Berry Trifle
servings
This refreshing red, white, and blue Berry Trifle is full of layers of fresh berries, fresh whipped cream, and homemade pound cake. It’s the perfect summer dessert and makes a festive treat for patriotic holidays too!
Ingredients
- 1 Pound Cake Recipe Recipe below, but can also use a store bought pound cake or Angel Cake
- 1 Strawberries Lenox Recipe Recipe below.
- (1) recipe of my 3 Ingredient Whipped Cream Recipe below, or my Stabilized Whipped Cream Recipe
- 16 ounces fresh blueberries with a few set aside for garnish
Vanilla Pudding
- 5.1 ounces instant vanilla pudding You can use a different flavor. If you want a whiter pudding, use White Chocolate or Cheesecake pudding.
- 3 cups milk
Strawberries Lenox
- 32 ounces strawberries rinsed, cored and quartered (set two whole berries aside for top decoration)
- ½ cup orange juice
- ½ cup granulated sugar
- 2 tablespoons Cointreau or Grand Marnier liquor can be omitted as it will just as delicious without either.
Pound Cake
- ½ lb. unsalted butter
- 1 ⅔ cup granulated sugar
- 5 eggs
- 2 cups cake flour
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Whipped Cream
- 16 ounces heavy cream read the section in the Whipped Cream post about substituting for whipping cream, if desired.
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- additional blueberries, strawberries and fresh mint for serrving
Instructions
Strawberries Lenox
- Place cut strawberries into a medium bowl.
- In a small bowl, mix together the orange juice, sugar and Blue Curaçao, if using. Pour over the strawberries and gently toss to completely coat.
- Cover and refrigerate at least two hours before using. I like to put them into a resealable bag to save some room if I know I'm tight on fridge space.
Pound Cake
- Preheat oven to 325°F. Prepare a 9 X 5-inch loaf pan by buttering the pan halfway up the sides and lightly coating it with flour.
- Cream the butter, and slowly add the sugar. Beat until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time and beat until well incorporated. Add the vanilla, and mix well. Pour into prepared pan.
- Bake for 1 1/4 to 1 1/2 hours or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5 minutes before gently running a knife around the sides of the cake to loosen. Turn it out onto a wire rack to cool completely. When completely cooled, cut the loaf into one inch cubes.
Vanilla Pudding
- In a medium bowl, whisk together the milk and vanilla pudding mix. Refrigerate until ready to use.
Whipped Cream
- Pour the heavy cream into a mixer and beat at medium-high speed for about 3 minutes until soft to medium peaks form. Gradually add sugar and vanilla while beating, turning the mixer down to low to do so before increasing the speed to finish.
Assembly
- In a 13 or 14-cup trifle bowl (see note), place a single layer of pound cake cubes on the bottom.
- Cover with 1/3 of the blueberries. Drizzle a little of the juice from the Strawberries Lenox over them.
- Gently spread half of the vanilla pudding over the cake and blueberries.
- Evenly spread 1/3 of the whipped cream to cover the bottom layer.
- Top the whipped cream with 1/3 of the Strawberries Lenox. You can add some juice, but I like to reserve most of it to drizzle over each layer of pound cake and add the rest to the top.
- Repeat process until reaching the top of the bowl. Also, you can adjust or alternate your layers according to how you want it to look. The way I didn't isn't set in stone.
- Top with remaining whipped cream, sprinkle with a few blueberries and seal the deal with those whole strawberries. Refrigerate until serving.
Notes
- Don't be scared by the extensive list of ingredients and directions. It comes together quite quickly and it is SO worth it! You can save time if you use a store bought pound cake or Angel food cake.
- Be sure to prepare the strawberries first or the night before because they'll need a couple hours to soak up that goodness in the fridge and can do that while you prepare and bake the cake.
- Use a 13-14 cup trifle bowl. I used one that was 12 cups and had leftover ingredients that wouldn't fit in the bowl. Not a big deal if it happens. Just serve the leftovers in an additional trifle dish, smaller individual trifles, or separately like a dessert bar, so people can assemble their own.
- Depending on how large your trifle bowl is, you can adjust the amounts of ingredients according to how many layers you'll have. for example, I only used half of the vanilla pudding for just one layer in the bowl, and used the rest to make a smaller trifle.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 69g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 203mg | Potassium: 298mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1094IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 1mg