 days ahead. Assemble the trifle up to 12 hours before serving for the best layers.

Freezing: Not recommended once assembled. The dairy layer can weep when thawed.

Common Questions

Can I use store-bought cake?

Absolutely. Pound cake, angel food cake, or a simple vanilla loaf all work. Aim for about 8 to 10 cups of cubed or torn cake total.

Do I have to use Greek yogurt?

No, but it helps the cream stay thick and gives a gentle tang. If you only have regular yogurt, strain it in a fine-mesh sieve for 30 to 60 minutes first, or use mascarpone instead.

What fruit works best?

Berries are the easiest because they break down into a sauce. Peaches, cherries, and nectarines are great in summer. In winter, try oranges plus sliced strawberries.

How do I keep it from getting soggy?

Use cake that is fully cooled and slightly sturdy, like a vanilla snack cake or pound cake. Also, do not drown each layer. You want juicy, not soup.

Can I make this for a crowd?

Yes. Double everything and build it in a large glass bowl or a deep 9x13-inch dish. The layers still look great, and serving is easier.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x9-inch baking pan (or use store-bought cake)
Mixing bowls
Hand mixer or stand mixer
Fine grater or microplane (for lemon zest)
Rubber spatula
Trifle bowl or deep glass serving bowl

I started making trifle when I realized two truths about dessert: people love layers, and nobody cares if the cake is cut perfectly. The first time I made this version, I tore up a simple vanilla cake with my hands because I was in a hurry, then watched everyone hover around the bowl like it was the main event. That is the charm. It feels a little nostalgic and a little chaotic, and it still tastes like you planned it.

Wholesome Trifle Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes (plus chilling)

Servings 10

Ingredients

Vanilla snack cake (or use store-bought)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk

Juicy berry layer

6 cups mixed berries (strawberries sliced, plus blueberries, raspberries, or blackberries)
2 to 3 tablespoons honey or maple syrup (to taste)
1 lemon, zested and juiced
Pinch of kosher salt

Yogurt whipped cream

1 1/2 cups cold heavy cream
1 cup plain Greek yogurt (2% or whole)
1/3 cup powdered sugar
1 teaspoon vanilla extract
Optional: 1/4 teaspoon almond extract for a cozy bakery vibe

Optional add-ins for extra texture

1/2 cup toasted sliced almonds or chopped pecans
1/2 cup granola for a more wholesome crunch

Instructions

Bake the cake (skip if using store-bought)

Heat oven to 350°F. Grease and line a 9x9-inch pan with parchment.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla.
Add dry ingredients in two additions, alternating with milk. Mix just until combined.
Spread batter in the pan and bake 22 to 28 minutes, until a toothpick comes out clean and the top springs back lightly. Cool completely.

Macerate the berries

Add berries to a bowl. Stir in honey, lemon zest, lemon juice, and a pinch of salt.
Let sit 15 to 30 minutes. The fruit will get glossy and juicy, which is exactly what you want for trifle sauce.

Make the yogurt whipped cream

In a cold bowl, whip heavy cream to soft peaks.
Add Greek yogurt, powdered sugar, vanilla, and optional almond extract. Whip to medium peaks. You want it thick and spoonable, not stiff and grainy.
Taste and adjust sweetness. This cream should be gently sweet, because the fruit is doing the heavy lifting.

Assemble the trifle

Tear or cube the cooled cake into bite-size pieces.
In a trifle bowl or deep glass bowl, add a layer of cake, then a layer of berries with some of their juices, then a layer of yogurt whipped cream.
Repeat layers until you run out, finishing with a generous cream layer on top.
Top with a handful of berries and optional toasted nuts or granola right before serving.

Chill and serve

Cover and refrigerate at least 2 hours, ideally 6 to 12 hours for the best soft, spoonable trifle texture.
Scoop big portions and embrace the swirl. Rustic is the point.

Nutrition information is estimated.

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