Deep State Kitchen – Mixed Berry Trifle

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.

Pound Cake

  • 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.

Whipped cream

  • 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!

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