Red, White, & Blueberry Trifle
Kitchenware from Roan Iris Photographer and home cook Samantha Lord serves up a summer red, white, and blueberry trifle layered with poundcake, homemade
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Loaf pan
- Cooling rack
- Hand mixer
- Pastry brush
- Trifle bowl
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Toothpick
- Refrigerator
Ingredients
- 1 cup unsalted butter, at room temperature
- 1⅔ cups sugar
- 5 eggs
- 2 cups cake flour
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup plus ⅓ cup sugar, divided
- ¼ cup fresh lemon juice
- ¼ cup water
- 1 loaf homemade or bakery-made poundcake, sliced into 1-inch slices
- 1 (8-ounce) bar cream cheese at room temperature
- 1 cup heavy cream
- 3 cups fresh sliced strawberries or raspberries
- 3 cups fresh blueberries
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