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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare the instant vanilla pudding according to the package directions. Refrigerate until set, about 15 minutes.
Hull the strawberries and cut into halves or quarters depending on size.
Add the strawberries and granulated sugar to a bowl. Toss to coat. Set aside to macerate.
Rinse the blueberries and pat dry. Set aside.
Cut the pound cakes into bite-size cubes.
Add the heavy cream, confectioners' sugar, and vanilla to a chilled bowl. Beat with a mixer to stiff peaks.
Fold about 1 cup of the whipped cream into the chilled pudding. Reserve the rest for the layers.
Add a layer of pound cake cubes to the bottom of a trifle bowl.
Add a layer of strawberries and blueberries over the cake.
Spoon a layer of the pudding over the berries.
Spread a layer of whipped cream over the pudding.
Repeat the layers once more: pound cake, berries, pudding, then whipped cream on top.
Decorate the top with berries and fresh mint. Serve, or refrigerate until ready to serve.
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Build it in a clear glass bowl and press each layer gently to the edges so the red, white, and blue stripes show through the sides.
Let the pudding set and the strawberries macerate before assembling. The strawberry syrup soaks into the pound cake so every bite is soft and a little jammy instead of dry.
Folding a cup of whipped cream into the chilled pudding lightens that layer considerably.
Best assembled within 8 hours of serving; add the mint garnish right before it goes out.
Angel food or sponge cake gives lighter, airier layers than pound cake. An 8 oz tub of Cool Whip replaces the homemade whipped cream and skips the whipping step.
Can I use frozen berries?
Yes, frozen berries, thawed and drained, work in a pinch, though fresh holds its shape best.
How long can I store the trifle?
Cover and refrigerate up to 2 days. The pound cake softens more over time. Do not freeze; the whipped cream and berries turn watery on thaw.
Can I substitute the pound cake?
Yes, you can use angel food or sponge cake for lighter, airier layers.
What can I use instead of homemade whipped cream?
An 8 oz tub of Cool Whip can replace the homemade whipped cream, skipping the whipping step.
How can I make a cheesecake-style filling?
Beat softened cream cheese into the whipped cream for a cheesecake-style filling.
