…would certainly taste just as sweet!

The end of spring going into summer is a great season for trifles. They're so easy! And tasty! And beautiful! AND you can make them ahead of time!

Rhubarb Trifle | Photo by  Stephanie Cornell

Rhubarb Trifle | Photo by Stephanie Cornell

All you need to make a delicious trifle:

  • 1 part sponge-style cake This can easily be store bought. I particularly like angel food cake for its absorbent qualities. On the current menu, we’re using a Lemon-Buttermilk Cake.

  • 1 part fresh fruit Our current menu features a Rhubarb Trifle, but you can use whatever is in season and peak of season. Juicy fruits like sliced strawberries, raspberries and cherries are particularly nice, as the juice they put off will be absorbed by the spongey cake below. Late summer peaches and blueberries are a good way to transition your trifle throughout the season!

  • 1 part whipped cream Make a fresh homemade whipped cream for the best results!

  • Repeat in as many layers as you'd like.

And that's it! If you want to get fancy, you could layer in jams or curds, or punch it up a but with an alcohol-based simple syrup of your liking. You can make your trifle in a large trifle dish for an elegant dessert to share at a dinner party or picnic. Or you could make them in individual cups or ball jars like we do at the restaurant.

Did you make this dish? We wanna see! Snap a photo and share it on Instagram with the hashtag #cookthetable Don't be shy. Successes and fails welcome!

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