Ingredients
Scale
- 1 package (10 ounces) pound cake, cut into 1-inch cubes
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup raspberries
- 1/4 cup blueberries
- 1/4 cup chopped pistachios (optional)
Instructions
- Step 1: In a medium bowl, whisk together the sweetened condensed milk and heavy cream until soft peaks form. Gently fold in the vanilla extract.
- Step 2: In a large, shallow baking dish (approximately 9×13 inches), arrange half of the pound cake cubes.
- Step 3: Spread half of the whipped cream mixture evenly over the pound cake layer.
- Step 4: Top with half of the strawberries, raspberries, and blueberries. Sprinkle with half of the pistachios (if using).
- Step 5: Repeat layers with remaining pound cake, whipped cream, and berries/pistachios.
- Step 6: Cover the trifle and refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to soften.
Notes
- For best results, store leftover trifle in an airtight container in the refrigerator for up to 2 days.
- While reheating isn't recommended, a brief stint in the microwave (15-20 seconds) can help slightly soften a chilled trifle.
- Serve this trifle in individual portions for a more elegant presentation, garnished with extra fresh berries.
- To prevent soggy cake, ensure the whipped cream isn’t overly runny before layering; the condensed milk helps with this, but don't over-whip the cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American