Fresh Berry Trifle with Vanilla Cake and Pastry Cream (Gluten-Free Optional)

Fresh Berry Trifle with Vanilla Cake and Pastry Cream (Gluten-Free Optional)

Fresh Berry Trifle with Wild Rye Vanilla Cake

This is one of those desserts that feels like a celebration, but is actually super simple to throw together. It layers our Wild Rye Vanilla Cake (classic or gluten-free), a silky pastry cream, a quick strawberry sauce, fresh berries, and whipped cream. That’s it.

We made this live on TV, but it’s just as perfect for a brunch, dinner party, or a casual spring Sunday when fresh fruit is everywhere and you want something that feels a little special.

What You’ll Need

For the layers:

  • 1 box Wild Rye Vanilla Cake Mix (Classic or Gluten-Free), baked + cooled

  • 1 batch pastry cream (recipe below)

  • 1 batch strawberry sauce (recipe below)

  • Fresh berries (any mix you like — strawberries, blueberries, raspberries, blackberries)

  • Whipped cream

Strawberry Sauce

Takes 2 minutes. Brightens everything up.

Ingredients:

  • 1 lb fresh or frozen strawberries, (thawed if frozen).

  • Juice of 2 lemons

  • ½ cup powdered sugar

  • Pinch of salt

Directions:
Blend everything until smooth. Taste it — add more lemon or sugar depending on how tart or sweet you want it.

Pastry Cream

Rich, silky, and worth making from scratch.

Ingredients:

  • 2 cups whole milk

  • ½ vanilla bean (or 1 tsp vanilla paste)

  • ¼ cup cornstarch

  • 4 large egg yolks

  • ⅔ cup sugar

  • 2 tbsp unsalted butter

Directions:

  1. Warm the milk with the vanilla in a saucepan until just about to boil.

  2. In a separate bowl, whisk the yolks, sugar, and cornstarch until smooth and pale.

  3. Slowly pour some of the hot milk into the yolk mixture, whisking as you go to temper it.

  4. Pour everything back into the pot and cook over medium heat, whisking, until it thickens (about 2 minutes) to the texture of pudding. 

  5. Strain into a bowl through a fine mesh sieve and gradually stir in the butter.

  6. Press plastic wrap right onto the surface and chill.

Make it ahead — it keeps for up to 3 days in the fridge.

To Assemble

  1. Cube or tear the cooled cake into large pieces.

  2. In a trifle dish or glasses, layer cake, pastry cream, strawberry sauce, and berries.

  3. Repeat and top with whipped cream and a few more berries.

  4. Chill until ready to serve.

Notes

  • No trifle dish? Use a big glass bowl or individual glasses.

  • Feel free to use coconut whip or dairy-free cream if that’s your thing.

  • This is even better when it’s had an hour or two in the fridge to settle.

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