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Easy Make Ahead Pound Cake Trifle

Learn how to make the perfect Trifle Recipe with fresh berries and pound cake. This no-bake dessert is layered with creamy custard and is a stunning make-ahead treat.
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Prep Time 30 minutes
4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine British
Servings 8 servings
Calories 380 kcal

Equipment

  • mixing bowl
  • trifle bowl
  • whisk
  • electric mixer
  • spatula
  • knife
  • cutting board
  • measuring cups
  • measuring spoons

Ingredients
  

Cake Layer

  • 1 pound store-bought or homemade pound cake cut into 1-inch cubes
  • 6 tbsp raspberry or strawberry jam
  • 1/4 cup sherry or sweet dessert wine
  • 2 cups fresh raspberries
  • 2 cups fresh strawberries hulled and sliced

Cream Layer

  • 1 package instant vanilla pudding mix 3.4-ounce
  • 2 cups cold whole milk
  • 1 cup cold heavy cream
  • 2 tbsp granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 tbsp toasted slivered almonds for garnish

Instructions
 

  • Spread the pound cake cubes on a tray and gently brush or spoon the jam over them to coat all sides. Arrange half of the jam-coated cake cubes in an even layer in the bottom of a large glass trifle bowl.
  • Sprinkle half of the sherry evenly over the cake layer in the bowl. This will add moisture and flavor to the dessert.
  • Scatter half of the fresh raspberries and sliced strawberries over the soaked cake layer, arranging them to create an even distribution of fruit.
  • In a large mixing bowl, vigorously whisk the instant pudding mix with the cold milk for 2 full minutes until the mixture is smooth and has begun to thicken. Let it stand for 5 minutes to set further.
  • In a separate chilled bowl, use an electric mixer to beat the cold heavy cream, sugar, and vanilla on medium-high speed until stiff peaks form, which should take about 3-4 minutes. Gently fold half of this whipped cream into the set pudding until no white streaks remain.
  • Spoon all of the pudding and cream mixture over the fruit layer in the trifle bowl and spread it into a smooth, even layer with a spatula.
  • Repeat the layering process: add the remaining jam-coated cake cubes, sprinkle with the remaining sherry, and top with the rest of the fresh berries.
  • Spread the remaining plain whipped cream over the top layer of berries, creating decorative peaks. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, to allow the flavors to meld. Just before serving, garnish with the toasted slivered almonds.

Notes

Cover the bowl and refrigerate for at least 4 hours, or up to overnight, to allow the flavors to meld.
Keyword berries, make-ahead, no-bake, pound cake, trifle