Easy Blueberry Shortcake Trifle
This blueberry shortcake is a fun take on a strawberry shortcake. This recipe consists of layers of light, pillow-y angel food cake covered with a sweet blueberry glaze followed by a creamy, sweet cream cheese custard topping. This tasty, layered dessert is easy to make, perfect for the season, and ideal for social gatherings.
Servings: 12
Ingredients
Blueberry Glaze:
- 200 g (1 cup) granulated sugar
- ¼ tsp (1.5 g) salt
- 48 g (¼ cup + 3 tbsp) cornstarch
- 80 g (¼ cup + 2 tbsp) Berry Blue gelatin (Jell-O)
- 16 oz (2 cups) water or blueberry juice
- 1 tsp vanilla extract optional
- 4 cups (2 pints) blueberries (thawed if from frozen) reserve a few to decorate the top
Custard:
- 8 oz (1 pkg) cream cheese softened
- 14 oz (1 can) sweetened condensed milk
- 12 oz whipped topping thawed (like Cool Whip or SO Coco Whip)
Cake Base:
- 1 angel food cake store-bought, boxed, or homemade (or white/ yellow cake or pound cake). cut into bite-size pieces
Instructions
Make the Blueberry Glaze:
- In a large saucepan, whisk together sugar, salt, cornstarch, and gelatin. Whisk in water (or blueberry juice).
- Heat saucepan on medium- high heat. Whisk frequently until the mixture thickens taking about 10 minutes. Remove the saucepan from heat and stir in vanilla. Set aside at room temperature to allow the mixture to cool (about an hour). Then, stir in blueberries.TIP: As the mixture heats and begins to boil, the white cornstarch will blend in with the gelatin color and appear to become clear. Then, the mixture will thicken after a couple of more minutes.
Make the Cream Cheese Custard:
- In a large bowl, use an electric mixer to whip the cream cheese until smooth. Whip or stir in sweetened condensed milk until well combined. Use a spatula to fold in thawed (from frozen) whipped topping until the mixture is smooth. Set aside.TIP: Avoid stirring the whipped topping as stirring will deflate the "whipped" texture.
Layer the Shortcake Ingredients:
- Cut the cake into bite size pieces and set aside.
- To a large serving trifle dish or multiple small individual dishes, add a layer of cake just to cover the bottom of the dish. Top with a thick layer of cooled blueberry glaze to cover the cake. Over the glaze, add a layer of custard to cover. Continue with another layer of cake, glaze, and custard. If using a large bowl, repeat a third time with remaining cake, glaze, and custard. Be sure to finish off with the custard. TIPS: Spoon each layer to the edge of the bowl so each is visible from the outside. For small bowls, you only need 2 layers of each finishing off with custard.
- Decorate the top custard layer with whole blueberries. Serve immediately or refrigerate for at least 2 hours to set. Serve and enjoy.
Video
Notes
Storage:
Store the dessert covered in the fridge for up to a week.