Description
A festive and colorful dessert perfect for celebrations, featuring layers of pound cake, cheesecake pudding, and fresh fruits.
Ingredients
Scale
- 2 cups (480 ml) heavy cream
- ½ cup (100 g) white sugar
- 2 cups (480 ml) milk
- 2 (3.4 ounce / 96 g each) packages instant cheesecake pudding mix
- 2 teaspoons (10 ml) lemon juice
- ½ cup (120 g) sour cream
- 2 (9 ounce / 255 g each) packages pound cake, cut into 1-inch cubes
- 1 (16 ounce / 454 g) carton strawberries, sliced
- 1 cup (150 g) fresh blueberries
Instructions
- Step 1: In a medium bowl, combine 2 cups heavy cream and ½ cup white sugar. Beat at high speed until stiff peaks form, which means the cream holds its shape firmly without collapsing. This whipped cream provides structure and light texture to the trifle.
- Step 2: In another medium bowl, beat 2 packages of instant cheesecake pudding mix with 2 cups milk for 2 minutes or until thick. Stir in ½ cup sour cream and 2 teaspoons lemon juice. Gently fold in 1 cup of the sweetened whipped cream until just combined to maintain airiness.
- Step 3: Slice 2 packages of pound cake into approximately 1-inch cubes.
- Step 4: In a 4-quart trifle bowl, start by placing one quarter (¼) of the pound cake cubes evenly on the bottom. Next, layer one quarter (¼) of the pudding mixture over the cake cubes. Spoon a quarter (¼) of the sliced strawberries on top of the pudding, keeping layers distinct and visible around the bowl edges for a clean presentation.
- Step 5: Repeat these three layers — pound cake, pudding mixture, and strawberries — three more times or until the bowl is almost full, maintaining clear, separate layers for visual appeal.
- Step 6: Top the assembled trifle with the remaining whipped cream, and decorate the surface with the remaining sliced strawberries and 1 cup fresh blueberries.
- Step 7: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours. Chilling sets the layers and allows the flavors to meld. Remove from the refrigerator just before serving.
Notes
- Store the trifle covered loosely in an airtight container in a cool room for up to 1 day only to maintain freshness.
- Keep the trifle covered in an airtight container and refrigerated for up to 4 days. Chill until serving to preserve texture and flavor.
- Wrap the assembled trifle tightly in plastic wrap and place inside a freezer container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If the whipped cream does not form stiff peaks after initial whipping, continue beating at high speed for an additional 2 minutes until peaks hold their shape.
- Beat the pudding mixture with milk for the full 2 minutes to ensure it thickens properly before adding sour cream to avoid a runny layer.
- If strawberries are difficult to slice, let them rest at room temperature for 10 minutes to soften.
- To prevent layers from blending together, assemble the trifle layer by layer in a large 4-quart clear bowl and pay attention to keeping them visible on the sides.
- Cover the trifle loosely with plastic wrap while chilling to prevent flavor transfer while maintaining layer integrity.
- Serve with gluten-free graham crackers or shortbread cookies for added crunch.
- A fresh fruit salad or extra homemade whipped cream complements this dessert well.
- For smaller portions, assemble individual servings in small glasses or dessert cups using the same layering technique.
- Add a patriotic twist to cakes by layering fresh fruit and pudding between cake layers.
- Enhance the trifle by topping with dark chocolate shavings, a drizzle of chocolate sauce, or a sprinkle of crushed nuts or shredded coconut for extra texture and richness.
- Choose ripe, plump strawberries for sweetness and vibrant color; slice just before assembling to retain juiciness.
- Select firm, fresh blueberries without wrinkles or mush to add a fresh flavor and visual contrast.
- Use good quality, dry pound cake cubes to absorb moisture without falling apart; angel food cake can be used as a lighter alternative.
- Use heavy whipping cream for whipping to achieve a rich, airy texture in the whipped cream layer.
Nutrition
- Serving Size: 1 glass
- Calories: 2000
- Sugar: 32
- Sodium: 388
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
- Cholesterol: 75