Red, White, and Blueberry Poundcake Trifle
By Lizzie on June 25, 2018
Hey my friends! It’s that time again…and if you are a baker like me, you know exactly what I mean 🙂 Every single recipe that comes across my email, or is featured on blogger’s websites, is red, white and blue in honor of the 4th of July. I’m not a huge fan of blue food dye, so I was thinking of making something with all natural ingredients that was also super rich, (kind of like most of my recipes). 🙂 I absolutely love fresh berries and love anything with fresh whipped cream, so my first thought was a trifle! A lot of trifle recipes use angel food cake, which I don’t typically love, so I decided to turn the richness of this recipe up a notch and bake my super yummy, extra buttery pound cake as the base of this amazing trifle!!
This pound cake is a culinary masterpiece all by itself, but I chose not to leave well enough alone and gild the lily just a bit more 🙂 Plain old sweetened whipped cream wasn’t enough either….nooooo….I decided to also add some cream cheese to it to make it more like a pudding. Spreading jam on each slice of cake before cutting it into pieces and sprinkling some sugar on the berries really send this recipe into another world of deliciousness. So, if you aren’t sold yet, you must not be a true dessert lover….or you have sworn off sweets for good 🙂
Usually, I let you know how to save and store the leftovers of a recipe. In this case, you just can’t do it because the cream soaks into the cake and it will become kind of mushy and funny looking the next day…so, do what we did… eat the ENTIRE thing the day you make it 😉 Go ahead…you know you deserve it 🙂
* You can make this recipe in single serving mini trifle dishes or one standard sized trifle dish!
Wonderful ingredients and THE only sugar I ever use in all my baking, Dixie Crystals !!
I tasted way too much of this batter 🙂
Spread the batter evenly into your prepared bundt or tube pan.
How beautiful is this cake?
Look at how moist and buttery the cake looks!!! Yes, it tastes as good as it looks 🙂
Spread about a teaspoon of jam on each slice before you cut it into pieces.
Beat the heavy cream until stiff peaks have formed.
Fold the beaten whipped cream into the softened cream cheese mixture and chill.
Sprinkle your strawberries with Dixie Crystals sugar and let them macerate for about 20 minutes
Repeat the same step with the blueberries. I ate half the amount while they were sitting there 😉
Cut the jam slathered cake into cubes and layer them on the bottom of your trifle dish.
You’ll have enough for 3 layers…two of them will be strawberry, and one will be blueberry.
Hello beautiful 🙂
You’ll have several pieces of cake left over, which is a huge shame 🙂
Find the freshest berries you can. I always opt for organic!
This is how I decorated the top!! Isn’t it pretty??
Red, White, and Blueberry Poundcake Trifle
Makes: 14 to 16 servings Prep time: 1 hour 30 minutes Bake time: 1 hour
Ingredients
Poundcake
3 cups Dixie Crystals granulated sugar
1 and 1/2 cups unsalted butter, at room temperature
6 medium eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon fresh baking powder
1 tablespoon pure vanilla extract
3 cups all purpose flour
Whipped cream mixture
3 cups cold heavy cream
16 ounces full fat cream cheese at room temperature
2 teaspoons best quality vanilla extract
1 cup Dixie Crystals confectioners sugar
Berries and Jam
3 cups fresh sliced strawberries
3 cups fresh blueberries
1/2 cup Dixie Crystals sugar divided in half and sprinkled over each bowl of berries
1 jar of strawberry preserves and 1 jar of blueberry preserves
Directions
For pound cake
Preheat your oven to 325 degrees. Butter and flour a tube or bundt pan and set aside.
In the bowl of your stand mixer, beat together the butter and sugar for 2 minutes. Add eggs one at a time and scrape down the bowl after each addition. Add in the vanilla, salt and baking powder and combine. Alternate adding the flour and milk until everything is totally incorporated, but do not over beat or you will have a tough cake.
Pour the batter into your prepared pan and spread evenly. Give the pan a couple of raps on the counter to get out the bubbles.
Bake for 30 minutes and rotate the pan. Bake for another 25 to 30 minutes being careful not to over bake. You may place a skewer in the middle of the cake to see if it comes out with moist crumbs. If it does, it is perfect!
Cool the cake in the pan for around 20 minutes before turning it out onto a cooling rack. Wait until it is completely cool before slicing it into good sized slices. I used slices that were about 2 inches thick so I could get decent sized cubes for the trifle. I used about 2-3 slices of cubed cake per layer. Spread about a teaspoon of jam onto each slice of cake that you will be cubing. Cut each slice into about 6 good sized cubes. Set the cubes of cake aside. I spread the strawberry jam on the slices of cake that I placed the strawberries on top of, and did the same for the blueberry layer. You will have two strawberry and one blueberry layer in the trifle….beginning and ending with the strawberry layer.
Place the strawberries in one bowl, and the blueberries in the other. Sprinkle each bowl with 1/4 cup sugar, toss to coat, and let stand for about 10 to 15 minutes.
In your stand mixer with a whisk attachment, whip the softened cream cheese, vanilla and sugar until smooth and creamy. If you have another mixing bowl, use that to whip the cream separately. If not, place the cream cheese mixture in another bowl while you use your mixing bowl to whip the cream to stiff peaks. If you must use the same bowl to mix both the cream cheese mixture and the whipped cream seperately, make sure to wash and dry it well between uses so the cream will whip up to stiff peaks.
Gently fold the beaten whipped cream into the cream cheese mixture. This will be your filling layer.
To layer the trifle, begin with layering the sliced cake cubes covered in strawberry jam. Cover the bottom of the dish.
Now, add half of the strawberries that have been macerating in the sugar over the cake. Add the liquid too!
Add a third of the whipped cream mixture and smooth out the top.
Now add a layer of cubed pound cake spread with the blueberry jam. Press down into the cream mixture.
Sprinkle half of the blueberries macerating in the sugar.
Spread another 1/3 of the whipped cream mixture over the blueberries.
Repeat the last layer with slices of the pound cake spread with the strawberry jam cut into cubes.
Add the remaining macerated strawberries and juice.
Spread the remaining whipped cream mixture over the top and decorate with additional berries.
Refrigerate until ready to eat!
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