Red, White, and Blueberry Poundcake Trifle

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!