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Fresh Star-Spangled Berry Trifle with Pound Cake

fresh star-spangled berry trifle - featured image
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A quick and easy patriotic dessert featuring layers of buttery pound cake, fresh macerated berries, homemade vanilla custard, and whipped cream. Perfect for summer gatherings and festive occasions.

Ingredients

Scale
  • 8 slices pound cake, cut into 1-inch cubes (store-bought or homemade)
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons granulated sugar (for macerating berries)
  • Zest of 1 lemon
  • 2 cups whole milk
  • 1/2 cup granulated sugar (for custard)
  • 3 tablespoons cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract (for custard)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Macerate the berries: In a medium bowl, combine sliced strawberries, blueberries, raspberries, 2 tablespoons sugar, and lemon zest. Toss gently and let sit at room temperature for 10 minutes to draw out juices.
  2. Make the vanilla custard: In a saucepan, whisk together 1/2 cup sugar and cornstarch. Gradually add milk, whisking until smooth. Heat over medium heat, stirring constantly, until thickened and bubbling (5-7 minutes). In a separate bowl, whisk egg yolks. Temper yolks by slowly adding a few spoonfuls of hot milk mixture while whisking. Return mixture to saucepan and cook 1-2 more minutes, stirring constantly. Remove from heat, stir in vanilla extract, cover with plastic wrap on surface, and chill …
  3. Prepare whipped cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form (about 5 minutes).
  4. Cut pound cake into 1-inch cubes.
  5. Assemble the trifle: In a large glass trifle bowl or individual cups, layer pound cake cubes, spoon macerated berries with juice over cake, add a layer of chilled custard, then a layer of whipped cream. Repeat layers until bowl is filled, ending with whipped cream on top.
  6. Chill the assembled trifle covered with plastic wrap in the refrigerator for at least 2 hours or overnight before serving.

Notes

Use larger chunks of pound cake to prevent mushiness. Macerate berries with sugar and lemon zest to enhance flavor. Chill trifle for at least 2 hours or overnight for best flavor melding. For vegan or gluten-free versions, substitute pound cake and dairy ingredients accordingly. Store leftovers covered in refrigerator up to 3 days. Avoid microwaving the assembled trifle.

Nutrition

Keywords: berry trifle, pound cake dessert, patriotic dessert, easy summer dessert, no bake dessert, fresh berries, vanilla custard, whipped cream

Find it online: https://tempotaste.com/fresh-star-spangled-berry-trifle-recipe-easy-patriotic-pound-cake-dessert/