Spelt Trifle with Fresh Berries

Why you’ll love it

This Spelt Trifle with Fresh Berries kicks off with a crisp spelt-cake base, a velvety custard layer and the burst of seasonal berries. It offers vibrant taste with a little healthier twist thanks to spelt.
It’s perfect for a casual dessert or a small gathering — you can assemble ahead and chill. The layers in a clear bowl make it look great as well as taste great.

What makes it special

Using spelt adds a subtle nutty flavour and a slightly denser texture than ordinary sponge, yet the result still feels light when paired with cream and fruit. The fresh berries bring natural sweetness and colour.
Whether you’re after something simpler or a slightly healthier take on a classic trifle, this recipe hits the mark.

Prep Time 15 mins

Cook Time 20 mins

Rest Time 2 hrs

Total Time 2 hrs 35 mins

Cuisine: British

Courses: Dessert

Difficulty: Beginner

Servings: 5

Estimated Cost: 10

Calories: 320

Best Season: Summer

Dietary: can be made vegetarian

Description

A layered dessert with spelt cake, vanilla custard, whipped cream and a mix of fresh berries — easy to assemble, light but indulgent.

Ingredients

200 g spelt flour
50 g caster sugar
1 tsp baking powder
2 eggs
100 ml milk
30 g butter (melted)
300 ml whole milk (for custard)
2 tsp vanilla extract
40 g cornflour
25 g caster sugar (for custard)
300 ml double cream
250 g mixed fresh berries (e.g., strawberries, raspberries, blueberries)
15 g icing sugar (to sweeten cream)

Instructions

1
Preheat oven to 180 °C (160 °C fan) and grease a 20 cm cake tin.
2
Mix spelt flour, 50 g sugar and baking powder in a bowl. Add eggs, 100 ml milk and melted butter. Stir until smooth.
3
Pour batter into the tin and bake for 20 minutes or until golden and a skewer comes out clean. Cool completely, then cut into 2 cm cubes.
4
For custard: heat 300 ml whole milk with vanilla extract until just below boiling. Whisk cornflour and 25 g sugar together, then whisk into hot milk and cook gently for 2–3 mins until thick. Cool.
5
Whip double cream with 15 g icing sugar to soft peaks.
6
In a large clear trifle bowl: layer one-third of the cake cubes, then one-third of the custard, then one-third of the berries. Repeat two more times finishing with whipped cream on top.
7
Note: Press berries gently into the custard layer so each layer is visible.
8
Chill in the fridge for at least 2 hours before serving so layers set and flavours meld.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Trans Fat 0.3g
Cholesterol 75mg25%
Sodium 60mg3%
Potassium 190mg6%
Total Carbohydrate 32g11%
Dietary Fiber 3g12%
Sugars 18g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes:

You can make the spelt cake up to a day ahead and keep it cooled/wrapped.
After layering, cover and chill; best eaten within 24 hours to keep layers distinct.
To serve, garnish with extra whole berries or a mint leaf for colour.

Optional substitutions or variations:

Swap mixed berries for a single type, e.g., strawberries only.
Use Greek yoghurt instead of custard for a tangy twist (reduces creaminess).
For a vegan version: use plant-based cream and milk substitutes; choose a vegan egg-free spelt cake recipe.
For a lighter version: replace half the cream with low-fat crème fraîche.

Keywords: spelt, berries, trifle, easy dessert, healthier dessert

Tips & Variations

Simple tweaks for flavour and diet

If you’d like to vary the dish, try adding a thin layer of raspberry compote between cake and custard for extra fruit punch. You can also toast flaked almonds and sprinkle them on top just before serving for crunch and nutty flavour.
For a dairy-lighter version, swap half the cream for whipped Greek yoghurt — you’ll trade some richness but keep texture and berry freshness. If you’re catering for gluten sensitivity (though spelt still contains gluten), consider using a gluten-free sponge and maintain the spelt only in the topping flourish or omit it.

Conclusion

Give this Spelt Trifle with Fresh Berries a go this summer (or whenever you have great berries). It brings colour, taste and a lighter spin on a classic sweet treat. Grab a clear bowl, plan ahead a little, chill it, and enjoy the smile when you serve it. Let me know how it turns out and share your berry combinations!

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-trifle-with-fresh-berries/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!