Fresh Fruit Trifle/Mixed Fruit Trifle Recipe

Trifles have a way of stealing the spotlight on any table. With their elegant layers, they exude luxury and sophistication. This fresh fruit trifle is no exception—stunning to look at and just as delightful to eat. Every spoonful bursts with vibrant flavors, luscious creaminess, and the perfect balance of sweetness and freshness.

This stunning and delectable fruit trifle features layers of silky vanilla pudding, fluffy whipped cream, fresh, juicy fruit, and soft vanilla cake. It’s an effortlessly elegant dessert that comes together with ease yet it delivers the ultimate wow factor in every bite! 

This recipe is quite similar to my Banana Pudding Recipe, with just a few delightful swaps—vanilla cake instead of vanilla wafers and a medley of mixed fruits in place of bananas. It includes a homemade vanilla cake recipe for an extra touch of freshness, but you can easily substitute it with store-bought cake or vanilla wafers for convenience. Here’s a link to my Homemade Vanilla Cake Recipe for those who love baking from scratch!

Perfect for any occasion, this fruit trifle is not only effortless to make but also incredibly versatile. We’ve layered it with a delightful mix of sweet and tangy fruits like strawberries, blueberries, grapes, pineapple, apple, kiwi, and oranges—but you can customize it with your favorites! While it’s the ultimate summer dessert, its vibrant flavors and creamy layers make it a treat worth enjoying all year round.

Click here for more easy Pudding recipes.

Step by Step Instructions with Photos

For the Cake

1. Cut the cake into small squares about 1 to 2 inches in size.
2. Set aside until ready to assemble the trifle.

Pudding Mix

1. In a mixing bowl, pour in together – water, sweetened condensed milk, and pudding mix.

2. Whisk everything together until the mixture is smooth and lump-free.  Cover and refrigerate for at least 1 hour, or until the pudding is fully set and thickened.

For the whipped cream

1. Pour cold heavy cream into a large mixing bowl. Using an electric mixer, beat on high speed for a few seconds, then reduce to medium speed.
2. Continue beating until stiff peaks form—the cream should hold its shape but still look smooth.
3. Refrigerate the whipped cream until you’re ready to assemble the trifle.

Make whipped pudding mix

1. In a large bowl, combine the prepared pudding mixture and whipped cream.
2. Working in thirds, gently fold the whipped cream into the pudding mixture.
3. Be careful to fold slowly and gently to keep the mixture light and airy—avoid overmixing.

For the fruits

1. Peel and cut all fruits into small, equal-sized bite-sized pieces for easy layering and serving.
2. Set aside a handful of fruits for garnishing the top later.
3. Place the remaining fruits in a large mixing bowl. Add a little sugar and a splash of lemon juice to enhance the flavors.
4. Taste and adjust the sweetness or tartness as needed, depending on how ripe or tangy your fruits are.
5. I’ve also included strawberries and mango in the mix (though they’re not shown in the pictures).

Assemble the Trifle

1. In a trifle bowl or individual pudding cups, begin by layering some of the prepared pudding mixture at the base.
2. Add a layer of mixed fruits, followed by a layer of cake pieces.
3. Repeat the layers until all the pudding is used up, ending with a pudding or fruit layer on top.
4. Decorate the top with fresh fruits of your choice.
5. Chill in the refrigerator for 2–3 hours, or until ready to serve.
6. Just before serving, garnish with pomegranate arils and fresh mint leaves for a vibrant finish.
7. Serve chilled and enjoy this delicious, melt-in-your-mouth dessert!
8. Storage Tip: Keep the trifle covered in the fridge. It’s best enjoyed within 1–3 days for the freshest taste and texture.

Print Recipe

Fresh Fruit Trifle/Mixed Fruit Trifle Recipe

Author: Rekha Nahata Cooking Method: Baking, Whipping Cuisine: Indian Courses: Dessert & Sweets Recipe Keys: D Delicious F From the scratch

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 4 hrs Total Time 4 hrs 40 mins

Servings: 15

Best Season: Suitable throughout the year

Description

This fresh fruit trifle is no exception—stunning to look at and just as delightful to eat. Every spoonful bursts with vibrant flavors, luscious creaminess, and the perfect balance of sweetness and freshness.

Ingredients

Servings

• 1 9 inch Eggless Vanilla Sponge Cake
• 100cup/100 gm gm Instant Vanilla Pudding Mix
• 1½ cup Cold water
• 16 ounce Sweetened Condensed Milk (1 tin)
• 16 ounce Heavy Whipping Cream (2 cups)
• 8 cups Mix fruits (I used grapes, pineapple, kiwis, apples, oranges, blueberries. Mangoes and strawberrie)
• 2 Tbsp Lemon juice (or as required)
• 4 Tbsp Sugar (or as required)
• 4 Tbsp Pomegranate arils for garnishing
• 1 sprig Fresh mint leaves for garnishing (optional)

Instructions

1. For the Cake

   • Cut the cake into small squares about 1 to 2 inches in size.
   • Set aside until ready to assemble the trifle.

2. Pudding Mix

   • In a mixing bowl, pour in together – water, sweetened condensed milk, and pudding mix.
   • Whisk everything together until the mixture is smooth and lump-free.  Cover and refrigerate for at least 1 hour, or until the pudding is fully set and thickened.

3. For the whipped cream

   • Pour cold heavy cream into a large mixing bowl. Using an electric mixer, beat on high speed for a few seconds, then reduce to medium speed.
   • Continue beating until stiff peaks form—the cream should hold its shape but still look smooth.
   • Refrigerate the whipped cream until you’re ready to assemble the trifle.

4. Make whipped pudding mix

   • In a large bowl, combine the prepared pudding mixture and whipped cream.
   • Working in thirds, gently fold the whipped cream into the pudding mixture.
   • Be careful to fold slowly and gently to keep the mixture light and airy—avoid overmixing.

5. For the fruits

   • Peel and cut all fruits into small, equal-sized bite-sized pieces for easy layering and serving.
   • Set aside a handful of fruits for garnishing the top later.
   • Place the remaining fruits in a large mixing bowl. Add a little sugar and a splash of lemon juice to enhance the flavors.
   • Taste and adjust the sweetness or tartness as needed, depending on how ripe or tangy your fruits are.
   • I’ve also included strawberries and mango in the mix (though they’re not shown in the pictures).

6. Assemble the Trifle

   • In a trifle bowl or individual pudding cups, begin by layering some of the prepared pudding mixture at the base.
   • Add a layer of mixed fruits, followed by a layer of cake pieces.
   • Repeat the layers until all the pudding is used up, ending with a pudding or fruit layer on top.
   • Decorate the top with fresh fruits of your choice.
   • Chill in the refrigerator for 2–3 hours, or until ready to serve.
   • Just before serving, garnish with pomegranate arils and fresh mint leaves for a vibrant finish.
   • Serve chilled and enjoy this delicious, melt-in-your-mouth dessert!
   • Storage Tip: Keep the trifle covered in the fridge. It’s best enjoyed within 1–3 days for the freshest taste and texture.

Keywords: Delicious, Homemade, From the scratch