I used my Eggless Cream Cheese Pound Cake recipe. If you are making the pound cake from scratch, I recommend making it the day before. Let it cool completely, and then cut it into 1-inch cubes. You can also use a store-bought pound cake, but in my experience, eggless pound cakes are difficult to find in stores.
Prepare the Fruit:
Add all the fresh berries to a large bowl and mix to combine. Set aside a few berries to top the trifle at the end, about a cup.
Heat the berry jam in a microwave-safe bowl in the microwave for about 1 minute or until hot and liquidly. Add heated jam to the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
Prepare the Cream Cheese Whipped Cream:
Place cold whipped cream and cream cheese in a bowl. Beat on medium speed until soft peaks.
Add confectioners' sugar and vanilla. Continue beating until stiff peaks form. Seat aside.
Cover the bottom of a trifle dish or glass bowl with a layer of cubed pound cake. Mine bowl is 9-inch (14-cup capacity) approx.
Top with 1/3 of the cream. And then add 1/3 of the berry mixture over the cream. NOTE: If you want it to look prettier, you can add some sliced strawberries around the edge of the trifle dish, where you’ll be putting the berries.
Repeat one more time, ending with the cream cheese mixture on top.
Garnish with the reserved whole berries, if desired. Refrigerate for 2 – 3 hours, or overnight, before serving.
Store: The best way to store trifles is in the refrigerator. Cover the trifle bowl with a layer of plastic wrap and put it in the refrigerator. The trifle will keep well for 1 - 2 days. Keep in mind that the longer you store it, the mushy it will be, as it will soak up all the liquids and cream as they sit in the refrigerator.Freeze: I would not recommend freezing a trifle. The texture would be totally off after the freezing process, and then again when you defrost it.Gelatin: If you need to transport this dessert, or it will be served outside, I recommend adding gelatin to the cream cheese whipped cream, so it holds better. To do so, mix 2 teaspoons of powdered gelatin and 2 tablespoons of water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds, or until liquid again. Next, add the gelatin (in three additions) to the cream cheese whipped cream after the vanilla.Extra Tips:
If you are making the pound cake from scratch, I recommend making it the day before.
Don’t get too hung up on creating perfect layers or making sure everything is even. It will be delicious even if it appears imperfect.
You can make it with 3 layers or 6 layers. It will depend on how big your trifle dish is and what you prefer.
If you’d prefer to use Cool Whip over homemade cream cheese whipped cream, you’ll need around 12 oz of Cool Whip.
If you need to transport this tripe or is going to be served outside, I recommend adding gelatin to the cream cheese whipped cream, so it holds better. To do so, mix 2 teaspoons of powdered gelatin and 2 tablespoons of water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds, or until liquid again. Add the gelatin (in three additions) to the cream cheese whipped cream after the vanilla.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.