Best 2 Julie Haggertys Perfect Pound Cake Trifle Recipes

For a delectable dessert that will impress your guests and become a family favorite, look no further than the divine "Julie Haggerty's Perfect Pound Cake Trifle." This remarkable dessert combines layers of moist, flavorful pound cake, creamy custard, velvety whipped cream, and a burst of fresh berries. It's a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. If you're ready to embark on a culinary journey that will bring joy to any occasion, let's dive into the art of crafting this exceptional dessert.

Here are our top 2 tried and tested recipes!

STRAWBERRY SHORTCAKE TRIFLE

Strawberry Shortcake Trifle image

Provided by Valerie Bertinelli

Categories dessert

Time 6h40m

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
5 large eggs
1/4 cup heavy cream
2 teaspoons vanilla
One 12-ounce jar strawberry preserves
2 pounds strawberries, trimmed and halved
1 tablespoon lemon juice
Sugar, optional
16 ounces cream cheese, at room temperature
2/3 cup confectioners' sugar
3 1/2 cups heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla

Steps:

For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
Whisk the flour, baking powder and salt together in a medium bowl.
In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

JULIE HAGGERTY'S PERFECT POUND CAKE TRIFLE

Julie Haggerty's Perfect Pound Cake Trifle image

This is from "Sandra Lee - Semi Homemade Desserts", chosen for QueenBee in the August Cookbook Swap. It looks like an easy, tasty, appealing dessert when you have family or casual company. Cooking time is refrigeration time TIP : It is better the next day ! *Suggest you use ONLY best quality frozen berries ! I made with store-brand, and was too soggy !**

Provided by NurseJaney

Categories Dessert

Time 1h20m

Yield 1 trifle, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

10 3/4 ounces frozen pound cake, thawed
1/2 cup cream sherry
2 (12 ounce) bags frozen mixed berries, thawed and drained
3 cups whole milk, cold
1 (5 1/8 ounce) box vanilla flavor instant pudding and pie filling mix
1 (12 ounce) container frozen whipped topping, thawed

Steps:

.Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
Cut each slice diagonally into triangles.
Place slices in bottom of 2 1/2 quart clear glass bowl.
Brush generously with sherry.
Spoon berries evenly over the slices.
Whisk milk and pudding mix in a large bowl until creamy and thickened.
Refrigerate 15 minutes until set.
Pour mixture over berries.
Refrigerate trifle 10 minutes.
Spread cool whip on top, and cover with plastic.
Refrigerate until served.

Tips:

Use high-quality ingredients for the best flavor and texture.
Make sure the butter and eggs are at room temperature before starting.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder together before adding to the batter.
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before assembling the trifle.
Use a variety of fruits and berries in the trifle for a colorful and flavorful dessert.
Top the trifle with whipped cream or frosting for a decadent finish.

Conclusion:

Julie Haggerty's Perfect Pound Cake Trifle is a classic dessert that is perfect for any occasion. With its moist and flavorful pound cake, layers of fresh fruit, and creamy whipped topping, this trifle is sure to be a hit with everyone who tries it. Whether you are serving it at a special event or just enjoying it as a family dessert, this trifle is sure to be a hit.