Description

A no-bake, make-ahead dessert featuring layers of pound cake, macerated strawberries and blueberries, and a light vanilla whipped cream pudding mixture. It is visually stunning, forgiving to make, and perfect for summer holidays.

Ingredients

Scale

2 lbs fresh strawberries, hulled and sliced
1 pint fresh blueberries
1 loaf (about 24 oz / 680g) store-bought pound cake, sliced into 1/2-inch cubes
2 cups heavy whipping cream, chilled
2 boxes (3.4 oz each / 96g total) instant vanilla pudding mix
2 cups cold milk (for pudding)
1/3 cup granulated sugar
1 tablespoon fresh lemon juice

Instructions

Wash, hull, and slice the strawberries. Place them in a large bowl with the blueberries.
Sprinkle the sugar and lemon juice over the berries and toss gently to coat. Let them sit at room temperature for 10 minutes to macerate and release juices.
In a large bowl, whisk the instant vanilla pudding mix with cold milk according to package directions until slightly thickened.
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the pudding mixture using a spatula until combined and fluffy.
Cube the pound cake into 1/2-inch pieces.
In a large glass serving bowl, create layers: start with cake cubes, followed by macerated berries (including some juice), and then a layer of the cream mixture.
Repeat the layering process (Cake, Berries, Cream) at least three times, ending with a final layer of cream on top.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to allow the cake to soften and flavors to meld.
Garnish with fresh berries and mint before serving.

Notes

For best results, ensure the cream bowl and beaters are cold. Do not freeze this trifle as the texture will suffer. If using frozen berries, thaw and drain them well to prevent a watery trifle. The dessert improves in flavor after sitting in the fridge for a few hours.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of trifle
Calories: 320
Sugar: 24
Sodium: 150
Fat: 18
Saturated Fat: 10
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: berry trifle, labor day dessert, no bake dessert, easy trifle, summer dessert, make ahead dessert, pound cake trifle, strawberry blueberry dessert