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5 from 1 vote

Patriotic Strawberry Trifle

Buttery pound cake, juicy fruit, and whipped cream come together in this easy to make trifle.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 430kcal
Author Krystle Smith

Ingredients

For the Cake

  • 1 cup butter
  • 1-¾ cups all-purpose flour
  • ½ teaspoon salt
  • 5 eggs
  • 1-½ tsp. vanilla extract
  • 1-¼ cups superfine sugar Just put regular sugar in the food processor for a few pulses

For the Trifle

  • 1 lb Strawberries
  • 6 oz Blueberries
  • 1 cup Heavy Whipping Cream
  • ¼ cup Powdered Sugar

Instructions

For the Pound Cake

  • Preheat oven to 325 degrees. Line a small loaf pan with parchment paper.
  • In a small bowl mix flour and salt together.
  • In a separate bowl mix butter and vanilla. Gradually add sugar a little at a time. Beat in eggs.
  • Gradually add in flour mixture and stir until combined.
  • Pour into loaf pan. Bake for one hour and 20 minutes or until golden brown. Cool completely.

For the Trifle

  • Cut pound cake into thick slice. Cut out 4 circles with a glass. Alternative you could just cut the cake into cubes if your prefer.
  • Wash strawberries and blueberries. Trim and slice strawberries.
  • Whip cream and powdered sugar until soft peaks form.
  • Place cake slice on the bottom of the glass. Top with a layer of strawberries.
  • Top strawberries with a generous layer of whipped cream. Top cream with blueberries.
  • Garnish with a strawberry if desired.

Nutrition

Calories: 430kcal | Carbohydrates: 21g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 204mg | Sodium: 399mg | Potassium: 170mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1313IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg