Fresh berries and whipped cream make this trifle a warm-weather favorite. The scratch-made butter pound cake in this recipe is simple to make and uses only five ingredients, and it can be made in advance for easy assembly the next day. It serves a crowd, so it’s perfect for family get-togethers and summer picnics. Make sure to set aside the most beautiful strawberry in the basket and use it for garnishing the top of the trifle!
HOW TO:
For the Cake:
- Preheat oven to 325°F. Butter and flour 9-inch loaf pan.
- Sift flour into small bowl. Set aside. Put butter, vanilla and sugar in the bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time; beat well with each addition.
- With mixer on low, add flour to butter mixture gradually until it is fully incorporated; do not overmix. Pour batter into prepared pan and smooth top with spatula. Bake until toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes to 1 hour 25 minutes. Cool cake on wire rack for 15 minutes. Turn cake out onto cooling rack. Allow cake to cool completely and then cut into cubes using a serrated knife.
To Assemble the Trifle:
- Beat heavy whipping cream in electric mixer fitted with whip attachment at medium-high speed. When cream begins to thicken gradually add granulated sugar.
- Cover bottom of 9-inch trifle dish with single layer of pound cake cubes. Spoon 1/3 of whipped cream over cake and spread so that cream touches edges of trifle bowl. Arrange strawberry slices in single line vertically against side of trifle bowl (moisture from berries will make them stick to bowl). Cover cream with remaining sliced strawberries and 1 pint of raspberries. Add second layer of whipped cream, and then top with blueberries. Add remaining cake cubes in center of blueberries and then top cake with remaining whipped cream. Arrange remaining raspberries around top edge of trifle.
- Keep trifle refrigerated until ready to serve.
Recipe courtesy of Go Bold With Butter