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Easy Patriotic Berry Trifle Recipe with Pound Cake Layers for Summer Parties

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A simple, fresh, and crowd-pleasing summer dessert featuring layers of pound cake, fresh berries, and whipped cream. Perfect for summer parties and quick to assemble.

Ingredients

Scale
  • 1 loaf pound cake (about 12 ounces / 340 grams), store-bought or homemade
  • 2 cups fresh strawberries (about 300 grams), hulled and sliced
  • 1 cup fresh blueberries (about 150 grams), washed and drained
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 grams), sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Rinse strawberries and blueberries under cold water. Hull and slice the strawberries into thin pieces (about 1/4 inch thick). Set aside in a bowl.
  2. Cut the pound cake into roughly 1-inch cubes.
  3. Chill your mixing bowl and beaters in the fridge for 10 minutes if possible. Pour the heavy cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 3-5 minutes). Do not overwhip.
  4. Place one-third of the pound cake cubes evenly at the bottom of your trifle bowl.
  5. Sprinkle half of the strawberries and blueberries over the pound cake layer.
  6. Gently spoon about one-third of the whipped cream over the berries, smoothing it out with a spatula.
  7. Add another third of the pound cake cubes, then the remaining berries, followed by another dollop of whipped cream.
  8. Top with the last pound cake cubes and finish with the remaining whipped cream. Sprinkle lemon zest over the top if desired and garnish with mint leaves.
  9. Refrigerate the trifle for at least 2 hours or overnight to allow flavors to meld and the cake to soak up berry juices.

Notes

Chill mixing bowl and beaters before whipping cream to achieve better volume. Be gentle when spreading whipped cream to keep layers neat. Refrigerate at least 2 hours for best flavor and texture. For dairy-free, substitute heavy cream with coconut cream and use dairy-free pound cake. For gluten-free, use gluten-free pound cake or almond flour pound cake.

Nutrition

Keywords: patriotic berry trifle, summer dessert, pound cake trifle, easy berry trifle, whipped cream dessert, summer party dessert

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