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Mixed Berry Trifle

Ingredients

Pound Cake:

  • 2 cups unsalted butter softened
  • 4 cups confectioners sugar
  • 6 eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups flour
  • ½ teaspoon salt

Homemade Whipped Cream:

  • 2 pints cold Oakhurst Heavy Cream
  • ¼ cup real maple syrup

Mixed Berry Triffle:

  • 3 small loaves of pound cake cut into 1” cubes
  • Homemade Whipped Cream
  • A pint each of blueberries raspberries, blackberries and sliced strawberries

Instructions

For the Pound Cake:

  1. In the bowl of a stand mixer cream together the butter and confectioners sugar for a good 5 minutes.  You want it very light and fluffy so don’t skimp on this part! Next add your eggs, one at a time, beating well after adding each egg. Beat in your vanilla extract.  In another bowl, combine your flour and salt. Slowly add about ⅓ of the flour mixture to your creamed mixture and slowly mix it in. Add the next ⅓ and mix until combined.  Finally, add the rest of the flour mixture and carefully mix it in, taking care to not over mix your batter.
  2. Well grease 4 mini loaf pans (you could also use 2 standard size 9”x5” pans). Evenly divide your batter among the pans and spread the batter evenly.  Your pans will be quite full but shouldn’t be overflowing.
  3. Bake at 325 for 45-50 minutes until very golden brown on top and a toothpick inserted in the very middle comes out clean.
  4. Let fully cool on a wire rack before removing from the pans.

For the Whipped Cream:

  1. You’ll want to use a hand mixer (or stand mixefor this one! In a clean bowl start beating your 2 pints Oakhurst Heavy Cream.  Once you start getting quite a few bubbles you can add your maple syrup. Continue beating on high until your cream becomes whipped and stiff.  But don’t over beat (or it will turn to butter!)

To assemble the Trifle:

  1. Wash and dry all your berries and combine them in a bowl.
  2. In your trifle bowl put a layer of the cubed pound cake. Next add a layer of mixed berries. Add a nice thick layer of your whipped cream. Add another layer of pound cake, berries and top with whipped cream (depending on the depth of your trifle bowl you may need to add one more layer of each). Use some of the remaining berries to decorate the top. It was really quite simple, I just did a circular row of each type of berry ending with sliced strawberries around the very edge.
  3. You can store in the fridge for the day but it definitely doesn’t keep the best overnight.