Individual Berry Trifles

Author: Sarah Bates | The Chef Next Door

Serves 4


For the pound cake:

2 sticks unsalted butter, softened

1 cup sugar

4 eggs

1 tsp pure vanilla extract

2 cups cake flour

1/2 tsp cream of tartar

1/4 tsp salt

For the trifles:

Cubes of pound cake

Sliced strawberries, blueberries and blackberries

Whipped cream

Preheat the oven to 325 degrees. Spray a 9 x 5 inch loaf pan with baking spray and set aside.

In the bowl of a stand mixer, beat the butter on medium speed until creamy. Gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla.

With the mixer on low speed, gradually add the flour in a few batches. Add the cream of tartar and salt and mix in medium just until everything is combined. Pour the batter into the prepared pan.

Bake the cake for about an hour, or until a cake tester inserted into the center of the cake comes out clean. Allow it to cool in the pan for about 20 minutes before removing it and allowing it to cool completely on a wire rack. 

Once cool, cut half of the cake into small cubes. In parfait glasses or small bowls, layer cubes of cake with different layers of berries and whipped cream. Top with a dollop of cream and a strawberry before serving.