Ingredients:

  • 1 (10.75 oz) loaf pre-made pound cake, cut into 1-inch cubes (305g)
  • 2 cups heavy cream (473ml)
  • 1/2 cup powdered sugar (60g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups fresh strawberries, hulled and sliced (300g)
  • 2 cups fresh blueberries (300g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon lemon juice (15ml)
  • Fresh mint leaves (optional)
  • Edible star sprinkles (optional)

Instructions:

  1. Gently toss the strawberries and blueberries with the granulated sugar and lemon juice in a medium bowl. Set aside to macerate for at least 15 minutes.
  2. In a large bowl, beat the heavy cream with an electric mixer (or whisk) until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
  3. Layer half of the pound cake cubes in the bottom of the trifle bowl.
  4. Top with half of the berry mixture and half of the whipped cream.
  5. Repeat layers with the remaining pound cake, berries, and whipped cream.
  6. Cover the trifle with plastic wrap and chill for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh mint leaves and edible star sprinkles (if desired).