Fresh Berry and Whipped Cream Trifle
Make this Fresh Berry and Whipped Cream Trifle to enjoy the taste of fresh blueberries, raspberries and cream. Trifles are one of the easy desserts you can make with fruit or chocolate and have been around for centuries. People used to use their leftover bread to make trifles while adding vodka to the mix. The bread was supposed to soak up the alcohol making it a treat that was enjoyed by adults. This recipe for fresh berry trifle uses alcohol in it, but trifles can also be made without alcohol, especially if kids will be having a slice or two. Its easy enough to omit the alcohol and add orange juice in its place. You could also make a fresh strawberry cake or trifle in the same way, these cakes are best when made with fresh, organic berries. Enjoy this and other delicious dessert recipes from Grandmother's own recipe collection and print them off to add to your own recipe collection.***
This is a printable recipe.
2 cups heavy cream
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese, at room temperature
2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 (10.75 ounce) package prepared pound cake
1/3 cup Grand Marnier, divided into thirds
2 (10-12 ounce) packages frozen raspberries, thawed
1 cup fresh blueberries
1 Tablespoon confectioners' sugar
1 cup of fresh raspberries (more or less)
To make the whip cream, first chill a metal or glass bowl and the beaters in the freezer for 15 minutes.
Pour the heavy cream into the chilled bowl along with the sugar and using an electric mixer on medium to high speed beat until stiff peaks form. Set aside in the refrigerator.
In a second mixing bowl place the cream cheese, lemon juice vanilla and sugar and using an electric mixer beat until creamy smooth.
Take the whipped cream from the refrigerator and use a rubber spatula to gently fold 2 cups of the whipped cream into the cream cheese mixture.
Place the remaining whipped cream back into the refrigerator and save for the topping.
Have ready a glass trifle dish.
Slice the pound cake into 16 to 20 half inch slices.
Put a third of the cake pieces onto the bottom of the trifle dish and drizzle a third of the Grand Marnier portion onto the cake.
Next put a layer of the thawed raspberries.
Next place a layer of the cream cheese/whipped cream mixture.
Repeat this process including a layer with the fresh blueberries until you use up all the ingredients topping with the cream cheese mixture, then the reserved whipped cream.
Dust the top with the confectioners' sugar and garnish with fresh raspberries.
Refrigerate for at least 4 hours before serving so the flavors have time to absorb throughout the trifle.
*Note: If you do not want to use Grand Marnier you can substitute pure orange juice.
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Nutrition Facts for: Fresh Berry and Whipped Cream Trifle From Grandmother's Kitchen
Ingredients: Heavy cream, granulated sugar, cream cheese, lemon juice, pure vanilla extract, prepared pound cake, Grand Marnier, raspberries, blueberries, confectioners' sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 16 servings
* Per Serving:Calories 370, Calories from Fat 210, Total Fat 23.3g 36%, Saturated Fat 13.3g 66%, Cholesterol 78mg 26%, Sodium 588mg 24%, Potassium 132mg 4%, Carbohydrates 34.2g 11%, Dietary Fiber 2.3g 9%, Sugars 23.0g, Protein 4.6g, Vitamin A 17%, Vitamin C 16%, Calcium 6%, Iron 6%
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