Berry Trifle with Sour Cream Pound Cake & Vanilla Pudding Recipe

All my favorite things in one pretty dessert, pound cake, whipped cream, pudding, and fresh berries.  This dessert makes quite an impressive presentation.

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Berry Trifle Assembly Instructions


Instructions

  1. 1 recipe of Sour Cream Pound Cake (Recipe Below)
  2. Cream Sherry, 3/4 cups
  3. Vanilla Pudding (Recipe Below)
  4. 1 and 1/2 – 2 cups fresh berries. May need more or less depending on the size of the berries you use.
  5. 2 cups of whipped cream (Recipe Below)
  6. Slice the pound cake in 1/2 inch slices and using a pastry brush, brush the pound cake with Sherry on both sides of the cake slice. I like to be generous with the Sherry but you can add less if you want.
  7. Place one layer of cake on the bottom of the bowl
  8. Next, arrange strawberry slices around the lower edge of the bowl
  9. Spoon enough vanilla pudding to cover the cake cubes
  10. Place one layer of fresh berries over the vanilla pudding
  11. Place another layer of cubed cake on top of the fresh berries
  12. Cover the cubed cake with the remaining vanilla pudding
  13. Add more fresh berries, if you have them
  14. Cover the trifle with whipped cream
  15. Garnish with fresh berries
  16. Refrigerate until ready to serve
  17. The trifle will last up to 3 days. I like it best the day it is made.

Notes

  • In a hurry?  You can substitute two loaves of Sarah Lee pound cake, found in the freezer section for the sour cream pound cake.
  • Jello instant pudding (Family size) can be substituted for the Vanilla pudding.
  • Cool Whip can be substituted for the heavy whipping cream.  
  • I promise, if you take the time to make the recipe as printed, it will be worth your time
  • The pound cake can be made ahead and frozen.  Bring to room temperature (while still wrapped) before using.
  • I like to use Harvey’s Bristol Cream for the sherry.  Use what you like but make sure it’s a sweet sherry.
  • No Trifle bowl?  Use a glass 16 cup bowl instead.
  • Individual dessert cups make a pretty presentation too.
  • It really doesn’t matter what berries you use.  Blackberries, raspberries, blueberries are delicious too.  No need to cut them in half.  It’s actually better if you leave them whole.  I find them too runny, otherwise.
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Sour Cream Pound Cake


Ingredients

 


Instructions

Notes

  • If using a bundt pan, be sure to spray it well with pan release.  If using butter and flour to prepare the pan, make sure all areas of the pan are coated.  
  • Have all ingredients at room temperature.
  • Be careful to not overbake the cake.  A few crumbs on the toothpick are ok.  If the toothpick inserted in the center has liquid on it, it’s not done.
  • To add additional lemon flavoring, zest a lemon and add the zest to the batter when adding the lemon and vanilla extracts.
  • Store wrapped cakes in refrigerator or freeze for use later.
  • Let cake come to room temperature before eating.  Butter cakes taste best at room temperature.
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Vanilla Pudding


Ingredients


Instructions

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Whipped Cream


Ingredients


Instructions

Notes

  • I like to place the mixing bowl and whisk attachment in the refrigerator for 15 minutes prior to making the whipped cream.
  • Be sure to use heavy cream -38% to 40% butterfat.

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