Summer Berry Trifle
A patriotic summer 4th of July dessert made with cream cheese pound cake, sweet custard, and fresh fruit.
Equipment
- kitchenaid mixer
- bundt cake pan
Ingredients
Cream Cheese Pound Cake:
- 1 1/2 cups Unsalted Butter 3 Sticks, softened
- 6 ounces Cream Cheese softened
- 3 cups Sugar
- 1 Tablespoon Pure Vanilla Extract
- 4 Eggs plus 2 Egg Yolks
- 1/4 cup Whole Milk or Buttermilk
- 3 cups Cake Flour
- 1 teaspoon Salt
Custard Filing:
- (1) 5-ounce pkg. Instant French Vanilla Pudding Mix
- 1 1/2 cups Whole Milk
- 1 8-ounce pkg. Cream Cheese, softened
- 1 14-ounce can Sweetened Condensed Milk
- 1 1/2 cups Heavy Whipping Cream
Fresh Fruit:
- 2 lbs. Strawberries sliced
- 1 12-ounce pkg. Blueberries
- Raspberries optional
- 1/3 cup Sugar
Instructions
- Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
- In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
- Stir in flour and salt and mix just until combined, avoid overmixing. Fold all ingredients together.
- Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes -- 1 hour 25 minutes, or until the cake tester comes out clean.
- Let cake cool in pan for 15 minutes. Invert cake onto rack and let cool completely. Cut into cubes.
- In a medium bowl, toss berries with sugar. Set aside and let juices form.
To make Custard Filling:
- In a large bowl, beat together pudding mix and whole milk. In another bowl, whip cream cheese, and sweetened condensed milk until smooth and creamy. Add heavy cream and beat until soft peaks for about 5 minutes. Fold in the pudding.
- Layer cake, custard, and fresh fruit. Repeat.
- Chill in refrigerator until ready to serve.
