Description
A delightful dessert layering pound cake, fresh mixed berries, and creamy vanilla pudding topped with whipped cream.
Ingredients
- 1 loaf pound cake (or sponge cake), sliced
- 2 cups fresh mixed berries (such as strawberries, blueberries, and raspberries)
- 1 cup berry preserves or jam
- 2 cups whipped cream, homemade or store-bought
- 1 package vanilla pudding (prepared according to package instructions)
- powdered sugar, for dusting
- 1 teaspoon vanilla extract (optional for whipped cream)
- 1 teaspoon lemon zest (optional for a fresh citrus kick)
Instructions
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Prepare the Ingredients: Wash and pat dry all the berries. Slice strawberries if using. Slice the pound cake into even pieces.
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Layer the Trifle: In a trifle dish, start by placing a layer of pound cake slices at the bottom. Spread a layer of berry preserves or jam on top of the cake slices. Add a layer of fresh berries over the jam. Top with a layer of vanilla pudding. Add a layer of whipped cream, spreading it evenly. Repeat the layering process until you reach the top of the dish.
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Top the Trifle: Finish with a generous layer of whipped cream. Arrange a mixture of fresh berries on top. Lightly dust with powdered sugar for a finishing touch. Optionally, sprinkle lemon zest for added flavor.
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Chill: Cover the trifle with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
Notes
- For a more tangy flavor, you can add a layer of lemon curd.
- Use homemade whipped cream for a richer taste. Simply beat heavy cream with a tablespoon of sugar and vanilla extract.
- Consider adding a splash of liqueur (such as Chambord or Grand Marnier) to the berries for an adult version.
- Ensure the pound cake is fresh to avoid a soggy texture.
- Trifles can be made a day ahead, allowing the flavors to develop further overnight.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Trifle
Nutrition
- Serving Size: 1 serving