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Berry Trifle

Berry Trifle

A sweet and patriotic treat!

Prep time: 30 minutes +chilling time
Cook Time: 90 minutes
Total Time: 3 hours
Serving Size: 12

Featured Bakeware:

9 Inch Springform Pan


Pound Cake:
2/3 cup butter, softened
1 1/4 cups sugar
2/3 cup milk
1 tsp vanilla extract
2 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
1 can sweetened condensed milk
1-1/2 2% milk
2 packages instant lemon pudding mix
½ sour cream
2 cups fresh blueberries
2 cups fresh raspberries
1 tablespoon lemon juice

Recipe Instructions

Preheat oven to 300 degrees. In a large bowl, mix butter and sugar till light and fluffy. Blend in milk and vanilla extract. Sift dry ingredients together and then add them in. Beat until smooth. Add eggs one at a time, beating well after each addition. Pour into loaf pan. Bake for about 90 minutes or until a toothpick comes out clean. Cool for 20 minutes. After the pound cake is cooled, in a large bowl, whisk condensed milk, 2% milk and pudding mix for about 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice. In the springform pan, layer half of each of the following: cake cubes, berry mixture and pudding mixture. Repeat. Refrigerate, covered, for at least 2 hours before serving. To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries