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Petite Fashion Blog | Draper James Dress | Berry Trifle Recipe
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5 from 1 vote

Patriotic Berry Trifle

This easy and delicious trifle recipe is perfect for the Fourth of July!
Prep Time1 hr 30 mins
Servings: 6
Author: April

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.