Patriotic Berry Trifle
This easy and delicious trifle recipe is perfect for the Fourth of July!
Servings: 6
Ingredients
For the Pound Cake
- 3 tbsp milk
- 3 large eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups (150 grams) cake flour
- 3/4 cup (150 grams) sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 13 tbsp (184 grams) unsalted butter
For the Vanilla Pudding
- 2 1/2 cups whole milk
- 1/2 cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 3 tbsp corn starch
For the Whipped Cream
- 4 cups heavy whipping cream
- 4 tbsp sugar
- 2 tsp vanilla
For the Trifle
- 1 pound cake
- 2 cups vanilla pudding
- 4 cups whipped cream
- 1/2 cup sugar
- 5 cups fresh strawberries
- 3 cups blueberries
Instructions
For the Pound Cake
- Preheat oven to 350°
- 1. In a medium bowl, combine milk, eggs, and vanilla.
- 2. In a large mixing bowl, combine all dry ingrediens and mix on low speed for 30 seconds to blend.
- 3. Add the butter and half the egg mixture.
- 4. Mix on low speed to moisten the dry ingredients.
- 5. Increase to medium speed and beat for 1 minute to develop the structure of the cake.
- 6. Gradually add the remaining egg mixture and beat until fully incorporated.
- 7. Scrape the bater into a prepared 8 inch by 4 inch pan (very important to use the correct sized pan!).
- Bake for 55 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cover loosely with buttered foil after 30 minutes to prevent over browning.
- Let cool for 10 minutes on a wire rack, then invert it onto the rack, taking care to reinvert so that the top is up.
- *Adapted from The Cake Bible by Rose Levy Beranbaum
For the Vanilla Pudding
- Put 2 cups milk, sugar and a pinch of salt salt in a smallsaucepot over medium-low heat. Cook just until mixture begins to steam.
- Combine cornstarch and remaining 1/2 cup milk bowl and blend until there are no lumps.
- Add cornstarch mixture. Then cook, stirring occasionally, until mixture starts to thicken and sticks to a metal spoon easily.
- Continue to cook, stirring frequently, for an additional 5 minutes.
- Pour into a 1 quart dish, then cover and refrigerate until cool.
For the Whipped Cream
- Combine 4 cups heavy whipping cream, 2 tbsp sugar, and vanilla together in a stand mixer or professional blender.
- Blend until the whipped cream forms soft peaks.
For the Trifle
- Mix strawberries with 1/2 cup sugar and allow to sit for 15 minutes.
- Cut pound cake into 1 inch cubes.
- Add as first layer into center of trifle bowl.
- Add a ring of strawberries, facing outward around the bottom layer of pound cake.
- Add 1 cup of vanilla on top of the pound cake.
- Top the pound cake with 2 cups of whipped cream.
- Then add 1-2 cups of blueberries.
- Add another layer of cubed pound cake. Again add 1 cup of vanilla pudding to center of trifle.
- Top with remaining 2 cups of whipped cream.
- Add remaining strawberries and blueberries to the top of the trife.