Mixed Berry Trifle
This is the perfect recipe for the end of summer when it’s still warm, before we start breaking out the pies and cobblers. This is basically a multi-step recipe, but you can cut some corners. We recommend that you bake the pound cake, but you can definitely buy pudding instead of making it. Otherwise – make the cake a day or two ahead, and make the pudding ahead and assemble the day you’ll serve it. Use your berries of choice. We sometimes like to make this with fresh, thinly sliced peaches.
1 Recipe Pound Cake (below)
1 Recipe Vanilla Pudding
3-4 cups mixed berries or other fruit, peeled and sliced as necessary
Whipped Cream or Dairy Free Whipped Cream
First Step – Bake the Pound Cake
2 cups sugar
1 cup or 2 sticks butter or dairy free butter, room temperature
4 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour or gluten free flour
2 teaspoons baking powder
1 cup milk or plant milk
Heat oven to 350°F. Grease a bundt or tube pan; sprinkle with flour. Set aside.
In a large mixing bowl, cream butter and sugar together. Beat at medium speed, Add vanilla extract and egg, one at a time, beating well after each addition.
In a medium bowl, whisk together baking powder and 3 cups flour or gluten free flour.
In alternating additions – 4 total – add flour mixture and then milk, beating just until each is blended in.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick or tester comes out clean. Allow cake to cool completely.
Cut cake into cubes and set aside. If you haven’t already made the vanilla pudding, do that now. Using a trifle dish or a large bowl, assemble the trifle in layers. First layer – cake, second layer – fruit, third – pudding, fourth, whipped cream. Top with whipped cream and garnish with some of the fruit. Chill and enjoy!