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Peach and Blueberry Trifle

This Peach and Blueberry Trifle is the perfect chilled dessert to take to your next summer gathering! Filled with ripe fruit, homemade vanilla bean whipped cream, and chunks of angel food cake -- each bite is truly divine!
Course: Summer Fruit Trifle
Cuisine: Dessert
Servings: 8 -10
Author: Simply Happenstance

Ingredients

  • 1 prepared angel food cake {store bought works perfectly}
  • 2 1/2 cups chopped peeled peaches
  • 2 cups rinsed blueberries
  • 2 cups heavy whipping cream
  • 4 tablespoons granulated sugar {divided}
  • 1 teaspoon vanilla extract
  • 1/2 vanilla bean

Instructions

  • WHIPPED CREAM:
  • Chill the bowl and whisk attachment of an electric mixer in the freezer for 1/2 hour or longer. When ready, remove from freezer, and place cream in the mixing bowl. Cut vanilla bean in half, lengthwise, and scrape seeds into cream. Mix on low speed for approximately 30 seconds, while adding in 2 tablespoons of sugar. Whisk on medium-high speed for a few minutes longer, until soft peaks form. Set aside in the refrigerator.
  • FRUIT:
  • Rinse, peel, and chop peaches. Rinse blueberries and dry. Combine peaches and blueberries in a medium-sized bowl. Sprinkle with remaining 2 tablespoons of sugar. Let sit on the counter for a few minutes, while you slice the angel food cake.
  • ANGEL FOOD CAKE:
  • Slice cake evenly in roughly 15-18 pieces. Set aside.
  • TO ASSEMBLE THE TRIFLE:
  • In a 4-quart glass serving bowl or trifle dish, arrange 1/3 of your angel food cake slices on the bottom of your dish. Scoop out 1/3 of the whipped cream, smoothing over the top of the cake with a spatula. Top with 1/3 of the fruit mixture. Repeat layering, for a total of three times... ending with fruit on top. Chill in the refrigerator for at least 1 hour before serving. Enjoy!