Individual Berry Trifles

06.24.2013

Individual Berry Trifles | Cooking Classy

The best desserts for the Fourth of July always include blueberries and strawberries or raspberries. It’s a given because of the naturally beautiful and patriotic color combination – especially when you add in some silky white whipped cream. I made this dessert to be semi-homemade simply because I didn’t have the time to wait three to four hours for a homemade white chocolate pudding to set in the fridge so I went with an instant pudding. I’m normally not a fan of instant pudding, that is until you add cream to it. Cream makes everything better. I also added in some vanilla to enhance the flavor. The Greek Yogurt Pound cake is a recipe I got from Bon Appetit, I love it because it’s about half the fat of a normal pound cake but it’s still just as delicious. You’ll love the slight lemon flavor it has. If you want to make these without instant pudding you definitely could (I would recommend a recipe like this – using only the Cheesecake Mousse portion and probably tripling the amount for this recipe). Enjoy!

individual berry trifles

Individual Berry Trifles

Yield: About 12 trifles (you can get more than this depending on glass size)

Individual Berry Trifles

Ingredients

  • 1 recipe Greek Yogurt Pound Cake, recipe follows
  • 3 cups milk
  • 2 (3.3 oz) pkg instant white chocolate or cheesecake pudding mix
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 Tbsp powdered sugar
  • 1 lb strawberries, diced
  • 1 lb blueberries

Directions

  • Prepare pound cake according to directions listed and allow to cool completely. Dice pound cake into slices then cubes about 1/2-inch to 3/4-inch thick.
  • In a mixing bowl whisk together 3 cups milk, pudding mix and vanilla extract for 2 minutes. Allow mixture to rest 5 minutes or until set. Meanwhile, whip heavy cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold whipped cream into set vanilla pudding.
  • To assemble trifles:
  • Divide 1/2 of the pound cake cubes among glasses while spreading cubes to even layer in bottom of glasses (depending on the size of the glasses you use, the amount of glasses needed will vary, for smaller tumbler glasses it will be about 12). Add 3/4 of the berries then top with half of the pudding mixture. Repeat process ending with 1/4 of the berries on top (for best results add berries on top just before serving). Store in refrigerator until ready to serve.
http://www.cookingclassy.com/2013/06/individual-berry-trifles/

Greek Yogurt Pound Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 Tbsp finely grated lemon zest or 1 tsp lemon extract
  • 3/4 cup whole Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 tsp vanilla extract

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a separate large mixing bowl, using your fingertips rub lemon zest together with sugar until moist. Add in Greek yogurt, vegetable oil, eggs and vanilla extract and mix together until well blended. Add flour mixture and stir mixture just until combined. Pour mixture into a greased 8 1/2 by 4 1/4-inch loaf pan and bake in preheated oven until toothpick inserted into center comes out clean, about 50 - 55 minutes. Allow to cool in pan 10 minutes then invert onto a wire rack to cool completely. Once cool store in an airtight container until ready to use.
  • Recipe Source: adapted from Bon Appétit
http://www.cookingclassy.com/2013/06/individual-berry-trifles/

30 comments

  • Chung-Ah | Damn Delicious: Best 4th of July recipe ever! Although I’m sure I could eat this all year long! June 24, 2013 at 10:09pm Reply

    • Jaclyn: Thanks Chung-Ah! June 25, 2013 at 9:45am Reply

  • Deborah: These are absolutely gorgeous! June 24, 2013 at 11:48pm Reply

    • Jaclyn: Thanks so much Deborah and thanks for tweeting :)! June 26, 2013 at 3:43pm Reply

  • marla: Sooooo very summery and pretty! June 25, 2013 at 4:51am Reply

  • Katrina @ Warm Vanilla Sugar: So much colour in here. These look lovely! June 25, 2013 at 5:13am Reply

    • Jaclyn: Thanks Katrina! June 25, 2013 at 9:45am Reply

  • Cookbook Queen: Absolutely GORGEOUS!!! That pound cake sounds amazing. June 25, 2013 at 5:59am Reply

    • Jaclyn: Thanks :)! I love the pound cake you’ll have to try it sometime. June 25, 2013 at 9:44am Reply

