This recipe for a summer berry trifle first appeared on Michele Humlan's blog, River City Good Eats.
recipe and photo by Michele Humlan, The Good Eats Company
makes 10-12 servings
1 ¼ cup all purpose flour (or gluten free flour plus ½ teaspoon xanthan gum)
¾ teaspoon baking powder
¼ teaspoon each salt and baking soda
6 tablespoons melted unsalted butter
½ cup buttermilk or kefir
2 eggs, at room temperature
1 teaspoon almond extract
¾ cup sugar
creamy and fruity components
16 ounces strawberries, sliced and mashed with ¼ cup sugar and refrigerated at least one hour
32 ounces Greek yogurt
½ cup honey, preferably local
2 cups heavy whipping cream, well chilled
¼ cup powdered sugar
one pint fresh raspberries
one pint fresh blueberries
optional garnish : a few reserved raspberries and blueberries
*cook’s note : my GF flour mix = 2 c white rice flour, ⅔ c potato starch, ⅓ c tapioca starch
Preheat oven to 350 degrees.
Grease and flour an 8 inch square cake pan, or grease pan and line bottom with parchment.
Whisk dry ingredients and set aside.
In mixing bowl, whisk melted butter with sugar, then add buttermilk and almond extract.
Whisk in eggs one at a time, blending well.
Combine wet and dry ingredients and blend with spatula just until combined; okay if a few lumps remain; pour into prepared pan.
Bake for 20-25 minutes or until inserted tester comes out dry and cake has started to pull away from the sides.
Cool thoroughly (may be made a day ahead) and cut into one inch squares.
In separate bowl, combine yogurt and honey, mixing well.
Using electric mixer, whip cream and powdered sugar just until stiff peaks begin to form.
In three quart glass trifle bowl, begin layering in the following order : half of the honeyed yogurt, half the cake squares, half the strawberry mash, all of the raspberries, half the blueberries, half the whipped cream.
Finish the layering with the rest of the honeyed yogurt, rest of the cake, rest of the strawberry mash and blueberries, then top with the remaining whipped cream.
As an optional garnish, reserve a few fresh berries for serving atop the finished trifle.
Let chill in fridge at least six hours and up to 24 hours. Serve well chilled.