Raspberry and Cream Trifle

Raspberry and Cream Trifle

AE yogurt makes a great swap for the traditional custard used to make any trifle and pairs perfectly with the raspberries and light cake. We love this simple and decadent dessert and we think you will too!
5 minutes prep time
Prep Time

5 minutes

serves 8 to 12

8 to 12

N/A cook time
Cook Time


medium difficulty



  • 1

    Slice the cake into thick slices, then cut the slices in half on the diagonal into triangles; set the cake aside. In a bowl, fold together the raspberries and preserves until well coated (try not to smash the berries too much).

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  • 2

    To assemble the trifle, arrange some of the cake triangles in a single layer on the bottom of a 4- to 6-quart glass trifle dish or large serving bowl. Drizzle the slices with 2 tablespoons of the orange juice, then spoon half the berry mixture on top of the cake.

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  • 3

    Smooth the berries to cover the cake completely. Top the berries with 3 cartons of yogurt and smooth the yogurt to cover the berries. Arrange more cake on top of the berries (you may not use all the slices), drizzle with the remaining orange juice, then top with the rest of the berry mixture and yogurt. Cover the trifle with plastic and refrigerate for several hours or overnight.

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  • 4

    Before serving, whip the cream with the powdered sugar and vanilla. Spread the whipped cream on top of the trifle, then garnish with more raspberries and sliced almonds.

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Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
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