Simple Berry Trifle Recipe

🧂 Ingredients

• 1 pound cake

  store-bought or homemade, sliced
• 2 (6-ounce) containers of blueberries

  (about 2 cups)
• 1 ½ quarts strawberries
• 16 ounces cream cheese

  room temperature
• 1 ½ cups heavy whipping cream
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla
• fresh mint sprigs

  for serving

Instructions

• 1 Hull and halve the strawberries. Reserve 1 cup of mixed berries to garnish the
  top of the trifle.
• 2 Cut the pound cake into 1 to 1½-inch squares.
• 3 In a large bowl, with an electric mixer, whip the cream until stiff peaks form.
  Set aside.
• 4 Into another bowl, add the room temperature cream cheese and confectioner’s
  sugar; beat until smooth and creamy. Then, beat in the vanilla and 1/3 of the
  whipped cream. With a spatula, fold in the remaining whipped cream until
  combined. I like to add the pastry cream to a large ziplock bag with the corner
  snipped off. It makes it easy to add the cream to the trifle dish with smearing
  it on the sides.
• 5 Begin and end with a pastry cream layer as follows: Add 1/3 of the pastry cream
  to the bottom of the trifle dish. Top with 1/2 of the cubed pound cake and 1/2
  of the berries. Then add a second layer of pastry cream, followed by remaining
  cubed pound cake and remaining berries. Add a final pastry cream layer to the
  top.
• 6 If serving immediately, top with reserved berries and add sprigs of fresh mint.
  If serving later, cover and store in the refrigerator up to 24 hours. Just
  before serving, decorate the top with berries and sprigs of mint.

Nutrition Info