Description
A refreshing, no-bake summer dessert featuring layers of pound cake, fresh berry compote, and stabilized whipped cream. This easy-to-make trifle is perfect for parties, requires minimal effort, and tastes like a professional patisserie creation.
Ingredients
Scale
- 1 pound (450g) strawberries, washed, hulled, and sliced
- 1 cup (150g) raspberries
- 1/2 cup (100g) granulated sugar
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 2 cups (480ml) heavy cream, cold
- 1/2 cup (60g) confectioners’ sugar
- 2 teaspoons vanilla extract
- 4 oz (115g) cream cheese, softened
- 1 loaf (about 12 slices) pound cake, cut into 1-inch cubes
- Fresh mint leaves and extra berries for garnish (optional)
Instructions
- Make the berry compote: In a medium saucepan, combine strawberries, raspberries, granulated sugar, lemon juice, and cornstarch slurry. Heat over medium heat, stirring occasionally, until the mixture bubbles and thickens slightly (5-7 minutes). Remove from heat and let cool completely to room temperature.
- Whip the cream: In a large, cold bowl, combine heavy cream, softened cream cheese, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to over-whip.
- Prep the cake: Cut pound cake into 1-inch cubes. If the cake is very fresh, toast the cubes lightly for 5 minutes to dry them out slightly; otherwise, use day-old cake for best results.
- Assemble the trifle: In a large trifle bowl or glass dish, create a base layer of cake cubes. Top with a layer of the cooled berry compote, ensuring some syrup is included. Dollop and spread the whipped cream over the berries. Repeat layers (cake, berries, cream) two or three times, finishing with a final layer of cream on top.
- Chill and serve: Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. Garnish with fresh mint and berries before serving.
Notes
Keep all ingredients cold, especially the cream and bowl, to ensure the cream whips properly. Ensure the berry compote is completely cooled before layering to prevent the cream from melting. For a gluten-free option, use gluten-free pound cake. For a dairy-free option, use coconut cream and dairy-free cream cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: summer dessert, no bake trifle, berry trifle, easy party dessert, pound cake trifle, whipped cream dessert, make ahead dessert