Fruit Trifle

Although trifle recipes are impressive enough to double as a centerpiece, they’re so simple to make! The process is even quicker when you use store-bought ingredients, like instant pudding mix and prepared cake, to create your trifle layers.

This fruit trifle recipe has layers of airy angel food cake, creamy vanilla pudding, fluffy whipped cream and fresh fruit. We’re using a combination of fresh strawberries, peaches, bananas and kiwifruit, but trifles are so versatile that you can customize this trifle with any of your favorite fruits. Whether hosting a bridal shower, backyard barbecue or holiday celebration, a fruit trifle is an easy, make-ahead option that feeds a crowd.

What are the layers of a trifle?

A classic trifle typically has three distinct layers: a base of cake pieces, creamy pudding or custard, and fruit. These layers repeat until they fill the trifle bowl. For this fruit trifle recipe, we layer angel food cake with vanilla pudding, whipped cream, and an assortment of fresh strawberries, peaches, kiwifruit and bananas.

To customize a trifle, add an optional moisture layer, sauces or toppings. Brush the cake layer with a complementary juice, liquor or fruit syrup to add flavor and moisture. Drizzle chocolate sauce, caramel or lemon curd on the creamy layer or as a garnish. You can also top fruit trifle recipes with extra whipped cream, chocolate shavings, crumbled cookies, shredded coconut, nuts or additional fruit.

How to Make a Fruit Trifle

The first step in making a fruit trifle is choosing your serving dish. Glass trifle bowls are designed tall and deep to allow plenty of room for layering. Plus, most trifle bowls feature a pedestal that elevates the dessert for an extra-special presentation. If you don’t have a trifle bowl, don’t worry! You can use any large clear bowl, such as a mixing, salad or punch bowl.

Once you have your serving vessel, it’s on to preparing the trifle ingredients. Our fruit trifle recipe starts with a store-bought angel food cake, so you only have to cut it into cubes. You’ll also clean and slice the fruit for the trifle, whisk instant pudding mix with milk to create the pudding layer and whip up a batch of homemade whipped cream.

The cake forms the base of the trifle. It’s topped with a layer of vanilla pudding, followed by whipped cream and sliced strawberries, peaches, bananas and kiwifruit. The layers are repeated once and finish with a layer of whipped cream.

Fruit Trifle Ingredients

• Heavy whipping cream: Beaten with a bit of sugar and vanilla, fluffy whipped cream adds lightness to the creamy layer.
• Confectioners’ sugar: The fine texture of confectioners’ sugar dissolves quickly into the heavy cream. To prevent clumps, sift the sugar before adding it to the cream.
• Vanilla extract: A teaspoon of pure vanilla extract enhances the flavor of the whipped cream.
• Milk: Cold milk hydrates the pudding mix, creating the other part of our trifle’s creamy layer. This recipe calls for whole milk, but you can use 2%.
• Vanilla pudding: Store-bought instant pudding mix is a shortcut to a rich, flavorful pudding layer with minimal effort. You’ll need two boxes of vanilla pudding mix, but if you have the time, you can cook a batch of homemade vanilla pudding.
• Angel food cake: A store-bought cake makes it quick and easy to throw this fruit trifle together, but if you love to bake, you can make a homemade angel food cake. Cut the cake into 1-inch cubes to make it easy to scoop.
• Fresh fruit: We’re using four types of fresh fruit for this trifle: strawberries, peaches, kiwifruit and banana. This combination offers a balance of sweet and tart flavors. Cut the peaches into slices and the kiwi and banana into rounds for the prettiest presentation.

Directions

Step 1: Make the whipped cream

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Pour the heavy cream into a large, chilled mixing bowl. Use chilled beaters to beat the cream until it begins to thicken. Add the confectioners’ sugar and vanilla extract, then continue beating until soft peaks form. Set the whipped cream aside.

Editor’s Tip: Pre-chilling the mixing bowl and beaters helps keep the cream cold, which results in cream that whips faster, lighter and fluffier.

