Living in the good ole USA, we have many holidays to honor our country and the men and women who serve in our military. This colorful and festive pound cake trifle is easy to make and a great way to show you care.
2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
2 cups cake flour
8 ounce package of cream cheese, softened
14 ounce can sweetened condensed milk
container of whipped topping (thawed)
2 pints of fresh blueberries
2 pints fresh strawberries, stems removed
Preheat oven to 300 degrees. Lightly grease a tube pan (Bundt), then line the bottom with wax paper. Set aside. We are about to make this cake!
Grab a large mixing bowl and your electric mixer and let's start making this pound cake. Beat butter while adding the sugar. Beat in the eggs, ONE AT A TIME! Then, add the vanilla extract. Beat in sour cream and cake cake. Mix until everything is combined.
Pour batter into tube cake pan and bake in the oven for one hour and 20 minutes. Remove and let cool completely (yes, I know this is hard. Just walk away from the pound cake for now.
In a mixing bowl combine the softened cream cheese and the can of condensed milk'. Fold in the whipped topping. and set aside. I said SET ASIDE. This is your custard.
Now, back to the pound cake. Start cutting it into cubes and use half of the cake on the bottom of your trifle. Add a layer of blueberries and then half the custard. Cut some of the strawberries in half and start placing them inside of the trifle on top of the custard, Add another layer of the cake, then the custard. To top it all off slice strawberries and layer them inside the trifle . Place remaining blueberries in the center of this masterpiece! let it set in the fridge for about 2 hours before you serve.
I will admit I have used a store bought pound cake to make this dessert, since most grocery stores have a bakery, a variety of pound cakes is always available. This is great when time is a factor!