Summer Trifle

I try to make this at least once each summer.  It is simple and can be modified using almost any fruit you want.

I buy the big Sara Lee frozen pound cake and let it defrost.  Cut it into 4 long slices and then cut the short slices from there to make rectangular cubes.  You can cut it any way you please.

I like using strawberries and blueberries because those are the preferred fruits in our house.  But you can use any berry or other fruit really (not apples, they don’t hold up too well – trust me).

I like making whipped cream, it is about the easiest thing to make – if you have a Kitchen Aid mixer.  1 pint of heavy whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar.  Beat on high until stiff peaks form and voila you’re done.  Cool Whip works just as well.

Make your layers.  Pound cake (or angel food if you wanna be a little healthier), strawberries (try to put some against the side for a pretty effect), blueberries and then whipped cream.  Keep layering until you reach the top and decorate the top with the remaining fruit.

I usually make two layers the night before let it sit in the fridge overnight and add the top layer just before serving.

Then the finished product receives cheers when you bring it out to the hungry eaters!