Strawberry and Blueberry Pound Cake Trifle
Ingredients:
For the Pound Cake:
1 store-bought or homemade pound cake, cubed
For the Filling:
2 cups fresh strawberries, sliced
2 cups fresh blueberries
3 tablespoons granulated sugar
For the Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Layering:
Additional berries for garnish
Fresh mint leaves for garnish
Directions:
Prepare the Berries: In a bowl, combine strawberries, blueberries, and granulated sugar. Set aside for 10 minutes to let the berries release their juices.
Whip the Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Trifle: In a large trifle dish, layer half of the cubed pound cake, followed by half of the mixed berries, and then half of the whipped cream. Repeat the layers.
Garnish: Top with additional berries and mint leaves for a fresh and elegant look.
Chill: Refrigerate for at least one hour before serving to allow the flavors to meld together.
Prep Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 8 | Kcal: 390 kcal per serving
