Oxmoor House
Photo: Oxmoor House
Trifle dishes are a popular wedding gift, but, sadly, many of them go unused. Pull yours out of storage and fill it, as intended, with pound cake, fruit, and whipped cream.
Serves 16 (serving size: 3/4 cup)


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3 cups sliced strawberries
3 cups blueberries
3 cups fresh peach slices
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons water
1 cup heavy cream, whipped


Total: 2 Hours

1. Combine first 6 ingredients (through water) in a large bowl, stirring gently. Let stand 5 minutes.

2. Layer one-third of cake cubes in bottom of a 3-quart trifle dish. Top with one-third of fruit mixture and one-third of whipped cream. Repeat layers twice, ending with remaining whipped cream. Cover and refrigerate 1 1/2 hours.

Created date

September 2013

Nutritional Information

Calories 261
Fat 12.1 g
Satfat 5.8 g
Monofat 4.3 g
Polyfat 1.3 g
Protein 2.6 g
Carbohydrate 37.5 g
Fiber 1.9 g
Cholesterol 41 mg
Iron 1.1 mg
Sodium 82 mg
Calcium 48 mg