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You are here: Home / Dessert / Mini Berry Trifles

March 31, 2014 By Kaitlin 1 Comment

Mini Berry Trifles

I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?

Mini Berry Trifles

These mini berry trifles use fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.

Mini Berry Trifles #SLSweetTreats

Ingredients (makes 4 mini trifles):

  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1 jar ( roughly 11 oz) lemon curd
  • 1 Sara Lee pound cake, defrosted
  • strawberry jam
  • 1 pint blueberries
  • 1 pint raspberries
  • 2 strawberries, halved

 

 #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Take the pound cake out of the freezer about an hour before you plan on making the trifles. Let it defrost in the container.

IMG_7283

Set aside some of the blueberries, raspberries, and the 2 strawberries to use to decorate the top of the trifles. (I needed 24 blueberries and 8 raspberries)

IMG_7281

To make the whipped cream, add the heavy cream, vanilla extract, and sugar to a large bowl.

IMG_7279

Mix on high speed for several minutes, or until the cream starts to form soft peaks. (Note: if you taste this whipped cream it isn’t going to taste terribly good. The lemon curd will add a bunch of sweetness to the mixture.) IMG_7284IMG_7285

Add the lemon curd to the bowl and fold in until fully combined.

IMG_7286 IMG_7287

Slice the pound cake into small slices. The size of the slices will depend on the size of your trifle bowls.

IMG_7289

Spread a small amount of the strawberry jam onto one side of the sliced pound cake.

IMG_7290

Place a blueberry onto each slice “sticking” it to the pound cake with the jam. Push the slices onto the edges of the trifle bowls, with the blueberries facing outward.You can fill in any gaps with more blueberries so there is a line of fresh blueberries on the outside.

IMG_7292

Fill in the center of the trifle bowl with more pound cake to make a flat layer.

IMG_7291

Add a layer of the whipped cream mixture.

IMG_7293

Slice your remaining raspberries in half. Take more pound cake, add jam to the slices, and “stick” the raspberry halves to the pound cake. Push these slices onto the edges of the trifle bowls like you did prior with the blueberries.

IMG_7294

Fill in the center with more pound cake.

IMG_7300

Add another layer of whipped cream and follow with another layer of blueberries and pound cake.

IMG_7298

Top with a final layer of whipped cream. Decorate the top with your reserved berries.

Mini Berry Trifles #SLSweetTreats

Aren’t these pretty? They would be great at a small bridal shower or brunch party!

Mini Berry Trifles #SLSweetTreats

The berries add a burst of freshness that complement the creamy whipped cream and the rich pound cake.

Mini Berry Trifles #SLSweetTreatsDepending on how thin the layers of whipped cream are, you may end up with more or less layers. Just alternate the raspberries/blueberries and pound cake until you run out of space.

You can make these ahead of time too. Just carefully cover with plastic wrap, trying not to let it touch the whipped cream.

Print
Yum
Mini Berry Trifles

Total Time: 30 minutes

Yield: 4 servings

Mini Berry Trifles

Ingredients

  • 2 cups heavy whipping cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon sugar
  • 1 jar ( roughly 11 oz) lemon curd
  • 1 Sara Lee pound cake, defrosted
  • strawberry jam
  • 1 pint blueberries
  • 1 pint raspberries
  • 2 strawberries, halved

Instructions

  1. Take the Sara Lee pound cake out of the freezer about an hour before you plan on making the trifles. Let it defrost in the container.
  2. Set aside some of the blueberries, raspberries, and the 2 strawberries to use to decorate the top of the trifles. (I needed 24 blueberries and 8 raspberries)
  3. To make the whipped cream, add the heavy cream, vanilla extract, and sugar to a large bowl.
  4. Mix on high speed for several minutes, or until the cream starts to form soft peaks. (Note: if you taste this whipped cream it isn’t going to taste terribly good. The lemon curd will add a bunch of sweetness to the mixture.)
  5. Add the lemon curd to the bowl and fold in until fully combined.
  6. Slice the pound cake into small slices. The size of the slices will depend on the size of your trifle bowls.
  7. Spread a small amount of the strawberry jam onto one side of the sliced pound cake.
  8. Place a blueberry onto each slice “sticking” it to the pound cake with the jam. Push the slices onto the edges of the trifle bowls, with the blueberries facing outward.You can fill in any gaps with more blueberries so there is a line of fresh blueberries on the outside.
  9. Fill in the center of the trifle bowl with more pound cake to make a flat layer.
  10. Add a layer of the whipped cream mixture.
  11. Slice your remaining raspberries in half. Take more pound cake, add jam to the slices, and “stick” the raspberry halves to the pound cake. Push these slices onto the edges of the trifle bowls like you did prior with the blueberries.
  12. Fill in the center with more pound cake.
  13. Add another layer of whipped cream and follow with another layer of blueberries and pound cake.
  14. Top with a final layer of whipped cream. Decorate the top with your reserved berries.
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https://icancookthat.org/2014/03/mini-berry-trifles.html

Filed Under: Dessert, England, Europe, Make Ahead, Vegetarian Tagged With: Berries, Berry, Blueberries, Blueberry, Dessert, Heavy Cream, I Can Cook That, Jam, Lemon, Lemon Curd, Mini, Pound Cake, Raspberries, Raspberry, Recipe, Sara Lee, Strawberries, Strawberry, Sugar, Trifle, Vanilla Extract, Whipped Cream, Whipping Cream

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