Description
A vibrant, crowd-pleasing dessert with layers of pound cake, juicy strawberries, blueberries, and whipped cream. Perfect for patriotic holidays and festive gatherings, this trifle highlights red, white, and blue colors in a glass bowl for a visually stunning result.
Ingredients
Pound Cake (1 loaf, 12 oz)
Strawberries (1 cup, fresh, hulled and halved)
Blueberries (1 cup, fresh or frozen (thawed))
Whipped Cream (2 cups, mixed heavy or light cream with a splash of vanilla extract)
Powdered Sugar (1 tbsp, optional for topping)
Instructions
Chill the glass bowl in the refrigerator for 10 minutes
Cut the pound cake into 1-inch cubes and spread an even layer across the bowl
Add 3/4 cup blueberries in a layer over the pound cake
Dollop and spread whipped cream over the blueberries
Arrange halved strawberries in a single layer
Add a final layer of whipped cream on top
Sprinkle remaining blueberries and optional powdered sugar for garnish
Notes
Use room temperature whipped cream for smoother spreading
For uniform layers, cut cake cubes carefully
Substitute blueberries with blackberries or raspberries as needed
Store covered in the refrigerator for up to 24 hours
Choose vegan/gluten-free pound cake for dietary restrictions
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg