Pound Cake Berry Trifle

About this recipe

This dish mixes soft pound cake, fresh berries, and light cream. It looks bright and tastes sweet. You make it in layers in one clear bowl. Many people like this for a party or a small meal. See a similar berry tiramisu trifle for another idea.

why make this recipe

You make this dish because it is fast and fun. It needs no oven if you use store cake. You can make it one day ahead. The fruit keeps it fresh. Try the simple berry trifle for another easy dessert.

how to make Pound Cake Berry Trifle

You build this dish in four clear layers: cake, berries, pudding, and whipped cream. Use even pieces so each bite has cake and fruit. You can use a clear trifle bowl or jars. For a different base try a chocolate raspberry cake if you want a richer taste.

Ingredients :

• 1 pound cake
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 cups vanilla pudding
• 1 cup heavy cream (for whipping)
• 1/4 cup sugar (for sweetening the whipped cream)
• 1 tsp vanilla extract (for whipped cream)

Directions :

1. Prepare the pound cake according to your favorite recipe or use store-bought. Let it cool and cut it into cubes.
2. In a large bowl, layer half of the pound cake cubes at the bottom of a trifle dish.
3. Add half of the mixed berries on top of the cake layer.
4. Spoon half of the vanilla pudding over the berry layer.
5. In another bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
6. Spread half of the whipped cream over the pudding layer.
7. Repeat the layers with the remaining pound cake, mixed berries, pudding, and whipped cream.
8. Finish with a few berries on top for garnish.
9. Chill for at least 2 hours before serving.

how to serve Pound Cake Berry Trifle

Spoon the trifle into bowls or let guests serve from the bowl. Add extra berries on top for color. You can serve with a light cookie or small cake on the side. Try pairing with strawberry cheesecake cookies for a nice touch.

how to store Pound Cake Berry Trifle

Cover the bowl with lid or plastic wrap. Keep it in the fridge. Eat within 2 days for best taste. The cake will soak the pudding more over time. Do not leave it at room temp for long.

tips to make Pound Cake Berry Trifle

Use ripe, fresh berries for best taste. Cut cake into even cubes so layers sit flat. Whip cream until soft peaks so it stays light. Chill the trifle well so the layers set. For other small treats look at this strawberry cheesecake cookie recipe.

variation (if any)

• Use angel food cake or pound cake crumbs.
• Swap vanilla pudding for lemon or custard for a tang.
• Add a layer of jam or berry compote for more fruit taste.
• Use mascarpone mixed with whipped cream for a richer top.

FAQs (minimum three FAQ)

Q: Can I use frozen berries?
A: Yes. Thaw and drain them a bit so the trifle does not get too wet.

Q: Can I make this with other cakes?
A: Yes. Use any soft cake like sponge or angel food. They all work.

Q: How long before serving can I make it?
A: You can make it the day before. Chill it for at least two hours first.

Q: Can I skip the sugar in the whipped cream?
A: Yes. You can skip or use less sugar if you want less sweet.

Conclusion

For a simple, clear guide to a berry trifle with pound cake and light cream, see this Simple Berry Trifle Recipe with Pound Cake and Chantilly Cream: Simple Berry Trifle Recipe with Pound Cake and Chantilly Cream.