Ingredients
Scale
- 1 package (12 ounces) frozen pound cake, thawed and cubed
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup chopped strawberries
- Red, white, and blue sprinkles
Instructions
- Step 1: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract.
- Step 2: Layer half of the pound cake cubes in the bottom of a trifle bowl or large glass serving dish.
- Step 3: Top the pound cake with half of the whipped cream mixture.
- Step 4: Arrange half of the blueberries, raspberries, and strawberries over the whipped cream. Sprinkle with a portion of the red, white, and blue sprinkles.
- Step 5: Repeat layers with the remaining pound cake, whipped cream, and berries. Top with the remaining sprinkles.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the trifle to chill.
Notes
- For best results, store leftover trifle in an airtight container in the refrigerator for up to 2 days.
- If you prefer a slightly softer trifle, let it sit at room temperature for 15-20 minutes before serving.
- Serve this festive trifle in individual glasses for a charming and portion-controlled presentation.
- To prevent the berries from releasing too much liquid, gently pat them dry before layering them in the trifle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American