Creamy-dreamy berry trifle made with fresh pound cake
Made with fresh raspberries and strawberries, white chocolate, pound cake and whipped cream, this berry trifle layered dessert — a take on a British classic — looks amazing, and offers a tasty blend of flavors and textures.
Creamy-dreamy berry trifle recipe
Pound cake, cubed (recipe below)
3/4 cup Garden Club Red Plum Jam
4 cups Hiland Whipping Cream
1 (3.4-ounce) package instant white chocolate pudding mix
1 pound strawberries, hulled and sliced
2 cups raspberries
1/4 cup sliced almonds
3 ounces white chocolate, chopped
Cut pound cake into 1-inch cubes, and set aside. Spread jam between cubes of pound cake to make mini cake sandwiches. Set aside.
In a large mixing bowl, slowly begin mixing whipping cream with an electric mixer. Mix on medium-high speed until mixture begins to thicken. Slowly add pudding mix, continuing to mix until thickened but not stiff.
In a large glass bowl or trifle dish, layer 1/3 pound cake pieces, 1/3 whipped cream mixture, 1/3 strawberries and raspberries, 1/3 almonds and 1/3 chopped chocolate. Continue layering, ending with chopped chocolate.
Pound cake recipe
2 sticks Hiland Butter
1 cup sugar
4 each large eggs
1 tablespoon Griffin Vanilla
1/4 tsp baking powder
2 cups Shawnee Mills all-purpose flour
Preheat oven to 350. Butter and flour a (8 1/2 by 4-1/2-inch) loaf pan; set aside.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla. Lower the mixer speed and add flour 1/2 cup at a time being careful not to over mix. I will often finish the batter by hand with a folding action using a spatula.
Bake for one hour using toothpick test. Let cool for 15 minutes, Edge the pan with sharp knife and remove and allow cooling on rack.