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Summer Berry Trifle

A layered summer dessert using farm fresh berries
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Cuisine American

Ingredients
  

Vanilla Pound Cake

  • 2 large eggs
  • 1 0z cream cheese
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup sugar free sweetner I used granular Swerve
  • 1/4 cup butter
  • 1 cup almond flour

Vanilla Custard

  • 1 cup heavy cream
  • 3 large egg yolks
  • 1 Tbs powdered sugar free sweetner I used powdered Swerve
  • 1 tsp vanilla extract I busted out the GOOD vanilla for this one

Whipped Cream and Berries

  • 1 cup fresh cleaned and hulled strawberries
  • 1 cup fresh cleaned raspberries
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions
 

Vanilla Pound Cake

  • Preheat oven to 350 degrees
    Butter a 8 inch cake pan and line the bottom with parchment paper
    Combine almond flour and baking powder in a large bowl, set aside
    Cut butter into several small squares and put in separate bowl, add cream cheese
    Microwave butter and cream cheese for 30 seconds and stir until well combined
    Add sweetner, vanilla extract, and sour cream to butter and cream cheese mixture and combine until smooth
    Pour wet ingredients into large bowl of almond flour and baking powder and combine until smooth
    Add eggs to batter and (you guessed it) combine until smooth
    Pour batter into prepared pan pan, place in oven and bake for about 30 minutes, or until your cake tester or knife come out clean
    Set out until cooled completely and remove from pan, wrap in plastic wrap and fridge it (preferably overnight)

Vanilla Custard

  • Add cream and vanilla extract to a heavy-bottomed saucepan and heat over medium heat until it starts to bubble, just below boiling, stirring occasionally
    While waiting for the cream to heat, whisk together the egg yolks and sweetener in a small bowl until combined
    Slowly pour the hot cream mixture over the egg yolks, whisking continuously
    Return the mixture to the saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon
    Remove from the heat and run through a fine mesh strainer to ensure the smoothest consistency
    Fridge it in a sealed jar, preferably overnight

Whipped Cream and Berries

  • Pour the heavy cream and vanilla into a cold bowl and whip with a hand mixer or electric whisk until you get stiff peaks
    Grab your jars and layer your ingredients, starting with the cake - just grab a piece and crumble it into the jar. Add berries and then custard. 
    Repeat and top with whipped cream and some extra berries and enjoy!