Description
A bright, easy dessert with fresh fruit and soft cake, perfect for any occasion.
Ingredients
- 8 oz. cream cheese, softened
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 lb. pound cake or sponge cake
- 2 lbs. strawberries, sliced
- 1 pint blueberries
- 12 oz. raspberries
- 2 – 12 oz. jars strawberry topping
Instructions
- In a large glass bowl, cream the cream cheese until smooth.
- Slowly pour in the heavy whipping cream and whip on medium speed until smooth.
- Turn the mixer on high speed and whip the cream until soft peaks form.
- Add the powdered sugar and beat until stiff peaks begin to form, about 2-3 minutes.
- In a large trifle dish, crumble some of the pound cake on the lower level.
- Pour half of the strawberry topping on top of the pound cake.
- Sprinkle some of the strawberries on top, then blueberries, and finally raspberries.
- Spread some of the cream cheese whipped cream on top.
- Add another layer of pound cake, strawberry topping, strawberries, blueberries, raspberries, and whipped cream.
- If more pound cake, berries, and whipped cream are left, make another layer if there is room in your dish.
- Refrigerate until ready to serve.
Notes
Use very fresh berries for best taste. Chill the cream before whipping for better texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American