Heat Level: Mild
Category: Appetizers, Desserts
INGREDIENTS:
- Pound Cake
- 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
- 1 + 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp salt
- 1 & 1/2 cups sugar
- 5 large eggs
- 1/4 cup heavy cream
- 2 tsp. vanilla
- Strawberries
- One 16-oz jar of Rustlin' Rob's Strawberry Preserves
- 2 lbs strawberries, trimmed and halved
- 1 tbsp. lemon juice
- 2 cups of blueberries, divided
- Cream Layer
- 16 oz cream cheese, at room temperature
- 2/3 cup powdered sugar
- 3 & 1/2 cups heavy cream
- 1 tbsp. fresh lemon juice
- 1 tsp. vanilla
DIRECTIONS:
- Preheat the oven to 350 degrees. Butter a 9x5-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, and mix well after each addition. After the last egg, continue to beat on high for 5 minutes. Mix 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 approximately 1 hour and 10 minutes. Cool the pound cake in the pan for 10 minutes.
- Heat the Rustlin' Rob's 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.
- In a large bowl, beat the cream cheese and powdered sugar with an electric mixer until very smooth and light. Add a splash of the cream, and beat to loosen. Beat in the remaining cream, a little bit at a time. 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 strawberry preserves and their juices, with a third of blueberries. Repeat the layers. Top with the remaining cream, a few strawberries, and blueberries. Cover and refrigerate at least 4 hours.
ADAPTED FROM: Valerie Bertinelli
