Summer Berry Trifle


  • 1 CF poundcake
  • 1 8 oz heavy cream
  • 1 lb strawberries, washed, hulled and quartered
  • 1 pint blueberries, washed
  • 1 6 oz. black berries, washed
  • ¼-½ C Sugar, or to taste
  • Vanilla extract, optional
  • Juice from 1 lemon (optional)


Place all washed and cut berries in a large mixing bowl. Sprinkle with  2 Tb of sugar, and a squeeze of lemon juice if using.  Toss berries and let sit at room temperature to macerate.
Prepare whipped cream in stand mixer adding 1 C. of cream, ½ tsp vanilla extract, ¼ C of granulated sugar, or to taste. Slowly add sugar in while it is whipping until all sugar is incorporated and desired medium peaks are reached.
Cut Pound cake in ¼ inch thick slices. Line the bottom of the serving dish with slices of cake. Next add a layer of macerated berries, and then a layer of whipped cream. Repeat until all berries, cake and cream are used. If desired it can be refrigerated for a bit to help set. But we recommend serving immediately.