A patriotic dessert layered with fresh summer flavors, these trifles are sure to wow at any family picnic. Super simple and easily packed, these individual trifles will be a new Fourth of July favorite.
Directions
Slice pound cake into 1 inch slices, and cut circles to fit jars.
Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.
Homemade whipped cream: Add heavy cream, sugar and vanilla to a bowl. Whip cream using a whisk or an electric mixer on medium speed. When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form.
Ingredients
2 store bought pound cakes
1 pint blueberries
1 pint raspberries
Homemade whipped cream:
1 cup Meadow Brook Dairy Heavy Cream
3 tablespoons sugar
1 teaspoon pure vanilla extract
