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Mixed Berry Trifle with Pound Cake

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A quick and easy layered dessert featuring store-bought pound cake, mixed berries, and whipped cream, perfect for busy weeknights and last-minute sweet cravings.

Ingredients

Scale
  • 1 store-bought loaf pound cake (about 8 cups cubed)
  • 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries; fresh or frozen)
  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional add-ins:
  • 1 teaspoon lemon zest
  • ¼ teaspoon almond extract
  • ¼ cup toasted sliced almonds or chopped pistachios
  • 2 tablespoons marmalade or berry jam

Instructions

  1. Prep your berries (5 minutes): Rinse fresh berries gently under cold water and pat dry. Hull and slice strawberries into bite-size pieces. If using frozen berries, measure them out and keep them mostly frozen until layering.
  2. Cube the pound cake (3 minutes): Cut your pound cake into roughly 1-inch cubes. You want them bite-sized but not too small to maintain texture.
  3. Whip the cream (5 minutes): In a chilled bowl, pour the heavy cream and add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high until soft peaks form. Be careful not to overwhip—it should hold shape but still be soft and fluffy.
  4. Layer the trifle (5-7 minutes): Start with a layer of pound cake cubes at the bottom of your bowl. Spoon a layer of whipped cream over the cake, spreading gently. Add a generous layer of mixed berries next, making sure to distribute the colors evenly. Repeat these layers—cake, cream, berries—until you reach the top of your bowl, finishing with a layer of whipped cream.
  5. Add finishing touches (2 minutes): Sprinkle lemon zest or a few nuts on top for color and texture. If you’re feeling fancy, drizzle a little berry jam or marmalade over the top layer.
  6. Chill (at least 1 hour): Cover the trifle with plastic wrap and refrigerate for at least an hour to let the flavors meld and the cake soak up some of the berry juices. It tastes even better the next day.

Notes

Use room temperature or slightly stale pound cake for best texture. Chill bowl and beaters before whipping cream for faster, better results. Avoid overpacking layers to prevent sogginess. If berries are very juicy, toss with sugar and drain excess liquid before layering. For dairy-free, substitute heavy cream with whipped coconut cream and use dairy-free pound cake.

Nutrition

Keywords: mixed berry trifle, pound cake dessert, easy trifle recipe, quick dessert, berry dessert, whipped cream dessert, no bake dessert

Find it online: https://evabakery.com/mixed-berry-trifle-with-pound-cake-easy-recipe-for-busy-weeknights/