Summer Berry Trifle

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.

By Anna Hopkins  Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 10 serves


Cake Ingredients

 1 pack of Simply 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
Energy290 Cal (1,213 Kj)
Fat, total21g
- Saturated fat12g
Carbohydrate, total13g
- Sugar8g

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