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.