Layers of Flavor

Creamy dreamy berry trifle

By MIO Coalition January 2026

Ingredients

Pound Cake:

2 sticks Hiland butter
1 cup sugar
4 large eggs
1 tablespoon Griffin’s vanilla
1/4 teaspoon baking powder
2 cups Shawnee Mills all-purpose flour

Trifle:

1/2 cup Garden Club red plum jam
4 cups Hiland whipping cream
1 (3.4-ounce) package instant white chocolate pudding mix
1 pound strawberries, hulled and sliced
2 cups raspberries
1/2 cup sliced almonds
3 ounces white chocolate, chopped

Directions

To make pound cake: Combine butter and sugar in an electric mixer, beating about 5 minutes or until fluffy. Add eggs, one at a time, until well combined. Add vanilla. On low speed, mix in baking powder and flour. Pour into a greased and floured 9-by-5-inch loaf pan. Bake 60 minutes in a 325-degree oven. Let cool completely before slicing.

Assemble trifle: Cut cooled pound cake into 1-inch cubes, and set aside. Spread jam between cubes of pound cake to make mini cake sandwiches. Set aside. In a large mixing bowl, slowly begin mixing whipping cream with an electric mixer. Mix on medium-high speed until mixture begins to thicken. Slowly add pudding mix, continuing to mix until thickened but not stiff. In a large glass bowl or trifle dish, layer 1/3 pound cake pieces, 1/3 whipped cream mixture, 1/3 strawberries and raspberries, 1/3 almonds and 1/3 chopped chocolate. Continue layering, ending with chopped chocolate.

Category: Layers of Flavor