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An Organic Berry trifle almost shouts summer to me. The hot days and the sunshine. Days out picking berries with the family when the days are long and the nights are lit up with magical fireflies. Bringing home big baskets of berries into the kitchen and the look on grandma’s face as she ties on her apron and gets ready to make some magic of her own.
Out comes the mixer and here comes her organic berry trifle. Angel food cake light and airy with delicious whipped cream and berries. I can almost taste it now.
Berry Trifle Recipe
- Bundt Pan
- Hot Pan Holders
- Wooden Spoon
- Trifle Bowl or other decorative Bowl
- Mixing Bowl
1 Organic Angel Food Cake
1 Half Container Fresh Organic Strawberries
1 Container of Fresh Wild Blackberries (or store bought)
Organic Vanilla Yogurt
Angel Food Cake
1 1/2 Cups Powdered Organic Sugar
1 Cup Organic Sifted Pastry Flour
1 1/2 Cups Free Range Egg Whites (11-12 Large Eggs)
1 1/2 Teaspoons Cream of Tartar
1 Teaspoon Vanilla Extract
1 Cup Organic Sugar
1/4 Teaspoon Celtic Sea Salt
Sift together powdered sugar and flour together twice. In a large bowl beat egg whites, cream of tartar, Vanilla, and salt until you get soft peaks. Slowly add organic sugar about two tablespoons at a time until stiff peaks appear. Place one-quarter of flour mixture back in your sifter and sift over eggs. Fold in by hand gently. Repeat this for the rest of the mix. Pour into an un-greased pan. Bake on your lowest rack at 350 degrees about 40 minutes or until a toothpick inserted comes out clean. Remove from oven and invert pan. Cool completely. Serves 12.
1 Small Container Organic Heavy Cream
Vanilla Sweet Leaf Stevia Drops (to taste)
1 Teaspoon Vanilla
First of all take beaters and bowl and put it in the freezer until cold. Put the Stevia drops into the cream to taste. Put it in a bowl and beat on high until stiff peaks appear.
Cut up angel food cake and strawberries. Layer Cake, berries, blackberries, yogurt and whipped cream. Top off with berries and whipped cream.
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