It’s no secret that a berry trifle is a crowd pleaser, but THIS trifle takes things up a notch! Crisp, in-season berries, sweetened, freshly-whipped cream, and…my secret ingredient make this trifle better than the rest.
So, what’s my secret ingredient?
Sugar cookies! Angelfood cake or pound cake are often the go-to’s for a trifle, but once you try it with sugar cookies, you will be converted forever! My husband requests this dessert every year for his birthday, which happens to fall over Memorial weekend…so it’s always a festive choice!
I usually make sugar cookies with this mix, which is about as close to scratch as you can get! I think they are much better than store bought, but in a pinch, you could definitely just grab some store bought cookies.
However, I do highly recommend making your own whipped cream. It’s a game changer! So much better than Cool Whip or Redi Whip! Trifles often contain a layer of vanilla pudding, but we opt to replace that with more whipped cream. If you love the pudding, feel free to add it back in!
9 Large size sugar cookies
3 Cups heavy whipping cream
6 Tbs sugar
1 Pint strawberries
1 Pint raspberries
1 Pint blueberries
If making cookies, cook them according to package and let them cool completely. Wash berries and allow them to dry on a paper towel.
In a stand mixer or using a handheld mixer, beat the whipping cream and sugar until stiff peaks form.
Crumble 3 cookies in the bottom of a trifle dish. Top with whipped cream, spreading evenly to form a layer. Add a handful or two of berries and repeat layers until you have used all of your ingredients. I like ending with the berries on top to add color! You can get creative with the fruit creating decorative designs if you wish! Cover and refrigerate until ready to serve. I recommend refrigerating for at least 4 hours to give the sugar cookies a chance to soften up a little bit. You can also make this the day before you plan to serve it!