Strawberry and Blueberry Pound Cake Trifle
Indulge in a heavenly treat that's both beautiful and delicious with this Strawberry and Blueberry Pound Cake Trifle. This layered dessert is a symphony of flavors and textures, featuring moist pound cake, creamy vanilla cream cheese, and fresh berries. Perfect for when you need a quick and easy dessert for the warmer months!
Servings: 15 servings
Calories: 428kcal
Ingredients
- 16 oz pound cake cut into 1 inch cubes.
- 2 lbs fresh strawberries cut up. Reserve 6 large strawberries to garnish the top.
- 16 oz cream cheese softened
- 2 cups powdered sugar
- 1 tbsp vanilla extract
- 2 cups heavy cream
- 1 lb fresh blueberries
- ½ cup granulated sugar.
Instructions
- Place sliced strawberries and whole blueberries in a bowl. Stir in granulated sugar, cover with plastic wrap, and place in the refrigerator for 30 minutes.
- Using a stand mixer or a hand mixer, whip the softened cream cheese using the wire whisk attachment. Next, add the powdered sugar and vanilla extract. Whip together until smooth and creamy.
- In a separate bowl, whip the heavy cream until it forms soft peaks. Add the whipped cream to the cream cheese mixture and gently fold it together.
- In a truffle dish or a glass bowl, layer ⅓ of the cubed pound cake on the bottom. Next, add ¼ of the cream cheese mixture over the pound cake. Then, add ⅓ of the fresh strawberries and blueberries. Continue layering until you have 3 layers of each. Use the remaining Cream cheese mixture and cover the top, garnish with the reserved whole strawberries. Serve and enjoy!
Nutrition
Calories: 428kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 293mg | Potassium: 218mg | Fiber: 2g | Sugar: 42g | Vitamin A: 943IU | Vitamin C: 39mg | Calcium: 83mg | Iron: 1mg