alt image summer berry trifle
alt image summer berry trifle

Summer Berry Trifle

By Anna Hopkins  Print

November 26, 2018

An Aussie Christmas favourite! This Summer Berry Trifle has all the fruitiness, creaminess and soft sponge that you would expect and love in a trifle, without the 40-60g carbs per serve that traditional recipes have.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 10 serves


Cake Ingredients

1 packet of Anna's Low Carb Vanilla Cupcake Mix

1 cup (250ml) of milk of choice (we used unsweetened almond milk)

2 eggs

70g melted butter

Trifle Ingredients

1 pack of sugar free berry jelly (made according to directions on pack)

2 Punnet strawberries

1 Punnet blueberries

300mls whipped cream

400ml Custard (We used Paul's Trim Low Fat 30% less sugar vanilla custard)

Sherry (optional)


1Bake the vanilla cake according to directions on the pack, however, spread mixture into a square 20cm cake tin to make a shallow cake.

2After baking, cool, refrigerate then slice into small cubes.

3To assemble the trifles, either use 10 dessert style glasses or a large glass bowl.

4Make 1 layer of cake cubes and drizzle sherry* over the top.

5Place the fresh berries, jelly and custard over this and then repeat this layering process until you have used up all the ingredients.

6Best refrigerated for a few hours to let it all soak in together!

7Top with whipped cream and decorate with berries as desired.


Nutrition Facts

Serving Size220g
Total Fat21.1
Saturated Fat11.8
Net Carbs13.4

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