Mixed Berry Trifle
Contributed by Mondamay
Below is my mom’s own recipe for pound cake and trifle. She always makes an additional cake in a smallish bundt-style pan with the recipe below which yields enough batter for both desserts.
Make pound cake as follows. I use about 1/3 in the trifle so you could cut the recipe into 1/3 and bake in a large loaf pan.
- 1 cup butter 3 cups sugar
- 3 cups plain flour 6 eggs
- ¼ tsp baking soda ½ tsp salt
- 1 cup sour cream 1 tsp vanilla
Cream butter and sugar together well. Add eggs one at a time beating well. Add baking soda, salt and vanilla and mix well. Alternately add flour and sour cream. Beat until well blended. Pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool 15 minutes in pan. Invert on rack to finish cooling.
- Your choice of frozen or fresh berries
I use strawberries, blueberries, blackberries and raspberries.
- 1 cup sugar ¼ cup flour
- 3 eggs well beaten 1 cup whole milk
- 1 large can evaporated milk 1 tsp vanilla
Mix sugar, flour, eggs and milk together. Cook over medium heat stirring constantly until thickened. (May cook in microwave until thickened as well.) Add vanilla. Cool completely.
- 1 pint heavy cream
- ½ cup sugar
- 1 tsp vanilla added
Whip cream, sugar, and vanilla together. Fold 2/3 approximately of the whipped cream into the cooled filling.
Cut pound cake into squares. Place a layer of pound cake in trifle bowl. Pour ½ of the filling mixture and then add your choice of berries. May use frozen or fresh. Make a second batch of layers. Top with remaining whipped cream. Garnish with berries. Chill and enjoy.
Best the first day but still good later!