Pound Cake Trifle
Try making this Pound Cake Trifle with fresh strawberries, blueberries, buttery pound cake, and sweet cream. It's so simple to make and is ready in minutes.
Servings: 16
Calories: 198kcal
Equipment
- 1 Glass Trifle Bowl
Ingredients
- 12 ounces pound cake
- 2 cups fresh blueberries
- 2 cups fresh strawberries, green removed and cut into quarters
- 8 ounces cream cheese, softened
- 7 ounces marshmallow creme
- 8 ounces whipped topping (optional)
Instructions
- Begin the summer berry trifle recipe by cleaning and preparing the 2 cups fresh blueberries and 2 cups fresh strawberries. Cut each strawberry into quarters and set aside.
- Cut 12 ounces of pound cake into small cubed pieces about 1 inch cubes in size and set it aside.
- Using an electric mixer, add the 8 ounces cream cheese and mix on medium-high speed until smooth. Add the 7 ounces marshmallow cream and continue mixing until smooth and fully combined. Set aside.
- Start building the berry trifle in a trifle bowl or glass bowl, begin with half the prepared pound cake. Add it to the bottom of the trifle dish and spread it out in an even layer. Top the layer of pound cake with half of the prepared strawberries and blueberries.
- Top the fresh berries with half of the sweet cream and spread it out in an even layer. Repeat the layers with the other half of the pound cake, strawberries, blueberries, and cream.
- Lastly, top the sweet cream with the 8 ounces whipped topping in an even layer. Serve immediately or place the trife into the refrigerator until you're ready to serve. Enjoy!
- Store covered in the refrigerator for up to 3 days.
Notes
- Use homemade pound cake or store-bought pound cake. If using store-bought cake, try going with one from the bakery section or the freezer section of the grocery store. The frozen Sara Lee pound cake is a good option, just make sure it is completely thawed before using it.
- Make the homemade whipped cream using an electric mixer/stand mixer with a whisk attachment or a large bowl with a hand mixer. Whip 2 cups cold heavy cream on medium speed until it starts to thicken, then add ¼ cup powdered sugar, and continue mixing until soft peaks form.
- I do not recommend using frozen strawberries or blueberries for this particular recipe.
- For an extra layer of flavor, add a teaspoon of vanilla extract to the cream cheese mixture. You may also add some lemon zest and a squeeze of lemon juice to the fresh berries. Try topping with a drizzle of caramel sauce or a sprinkle of ground cinnamon.
- You can make an easy strawberry trifle by omitting the blueberries and using 4 cups of strawberries.
Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 188mg | Potassium: 96mg | Fiber: 1g | Sugar: 22g | Vitamin A: 246IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg
