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Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea - Dessert

Raspberry Trifle With Sweet Cream

Course Dessert
Cuisine American
Servings 8


For the cake:

  • 16 tablespoons butter, plus
  • 1 tablespoon melted, for greasing the pan
  • cups sugar
  • 6 eggs
  • 1 vanilla extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ½ cup milk

For the rest:

  • 1 pint heavy whipping cream
  • ½ teaspoon vanilla extract
  • 1 ounce sherry
  • 1 sugar
  • 2 pints raspberriessprinkle of lavender flowers.
  • 8 pint-sized Mason jars or any glass vessel


  • Directions:
    Preheat the oven to 375° F. Grease a 12 x 9 inch cake pan with 1 tablespoon melted butter and dust with flour.
    In a stand mixer fitted with the paddle attachment, whip the remaining butter. Gradually add the sugar, mixing until the butter becomes soft, light, and pale. Blend in the eggs one at a time, fully incorporating between each addition. Add the vanilla extract.
    In a medium bowl, combine flour, salt, and baking powder. Gradually stir the dry ingredients into the butter and egg batter, then stir in the milk. Scrape the sides of the bowl with a spatula a few times while mixing. Pour batter into the prepared cake pan and tap it against a counter to release any air bubbles. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean; don’t let the cake gain too much color. Let cool completely on a wire rack.
    Just before assembling the trifle, in a stand mixer, whip the cream into soft peaks with the vanilla extract, sherry, and sugar. Using the mouth of a small mason jar or a cocktail glass, cut out circles of cake. This ensures the cake rounds will fit perfectly inside the jars in which you will build the trifle.
    To assemble the trifle, layer raspberries, cream, and cake rounds in your glass vessel until filled. Garnish with a sprinkle of lavender flowers. Serves 8.
Keyword raspberry trifle recipe with jelly, raspberry trifle with custard
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