Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 2 cups (480ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 cups (300g) fresh blueberries
  • 1 cup (150g) fresh raspberries
  • 2 tablespoons granulated sugar (optional, for macerating the berries)

Instructions:

  1. If making the pound cake from scratch, preheat oven to 350°F (175°C). Prepare batter according to recipe and bake until golden brown and a toothpick inserted into the center comes out clean (about 50-60 minutes). Let cool completely.
  2. In a large bowl, combine heavy cream, sugar, lemon juice, and lemon zest. Beat with an electric mixer until stiff peaks form.
  3. Gently combine strawberries, blueberries, and raspberries in a bowl. If desired, sprinkle with 2 tablespoons of sugar and let sit for 15 minutes to macerate.
  4. Cut the pound cake (whether homemade or store-bought) into 1-inch cubes.
  5. In the trifle bowl (or individual glasses), layer the ingredients in the following order: pound cake cubes, lemon cream, berry medley. Repeat layers until all ingredients are used, ending with a final layer of lemon cream topped with berries.
  6. Cover and refrigerate for at least 1 hour before serving.