Creamy Dreamy Berry Trifle

It takes even better when it's Made In Oklahoma with local ingredients. This recipe uses Hiland butter, Griffin vanilla and Shawnee Mills flour.

Tuesday, April 21st 2015, 10:48 am

By: News On 6


Trifle

Pound Cake, cubed (see below)

¾ 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

¼ cup sliced almonds

3 ounces white chocolate, chopped

Pound Cake

2 sticks Hiland Butter

1 cup Sugar

4 ea LG Eggs

1 TBSP Griffin Vanilla

1/4 tsp Baking Powder

2 cups Shawnee Mills, All purpose Flour

Pound Cake Directions

Preheat oven to 350. Butter and flour a (8 1/2-by-4 1/2-inch) loaf pan; set aside.

Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla. Lower the mixer speed and add flour 1/2 cup at a time being careful not to over mix. I will often finish the batter by hand with a folding action using a spatula.

Bake for one hour using toothpick test. Let cool for 15 minutes, Edge the pan with sharp knife and remove and allow cooling on rack.

Variations: You may wish to add a cup of nuts or 1/2 cup of dried fruits Using an 8" X 8" pan makes a nice flattened loaf and is ready from the oven in 45 - 50 minutes.

Trifle Assembly

Cut 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.

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