By Chef Briana Bielucke
This is a delicious treat for the 4th of July or any other Summertime celebration. Cool and refreshing with sweet summer berries. This recipe is always a crowd-pleaser among the young and old. Using mason jars is a stylish way to show off those beautiful layers of cake, cream and berries. I also like to add sparklers for a super festive and patriotic touch. My special note is for you to leave your trifle cakes in the refrigerator until the sun goes down and then bring them out with sparklers a-glow for a showstopper that will bring a smile to everyone’s face. Just always use caution when lighting your sparklers!
Red, White and Blue Trifle Cake
Vanilla Pound Cake
(Makes one half sheet cake pan)
2 1/4 cups flour
2 t baking powder
8 oz. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
2 cups sugar
1 Tb vanilla
6 large eggs at room temperature
1 large bowl of mixed berries: strawberries, blueberries, raspberries, blackberries
1 1/2 cup whipping cream, cold
1 tsp vanilla extract or vanilla bean paste
¼ c confectioner sugar
Liqueur Simple Syrup
1 cup sugar
1 cup water
Favorite liqueur (such as Amaretto or Grand Marnier) to taste
Preheat oven to 350 degrees. Spray a cake pan with pan spray and set aside.
Sift flour and baking powder. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy.
Add sugar, flour, vanilla and baking powder and beat on low speed until just combined. (Mixture will appear dry and crumbly.)
Add eggs, one at a time, beating well after each addition. Mixture will form a batter as eggs are added.
Pour batter into pan, smoothing the top.
Bake in middle of oven until golden and a tester comes out clean, about 40-50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
Once cake has cooled cut into 1” cubes or using a round cookie cutter, cut out to desired size.
Place all ingredients in a bowl. Using a whisk, whip up cream to a soft peak. Do not over whip! over whipping will start to make butter (literally). Keep chilled until ready for assembly.
Place sugar and water into a small sauce pot. Stir together and place over medium heat . Allow mixture to boil for three minutes. Remove from heat and slowly add three caps of liqueur and taste. Continue to add until desired flavor strength. Keep in mind you’re not making a cocktail. Once complete, transfer to a clean container and cover with a lid. Allow to cool at room temp or in refrigerator.
Using a large trifle dish, mason jars or glasses, lay a single layer of cubed cake at bottom. Using a squeeze bottle or a pastry brush, soak the top of the cake with simple syrup. Then sprinkle fresh berries over cake. Next, spoon or pipe crème chantilly over berries. Repeat the process over as many time as your jar will allow.