All my favorite things in one pretty dessert, pound cake, whipped cream, pudding, and fresh berries. This dessert makes quite an impressive presentation.Print
- 1 recipe of Sour Cream Pound Cake (Recipe Below)
- Cream Sherry, 3/4 cups
- Vanilla Pudding (Recipe Below)
- 1 and 1/2 – 2 cups fresh berries. May need more or less depending on the size of the berries you use.
- 2 cups of whipped cream (Recipe Below)
- 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.
- Place one layer of cake on the bottom of the bowl
- Next, arrange strawberry slices around the lower edge of the bowl
- Spoon enough vanilla pudding to cover the cake cubes
- Place one layer of fresh berries over the vanilla pudding
- Place another layer of cubed cake on top of the fresh berries
- Cover the cubed cake with the remaining vanilla pudding
- Add more fresh berries, if you have them
- Cover the trifle with whipped cream
- Garnish with fresh berries
- Refrigerate until ready to serve
- The trifle will last up to 3 days. I like it best the day it is made.
- 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.
- Preheat oven to 325° and spray bundt pan or baking pans with spray release or grease and flour. Four 8” baking pans or Five 7” pans.
- In a large bowl, add flour and baking soda. Mix with a whisk and set aside.
- In the bowl of a stand mixer using a paddle attachment, add butter (room temperature) and sugar. Mix on medium speed until light and fluffy.
- Add sour cream and mix on medium until incorporated.
- Add the flour mixture to the creamed mixture, alternating with the eggs. Add eggs, one at a time, beat, then add some flour. Beginning and ending with the flour.
- Add the vanilla and beat until incorporated taking care not to over beat.
- Pour batter into bundt pan or pans.
- Bake bundt pan about 1 hour and 20 minutes. Toothpick inserted into center should come out with a few crumbs, but no liquid.
- If using baking pans, bake 35-40 minutes. Toothpick inserted into the center should be clean or have a few crumbs, but no liquid.
- Let cake cool in pan/pans for 10- 15 minutes. Turn out onto a cooling rack and let cool until warm to the touch. Wrap cakes in saran wrap and let them finish cooling.
- 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.
- Combine flour, sugar, and salt in a medium-sized heavy-duty pan using a whisk.
- Separate the eggs and set the egg whites aside
- In a medium bowl, add cold milk, cornstarch, and egg yolks. Whisk together until well combined.
- Stir the milk mixture into the flour mixture and whisk until well combined.
- Cook over medium heat, stirring constantly, until smooth and thickened. Mixture should coat the back of a spoon and be a thick consistency.
- Let mixture come to a boil for one minute, stirring continually.
- Remove from heat and stir in vanilla extract.
- Place all ingredients in a large mixing bowl. Be sure the heavy cream is very cold.
- Beat with the whisk attachment until stiff peaks form. Return to refrigerator until needed.
- 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.
These are affiliate links for products I use in the kitchen studio.
- Trifle bowl. They aren’t expensive and really make an impressive presentation.
- Pastry brush. A must have for all bakers.
- My very favorite utility knife. This knife is amazingly sharp and a pleasure to use.