I made this 4-berry trifle for our friends, The Craig Family’s, 4th of July barbecue. When I arrived, I topped it with homemade whipped cream and garnished with white-chocolate dipped strawberries that had been dipped in blue sprinkles.
2 6-oz containers blackberries
2 6-oz containers blueberries
2 6-oz containers raspberries
1 1-lb container strawberries
1/4 C organic cane sugar
1 t real vanilla extract
3 12-oz pound cakes, sliced into ½-in slices
1 C fruit spread (I used strawberry, but you can use whatever jelly, jam, or preserves you have)
Wash all the berries, pour them into a bowl, sprinkle with sugar, and add vanilla.
Toss gently and set aside to macerate (the berries will soften and release their juices).
Microwave fruit spread or heat in a small saucepot over medium until melted.
Begin to layer the dessert beginning with pound cake. You then brush the pound cake with the melted fruit spread and top with macerated berries. Continue layering, remembering to leave room for whipped cream. Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 24 hours.
When ready to serve, top with whipped cream and garnishes. I whipped 1 pt heavy whipping cream with powder sugar and vanilla extract to top it off along with these pretty strawberries. J