Strawberry Blueberry Pound Cake Trifle Recipes

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

BLUEBERRY TRIFLE

Steps:

• 1. Cut eight 1/2 inch slices of pound cake, if you are making inividual trifles.(Measure the diameter of four glasses or cups, and use a cookie cutter to cut the pound cae slices into eight rounds so that they fit snugly into the glasses. NOTE: If making in a large trifle dish, place slices of the cake in the bottom (and layers) of the dish so that they will fit snug on the bottom (and layers) of the trifle dish.
• 2. Place the heavy whipping cream, sugar, mascarpone and vanilla extract in a large bowl. Whip until soft peaks form.
• 3. To assemble the trifles: Place one slice of pound cake in the botom of each trifle glass (or larger slices in the bottom of a large trifle dish). Sprnkle each slice of cake with about 1 teaspoon Grand Marnier (if desired). Next spoon about 1-2 tablespoons fo Bueberry Sauce on top of each round or slice of cake.
• 4. Cover the sauce wih a few of the fresh blueberries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake.
• 5. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
• 6. Just before serving, sprinkle trifle with some crushed Gingersnap cookies, nuts or blueberries.
• 7. BLUEBERRY SAUCE: 1-2 TABLESPOONS JUICE 3/4 - 1 CUP GRANULATED SUGAR (TO TASTE) 1/2 TABLESPOON CORNSTARCH 1/8 TEASPOON CINNAMON (OPTIONAL) 1/8 TEASPOON SALT 2/3 CUP WATER 1 POUND OR 3 CUPS FRESH BLUEBERRIES 1/8 TEASPOON PURE VANILLA EXTRACT (OPTIONAL) PLACE THE SUGAR, CORNSTARCH, CINNAMON, SALT AND WATER IN A MEDIUM-SIZED SAUCEPAN AND STIR UNTIL SMOOTH. STIR IN THE BLUEBERRIES AND PLACE THE SAUCEPAN OVER MEDIUM HEAT. COOK THE SAUCE UNTIL THE LIQUID THICKENS AND BECOMES CLEAR (SOME OF THE BLUEBERRIES WILL BREAK DOWN AND OTHERS WILL REMAIN WHOLE.) TASTE TO SEE IF SWEET ENOUGH AND IF YOU WANT A THINNER SAUCE, ADD MORE WATER. STIR IN THE VANILLA EXTRACT, IF USING, AND THE LEMON ZEST AND JUICE. TASTE AND ADD MORE LEMON JUICE, IF NEEDED. LET COOL AND THEN COVER AND REFRIGERATE. MAKES ABOUT 3 CUPS.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY BLUEBERRY POUND CAKE TRIFLE

Steps:

• Cut pound cake into slices.
• Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
• Wash, trim and slice strawberries (reserve 4 strawberries for tops).
• Wash blueberries.
• Whip cream and powdered sugar until peaks form.
• Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off.
• Gently place a ring of blueberries around glass.
• Place a strawberry in each center and serve.