Pound Cake and Berries and Cream Trifle

I made this trifle for the 4th of July, but I am sure you could make it anytime. In fact, I already have requests to make it again. You could use a store bought trifle, but I guarantee the homemade pound cake was part of the reason the trifle was so good! Seriously, this pound cake is to die for.

Perfect Pound Cake

I originally found it at thesisterscafe.com, and they got it from the famous Pioneer Woman's website.

1 1/2 cups of butter
3 cups of sugar
5 eggs
1 teaspoon butter flavoring
2 teaspoons lemon extract
3 cups flour
1 cup Sprite, 7-UP, or Sierra Mist

Preheat oven to 325 degrees. Cream butter. Add sugar, one cup at a time, mixing after each addition. Add eggs, one at a time, mixing after each addition. Add butter flavoring and lemon extract and mix well. Add flour, one cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly. Pour into a greased Bundt pan (or 2 large loaf pans) and bake for one hour to one hour and ten minutes, until cake is no longer jiggly. Remove cake from oven and invert pan until the cake drops out. Slice and serve!

Patriotic Berries and Cream Trifle

Adapted from thesisterscafe.com and the-girl-who-ate-everything.com

2 cups heavy cream
2 T powdered sugar
2 large loaves of pound cake (or use recipe above)
2-3 cups of strawberries
2 cups of blueberries
2 3.4 oz instant vanilla, lemon, or even cheesecake pudding (I used vanilla.)

1. Bake your pound cake in 2 large loaf pans. (You will probably only use about 1.5 loaves in the trifle.)

2. In a medium bowl, combine cream and sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

3. In another bowl make pudding according to package directions. Fold in 1-1/2c of the sweetened whipped cream.

4. Slice pound cake into one inch cubes.

5. In a trifle bowl, start by layering 1/3 of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer 1/3 of the pudding mixture followed by a layer of 1/3 of the strawberries and blueberries. To make trifle look presentable three times or until bowl is almost full.

6. Garnish the top of the trifle with some of the remaining whipped cream, strawberries, and blueberries. (I did not use all of my remaining whipped cream.)

7. Chill in refrigerator for at least 4 hours. (I did not have time to let mine chill this long, and it still tasted good.)