Spring Trifle

I spent most of Saturday judging a wing contest at Sawyer Point.  My lips have finally regained feeling in them after the “hottest wing” competition, and I got to know Jessica Brown from Fox 19, a fellow judge.

Color me surprised when I get a call from her around 9 PM that evening:  “Julie, can you come in and show us a procrastinator’s recipe for Mother’s Day?”

Well sure, I can.

As we ate dinner, I thought about what I’d present.  I resigned myself to not baking– the call was at 9:45, and I didn’t think I’d have enough time to prep.  Then I realized:  a trifle.  Easy and delicious, Mother’s Day-appropriate, and pretty enough for television.

So, enjoy my first foray into food demos on television, and here’s the recipe for those of you who were interested.

screenshotSpring Trifle

Spring Trifle

For the cream:

1 quart whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

For the berries:

3 cups berries of your choice: I used strawberries and blueberries, but raspberries and blackberries work nicely as well.

1 pound cake, your favorite recipe (or you can use Sara Lee; I won’t judge)

Amaretto, or your favorite liqueur.


With either a hand or stand mixer, whip the cream until stiff peaks form.  Add the sugar and vanilla extract.  Set aside.

If you are using strawberries, slice the berries.  Cube the pound cake into bite-sized chunks.

In a trifle dish, clear bowl, or other pretty serving dish, start with a layer of whipped cream spread on the bottom, then follow with pound cake, sprinkle a tablespoon or so of amaretto over the pound cake, and top with berries.  Alternate layers as described, ending with a top layer of whipped cream.  Garnish with any extra berries you may have.

This is best if refrigerated for a bit, but eating it directly out of the container after making it is completely okay.