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Lil' Moo Trifle with Strawberries & Blueberries

Lil' Moo Trifle with Strawberries & Blueberries

Lil' Moo Trifle with Strawberries & Blueberries

Difficulty level: Easy  


    • Blueberry Trifle:
      • 17 oz angel food cake, cut into 1" cubes
      • 1 lb fresh strawberries, sliced 
      • 1 lb fresh blueberries 
    • Lemon Syrup: 
      • 1/4 cup water
      • 2 tbsp sugar 
      • 2 tbsp lemon juice (from 1/2 of a lemon) 
    • Frosting: 
      • 2 packages (7 oz each) Lil' Moo Original, softened at room temperature
      • 3/4 cup granulated sugar 
      • 2 cups heavy whipping cream 
      • 1/2 tsp vanilla 


    1. Lemon Syrup: 
      1. In a measuring cup, combine 1/4 cup water, 2 tbsp sugar, and 2 tbsp lemon juice and stir until sugar is dissolved. Seat aside until needed. 
    2. Trifle Cream: 
      1. Using a mixer, beat together all of the Lil' Moo Original and 3/4 cup of sugar on medium speed until creamy and smooth, scraping the bowl a couple of times. With the mixer on, pour in 2 cups of heavy whipping cream. Turn the mixer to medium/high and continue beating until the cream is whipped and fluffy. Add 1/2 tsp vanilla and beat until incorporated. 
    3. Assembling the trifle: 
      1. Slice all of your strawberries and put them aside. 
      2. Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your lemon syrup.
      3. Add 1/3 of your cream and loosely spread it over the cake pieces.  
      4. Add 1/2 of the sliced strawberries. Repeat steps 1-3 with the remaining ingredients (adding 1/2 of the blueberries for your second fruit layer). 
      5. Frost the top with the last 1/3 of cream and decorate it with your remaining fruit. 

*Note: This trifle is best served the same day it's made. Refrigerate until ready to eat. 


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