Individual Berry Trifles
User Reviews
5.0
3 reviews
Excellent
Individual Berry Trifles
Report
Tempting trifles layered with pound cake, white chocolate pudding and fresh berries.
Share:
Ingredients
Greek Yogurt Pound Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 Tbsp lemon zest*
- 3/4 cup plain whole milk Greek yogurt
- 1/2 cup vegetable oil
- 2 eggs large
- 1/2 tsp vanilla extract
Berry Trifles
- 3 cups milk
- 2 (3.3 oz) pkgs. instant white chocolate pudding mix or cheesecake pudding mix
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 Tbsp powdered sugar
- 1 lb strawberries , diced
- 1 lb blueberries
Add to Shopping List
Instructions
Make pound cake:
- Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder and salt. In a separate large mixing bowl, using your fingertips, rub lemon zest together with sugar until moist.
- Add in Greek yogurt, vegetable oil, eggs and vanilla extract and mix together until well blended. Add flour mixture and stir mixture just until combined.
- Pour mixture into a greased 8 1/2-by-4 1/4-inch loaf pan and bake in preheated oven until toothpick inserted into center comes out clean, about 50 – 55 minutes. Allow to cool in pan 10 minutes then invert onto a wire rack to cool completely.
- Dice pound cake into slices, then cubes about 1/2-inch to 3/4-inch thick.
Make vanilla pudding:
- In a mixing bowl, whisk together 3 cups milk, pudding mix and vanilla extract for 2 minutes. Allow mixture to rest 5 minutes or until set.
- Meanwhile, whip heavy cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold whipped cream into set vanilla pudding.
To assemble trifles:
- Divide 1/2 of the pound cake cubes among glasses while spreading cubes to even layer in bottom of glasses (depending on the size of the glasses you use, the amount of glasses needed will vary, for smaller tumbler glasses it will be about 12).
- Add 3/4 of the berries then top with half of the pudding mixture. Repeat process ending with 1/4 of the berries on top (for best results add berries on top just before serving). Store in refrigerator until ready to serve.
Notes
- *Can substitute 1 tsp lemon extract if you don't have lemon zest.
- Recipe Source: Pound cake recipe adapted from Bon Appétit
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
