Memorial Day weekend is here and with it, the unofficial start of summer. With strawberry season in full swing here in the Mountain South, here’s the perfect dessert to celebrate with family and friends.

You won’t break a sweat with the “easy” version and the only kitchen appliance you’ll need is the refrigerator. Use this “recipe” as a jumping-off point to create your own unique dessert. Use other berries, add canned pie filling or cubes of jello to the layers. For my “not easy but delicious” version, I made pound cake and my own custard that I added orange zest to, along with real whipped cream.

Easy Strawberry Trifle

1 Angel Food Cake, torn into small pieces

2 quarts of strawberries, rinsed and quartered or sliced, with 1/2 cup sugar stirred in

1 quart blueberries, rinsed

1 4-serving package of instant vanilla pudding

1 cup whole milk

1 cup sour cream or full-fat plain greek yogurt

1 small tub whipped topping

In a bowl, mix together the milk, sour cream/yogurt, and vanilla pudding mix until well blended. Stir in 2/3 of the whipped topping.

In a 3 quart container, put in a layer of the torn angel food cake. Put a layer of the pudding mixture. Next, arrange some of the strawberries along the side of the bowl so they’re seen from the outside. Layer more strawberries and blueberries in the center. Cover with more cake, then pudding, and more berries, until you’re near the top. Finish with the remaining pudding and then the remaining whipped topping. Decorate the top with the rest of the berries in whatever design you choose. Best if refrigerated overnight, but two hours at least.