Ingredients:
1 pound strawberries, hulled and sliced
1 cup blueberries
1 package (about 16 oz) of store-bought pound cake or angel food cake, cut into cubes
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup vanilla yogurt (or Greek yogurt for a tangy twist)
Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the Fruit:
Wash and slice the strawberries. Set aside.
Wash the blueberries and set them aside as well.
2. Make the Whipped Cream:
In a medium bowl, beat the heavy cream with an electric mixer until it starts to thicken.
Add the powdered sugar and vanilla extract.
Continue beating until soft peaks form.
3. Combine Yogurt and Cream:
In a separate bowl, mix the vanilla yogurt with a few spoonfuls of the whipped cream. This helps to lighten the yogurt and make it blend better.
4. Assemble the Trifle:
In a large glass bowl or individual serving glasses, layer the ingredients as follows:
1. Cake Cubes: Start with a layer of pound cake or angel food cake cubes.
2. Fruit: Add a layer of strawberries and blueberries.
3. Cream Mixture: Spread a layer of the yogurt and whipped cream mixture over the fruit.
Repeat the layers until you run out of ingredients, finishing with a layer of cream on top.
5. Chill and Garnish:
Cover the trifle and refrigerate for at least 1-2 hours to let the flavors meld and the dessert to chill.
Before serving, you can garnish with additional fresh fruit and mint leaves if desired.
