Let's kick off Summer with this festive Berry Trifle featuring layers of fluffy pound cake, sweet vanilla pudding, homemade whipped cream, with juicy strawberries and blueberries.
If using frozen pound cake, thaw according to package instructions. Cut fresh or thawed pound cake into 1-inch cubes.
To make the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip. While they chill (10-15 minutes) clean and prep berries.
Once the beaters/bowl have chilled, add cold heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, increasing the speed to medium-high until soft or stiff peaks form.
Let's get our trifle on! Add some cake to the bottom of a bowl or trifle dish. Top with alternating layers of pudding, whipped cream, and fuit. Repeat layers and top with a final dollop of whipped cream and sprinkling of berries. Serve immediately or store covered in refrigerator until ready to serve.
Whether you make each element from scratch or use store-bought ingredients, both options work great! Decide what fits your skill and schedule and run with it! We love this tasty trifle every which way.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Red White and Blueberry Berry Trifle https://peasandcrayons.com/2019/05/red-white-and-blueberry-berry-trifle.html