I’ve been wanting to make one of these seasonal trifles for longer than I can remember. This trifle bowl was a gift many years back and I just never got around to using it. This is an ideal summer dessert that you can prepare ahead of time using different fruits, which often are strawberries, blueberries,, raspberries, blackberries or a combination. Very refreshing and a perfect dessert to serve a crowd, young and old.
The cake element is sometimes a pound cake or an angle food cake – I even saw one recipe where donut holes were used. I almost went that route as I have donut hole pans. I chose my cream cheese pound cake instead that I first posted back in 2013 and was always a favorite with anyone who tried it. Sometimes it was used for the “shortcakes” in strawberry shortcakes and Gene liked to toast a slice for breakfast. This is a pound cake that is delicious just plain.
Even though I used the same pan and cooked it the same amount of time the outside was darker than the one made in 2013 – just looking at the pictures. The taste was still great but I think because I used Pam with flour this is what made the outside of the cake darker. Anyone have comments about this product? This was my first time using it and I will go back to the old way of greasing the pan with Crisco and dusting it with flour.
The filling offers lots of choices and I went with a custard – another favorite. So, you see I have been thinking about making one and now I am finally doing that just in time for July 4th – so much to celebrate and be thankful for.
Fourth of July Strawberry and Blueberry Trifle
The pound cake can be made ahead of time as well as the following custard and then assembled when you are ready to serve it.
Judi’s Cream Cheese Pound Cake:
Custard Filling:
- 5 oz. box of Instant Vanilla or French Vanilla Pudding Mix (another flavor such as banana would be great too)
- 1 and 1/2 cups whole milk
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 and 1/2 cups heavy whipping cream
Beat the pudding mix with the whole milk in a large bowl; it will thicken as it sits. In another bowl, whip softened cream cheese and sweetened condensed milk until smooth and creamy. Add the heavy cream and beat until soft peaks form; this takes a few minutes – about 5 minutes for me using a hand mixer. Fold in the pudding mixture and blend completely; set aside until you are ready to assemble the trifle. I refrigerated it while I cut up the strawberries.
Fresh Fruit:
Use any fruit that is seasonal and sweet. I used strawberries and blueberries. Slice the strawberries and add sugar if so desired (I did not). Allow to sit for 30 minutes or so until the juices start to flow; strain syrup and pour over the cake layers. You can see how juicy my strawberries are – the pudding and pound cake are rich but oh so darn good!
To Assemble:
Slice the pound cake and cut into cubes. I trimmed off the dark edges so the trifle would look better. Place a layer on the bottom of the trifle dish. Next spread a layer of custard (it was thick because I refrigerated it); just beat it a little to get it smooth, followed by some fresh fruit. (Be sure to save the prettiest fruit to garnish the top). Repeat this layering – I only made two layers but 3 would be great too.
Decorate the top with some fresh strawberry slices, blueberries and maybe a sprig of mint (oops – forgot the mint).
Serve and enjoy this delicious dessert for the Fourth of July or any time you want a special treat.
Recipe by cooking withauntjuju.com
Wow, this is such an impressive dessert – and so perfect for 4th of July!
Thanks for the report about Pam with flour. I was thinking about buying it, so you saved me the trouble! 🙂
Thanks Ronit – it was the perfect time to make it. Such a lovely dessert with the sweet berries, pound cake and the luscious custard. A dessert made for royalty 🙂
I forgot to respond about the Pam with flour. I do not recommend – I have made this pound cake numerous times and never had it look so dark. The only thing I can blame it on is this Pam which I used for the first time. I was always a little suspicious about this product 🙂
Oh my goodness aunt juju this looks amazing
It was Tommy – lots of delicious flavors that made my tummy very happy 🙂
Woohoo – that looks absolutely fabulous! I am coming to your house for Fourth of July!
Thanks – this is a dessert I will make again – maybe every July 4th when the berries are so sweet. Wish you could join me 🙂
Perfect celebration food. 🇺🇸💫🍓💫🫐
For sure Gail – this may become a traditional “July 4th” dessert 🙂
So pretty. I love the look of trifles, and I own a trifle dish, but have never made one! I’ve only used it for layered salads! Nice recipe.
Thanks – I have layered salad recipes waiting though I haven’t posted one yet. I have too many dishes, pans, gadgets, etc. This trifle does make a wonderful addition to a Fourth of July celebration!
I know. I love all of those dishes and gadgets!!!!