Go Back

Berry Chantilly Trifle

Layers of homemade vanilla pound cake, chantilly cream icing and fresh berries.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Servings 0

Ingredients
  

Pound Cake

  • 1 c salted butter (2 sticks) softened
  • 3 c sugar
  • 6 large eggs room temperature
  • 2/3 c buttermilk
  • 1 tsp vanilla
  • 4 c all purpose flour sifted

Chantilly Cream Icing

  • 12 oz cream cheese softened
  • 12 oz marscapone cheese
  • 3 c powdered sugar
  • 1 3/4 c heavy whipping cream + 2 tbsp

Berries

  • 1 lb fresh strawberries sliced
  • 1 pint blackberries halved
  • 1 pint raspberries
  • 1 c blueberries

Instructions
 

  • Preheat oven to 350 degrees
  • Sift flour in a mixing bowl and set aside.
  • In a separate mixing bowl or to a stand mixer cream softened butter and sugar together on high for 7 minutes until light and fluffy.
  • Add room temperature eggs one at a time and mix until fully incorporated.
  • Measure buttermilk (can substitute whole milk if you don't have buttermilk) and add vanilla to the buttermilk. Stir.
  • Slowly add 1/3 of the flour to the mixer on low followed by half of the buttermilk mixture. Add 1/3 of the flour to the mixer followed by the remaining buttermilk mixture. End with the final 1/3 of the flour. Mix until just combined and scrape the bowl down.
  • Add batter to a prepared 9x13 pan and bake for 40-45 minutes in the middle rack.
  • Completely cool the cake before cutting in small 1/2 inch pieces.
  • For the chantilly cream icing beat softened cream cheese and marscapone together for one minute. Slowly add the powdered sugar. Beat until no lumps remain. Slowly add the heavy whipping cream. Once combined beat on high for 2 minutes. Store in the refrigerator until you're ready to assemble the trifle.
  • Wash all produce. Slice stawberries and halve the blackberries. Dry off before assembling.
  • To a trifle dish build the layers in the following way: pound cake, 1/2 of the chantilly cream icing, 1/2 of the berries, pound cake, remaining 1/2 of the chantilly cream icing and top with remaining berries. *you will only use about half of the pound cake*
  • Cover and refrigerate for 1-2 hours. Serve chilled. Best served same day within 2 hours of assemling.
Tried this recipe?Let us know how it was!