I served it with a Peanut Butter Chocolate Trifle found here. They were both wonderful! I especially loved that I was able to serve the desserts on my great Grandmothers china plates. Aren’t they beautiful? :)
Berries and Cream Triflesubmitted by Melanie
1 recipe for Perfect Pound cake found here OR
2 Sara Lee pound cake loaves found in the freezer section
2-3 cups of Strawberries
2 cups of blueberries
1 5.1 oz instant vanilla or lemon pudding
2 cups heavy cream
2 TB powdered sugar
Bake your pound cake in 2 large loaf pans, or use the Sara Lee pound cake loaves. Cut the cake in half horizontally so it is thin enough to punch our stars with a cookie cutter. Cut out 6-8 stars. I like to use different sizes–but the one pictures just has small ones because I am visiting my Mom and that is all she had:) Cube the rest of the cake. I didn’t use all of the perfect pound cake recipe. I put half of one of loaves in the freezer for later use.
Wash your berries and slice your strawberries.
Make pudding according to the package directions. Using your kitchen beaters or mixer whip the cream with the powdered sugar until light and fluffy. Fold the cream into the pudding.
In a trifle bowl, start out with cubes of cake, then put about half of the pudding mixture, and then half of the blueberries and strawberries. After the berries, then carefully put the cut out cake stars upright against the inside of the bowl, nestled into the berries and pudding. Finish off with another layer of cake cubes, pudding, and berries. I like to put a couple of stars on top with the berries in a fun design.
Chill for a couple of hours and serve!