Gypsy Gourmet’s Summer Berry Trifle


 1 Qt Fresh Strawberries sliced 1/4 in thick
1 pint blueberries
1 pint raspberries
1 pint blackberries
Zest of 3 key limes
3-4 T locally sourced honey
16 oz prepared angel food cake cut into 1″cubes
1 Qt heavy whipping cream
1/3-1/2 c confectioners sugar
1 tsp pure vanilla extract
seeds of 1 whole vanilla bean


 Prepare the heavy cream in a mixer or with hand held beaters by adding the cream, vanilla, and vanilla bean, alternately adding the confectioners sugar a little at a time until stiff peaks form. Do not over beat, you’ll have butter! Set whipped cream aside. I preach “mise en place” or “everything in it’s place” for a reason folks. This is a simple dessert and can be made quickly during the regular preparation of a family meal as long as all of the ingredients are prepped. The best taste and flavors happen when you prepare it before you start dinner and let it sit for 2-4 hours. It’s also great the next morning for breakfast with dry cereal or granola, if there’s any left. Find a pretty bowl, clear is best, that holds at least 6 quarts. Figure three layers and garnish for the top, so if it helps you, please separate beforehand. Start the layering with cake cubes, next zest of one key lime, and drizzle honey over the cake and zest. Layer the berries next, with strawberries on the outside for presentations sake. Refer to picture for help. Next comes the whipped cream. Repeat the layering until you reach the top of the bowl. Garnish with remaining cake and berries and do a final drizzle with honey on the top. Refrigerate until you’re ready to serve. Voila! Yummy refreshing dessert that you can hardly feel bad about. This is a great addition to any summer dinner, tea with the girls, coffee clatch, or Sunday brunch.