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?
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.
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
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Take the pound cake out of the freezer about an hour before you plan on making the trifles. Let it defrost in the container.
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)
To make the whipped cream, add the heavy cream, vanilla extract, and sugar to a large bowl.
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.) 
Add the lemon curd to the bowl and fold in until fully combined.
Slice the pound cake into small slices. The size of the slices will depend on the size of your trifle bowls.
Spread a small amount of the strawberry jam onto one side of the sliced pound cake.
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.
Fill in the center of the trifle bowl with more pound cake to make a flat layer.
Add a layer of the whipped cream mixture.
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.
Fill in the center with more pound cake.
Add another layer of whipped cream and follow with another layer of blueberries and pound cake.
Top with a final layer of whipped cream. Decorate the top with your reserved berries.
Aren’t these pretty? They would be great at a small bridal shower or brunch party!
The berries add a burst of freshness that complement the creamy whipped cream and the rich pound cake.
You can make these ahead of time too. Just carefully cover with plastic wrap, trying not to let it touch the whipped cream.
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
- 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.
- 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)
- To make the whipped cream, add the heavy cream, vanilla extract, and sugar to a large bowl.
- 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.)
- Add the lemon curd to the bowl and fold in until fully combined.
- Slice the pound cake into small slices. The size of the slices will depend on the size of your trifle bowls.
- Spread a small amount of the strawberry jam onto one side of the sliced pound cake.
- 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.
- Fill in the center of the trifle bowl with more pound cake to make a flat layer.
- Add a layer of the whipped cream mixture.
- 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.
- Fill in the center with more pound cake.
- Add another layer of whipped cream and follow with another layer of blueberries and pound cake.
- Top with a final layer of whipped cream. Decorate the top with your reserved berries.
