Layered Trifle with Mixed Berries and Vanilla Custard

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A visually stunning trifle with three distinct layers of sponge cake, vanilla custard, and mixed berries for a fresh, indulgent dessert. This French-inspired summer cookout recipe, ready in about 20 minutes, pairs vanilla sponge cake, vanilla custard, whipped cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 French cuisine 320 cal/serving

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Ingredients

6 oz, cut into 1-inch cubes vanilla sponge cake
1 1/2 cups, chilled vanilla custard
1 1/4 cups mixed berries (strawberries, blueberries, raspberries)
1 cup whipped cream
2 tbsp granulated sugar
for garnish fresh mint leaves

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Instructions

Step 1: In a large clear glass trifle bowl or individual glasses, layer one-third of 6 oz cubed vanilla sponge cake at the bottom.
Step 2: Spoon 1/2 cup chilled vanilla custard evenly over the cake layer, smoothing the surface gently.
Step 3: Sprinkle 1/3 of 1 1/4 cups mixed berries on top of the custard, then drizzle with 2 tbsp granulated sugar to enhance berry sweetness.
Step 4: Repeat layering twice more with the remaining sponge cake cubes, custard, and berries to create three distinct tertiary layers.
Step 5: Top the final berry layer with 1 cup whipped cream, spreading evenly. Garnish with fresh mint leaves before serving chilled for at least 1 hour.