  • Shari Kelley: These look so pretty and delicious! Your pictures are always stunning. What a great idea to add cream and vanilla to instant pudding. June 25, 2013 at 1:49pm Reply

    • Jaclyn: Thanks so much Shari :)! June 26, 2013 at 3:42pm Reply

  • angela @ another bite please: i love the sprucing up of the instant pudding what a good idea…and i just love these kind of festive treats for the 4th…berries are the best. i wish i had a spoon to scoop right into your photo! June 25, 2013 at 2:16pm Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! Love the homemade Greek Yogurt Pound Cake recipe and idea for this dessert. The cake is a definite must bake. Just the perfect dessert for summer! Loving your styling and photography here, too! xo June 25, 2013 at 8:59pm Reply

  • Georgia @ The Comfort of Cooking: These are so pretty and patriotic, Jaclyn! I love them, and all the better if they’re single serving. Would stop me from eating a whole big bowl-full, haha. Thanks for sharing! June 26, 2013 at 7:27am Reply

    • Jaclyn: Thanks Georgia! June 26, 2013 at 3:41pm Reply

  • Crystal @ Simply Playful Fare: These are so cute and look so good! I like to call the pudding/whipped cream combination a lazy man’s/woman’s mousse, but there’s nothing wrong with that. :) June 26, 2013 at 11:55am Reply

    • Jaclyn: Yes definitely a good name :). June 26, 2013 at 3:35pm Reply

  • Charul @ Tadka Masala: Cream makes everything better. I think I need to frame those words with a addition of (including my fiance’s mood) :D
    This looks yum and simple. :) June 28, 2013 at 11:04pm Reply

  • celebrate: 20 can’t miss red, white and blue recipes | Café Zupas: […] Cupcakes from In Katrina’s Kitchen Red, White and Blue Cheesecake Cake from RecipeGirl Individual Berry Trifles from Cooking Classy Fruity Firework Pancakes on Taste and […] June 30, 2013 at 11:29pm Reply

  • Rebekah: Had trouble with the pound cake. Outsides burned before the inside could cook completely. I will have to cut off the edges in order to use the pound cake at all. Could this be my oven? July 3, 2013 at 11:23am Reply

    • Jaclyn: Probably. I’d probably just lower the temp next time. You could also try baking it in mini loaf pans instead. July 3, 2013 at 1:59pm Reply

  • MissNewEngland: What a beautiful idea … i think i might like to stick wtih the traditional trifle recipe (raspberry jam, sweet sherry wine, bananas, whipped cream) but add some berries for color … the idea of putting it into individual glasses or even better, pretty stemmed glasses, is brilliant. Thank you! July 11, 2013 at 12:18am Reply

  • Jean Eaton: I made these on two separate occasions and everyone loved them!
    At first most thought the pudding mixture was yogurt but after a taste they loved the cool, creamy pudding taste sensation. This will be a recipe I use often. Thanks! I am a real fan of this site for such good recipes and beautiful photography. September 1, 2013 at 7:59am Reply

    • Jaclyn: Thanks for your compliment Jean! I’m so happy to hear you’ve made these twice and that everyone loved them! September 6, 2013 at 1:02pm Reply

  • Jaynelle: Hi, This looks so delicious. May I know where can I get white chocolate or cheesecake pudding mix? Would it be the same as Cottees Instant Pudding Vanilla October 28, 2013 at 5:36pm Reply

    • Jaclyn: The vanilla would be fine, I found the white chocolate and cheesecake in the grocery store by the vanilla and all the others but if you can’t find them the vanilla would be fine. October 30, 2013 at 3:41pm Reply

  • Marissa: Hi Jaclyn, this looks really delicious but I just wanted to ask if heavy cream and heavy whipping cream were similar because i cant seem to find heavy cream only heavy whipping cream. Im new to this so I don’t really know much about food but I would really like to try this recipe for my family. June 23, 2014 at 11:16pm Reply

    • Jaclyn: As far as I know they are the same thing :). If it is labeled just whipping cream – without the “heavy” than that has a lower fat content and it’s harder to get it to whip to stiff peaks but it should still work okay. I hope you love these Marissa! July 10, 2014 at 10:55pm Reply

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