Step 2: Prepare the pudding mix

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Combine the milk and pudding mix in a separate mixing bowl. Beat by hand or use a handheld mixer at low speed until the pudding thickens, for about two minutes.

Step 3: Layer the trifle

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Place half the cake cubes in a large trifle bowl or a 4-quart glass serving bowl.

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Top with half the pudding, 1 cup strawberries, 1 cup peaches, 3/4 cup kiwifruit and 3/4 cup banana slices.

Editor’s Tip: For an extra-pretty presentation, arrange some slices of the fruit flush against the sides of the trifle bowl.

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Top the fruit with a third of the whipped cream. Repeat the layers once. End with a layer of whipped cream on top of the trifle and garnish with the remaining 1/4 cup sliced strawberries. Serve immediately, or cover and refrigerate.

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Fruit Trifle Variations

• Mix up the fruits: You’re not limited to the fruits listed in this fruit trifle recipe! For tropical flair, pair the kiwifruit and banana with mango. In summer months, you can’t beat an all-berry trifle with strawberries, blueberries, blackberries and raspberries. During autumn, try peeled and chopped apples and pears.
• Change the cake: Use sponge or pound cake instead of angel food for a richer trifle. Try devil’s food cake or brownies if you prefer a chocolate base.
• Use another pudding flavor: This is the easiest way to give fruit trifle recipes a flavor twist! Swap in banana, butterscotch, cheesecake, coconut cream or white chocolate instant pudding mix for the vanilla pudding.
• Add a topping: Sprinkle the top of the trifle with chocolate shavings for an elevated look. For added texture, try shredded coconut, chopped nuts or crumbled cookies, such as graham crackers, vanilla wafers or gingersnaps.
• Layer in a sauce: For extra flavor, spread lemon curd, fruit preserves, caramel or chocolate sauce on top of each pudding layer.

How to Store Fruit Trifle

The pudding and whipped cream layers contain dairy, so the trifle must be chilled for food safety. After assembling the trifle, cover the dish tightly with storage wrap and keep it refrigerated until ready to serve. Transfer leftover trifle to an airtight storage container and store it in the fridge for two to three days.

Can you freeze a fruit trifle?

We don’t recommend freezing a fruit trifle. When frozen and thawed, most of the layers, including the pudding, whipped cream and fruit, will turn watery, resulting in a mushy, unappetizing texture.

Can you make a fruit trifle ahead of time?

Yes, you can! We recommend assembling this trifle at least a few hours in advance to allow the flavors to meld, but you could make it up to one full day ahead of time. Plan to serve the trifle within 24 hours of making it for the best texture. Any longer and you risk the bananas turning brown and the cake getting soggy.

Fruit Trifle Tips

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What fruits should you not put in a trifle?

Save watery fruits, such as watermelon, cantaloupe and honeydew, for other uses—they release a lot of liquid that will result in soggy trifles. Citrus segments also release a good bit of liquid and can taste bitter. Some fruits, like bananas, apples and pears, brown quickly once cut, resulting in an unappetizing appearance. Toss them with a bit of lemon juice to prevent browning.

Can you use frozen fruit for trifle recipes?

You can use frozen fruit in a fruit trifle recipe, but we recommend using fresh fruit for eye-catching presentation and firm texture. Thaw and drain frozen fruit in a colander before layering it in a trifle. Stick with frozen fruits that hold their shape after thawing, like strawberries, blueberries and cherries.

What can I use if I don’t have a trifle bowl?

Assemble the fruit trifle in any deep bowl with tall sides. We recommend using a clear bowl to display all the pretty layers! In a pinch, reach for a glass mixing bowl or build individual trifles in Mason jars.

Will a trifle get soggy overnight?

A trifle shouldn’t become overly soggy overnight unless it is layered with very juicy fruits. The angel food cake layers in this fruit trifle will absorb some moisture from the pudding and fruit, resulting in a soft and moist texture. If you prefer more distinct layers, assemble the fruit trifle no more than four to six hours before serving.