Summertime Berry Trifle



  • 2 3/4 cup sugar
  • 1 cup butter
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup low-fat sour cream
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla
  • Trifle:
  • 1 (5 oz) package instant vanilla pudding
  • 1 (8 oz) can no-fat sweetened condensed milk
  • 3 cups fresh berries (strawberries, blueberries, boysenberries, ligonberries) and fruit
  • 1 (8 oz) container nondairy whipped topping, divided
  • Directions

    Preheat oven to 350°. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda and salt, and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased 10-inch tube pan or bundt pan. Bake for 70-80 minutes. Cool.
    To make the trifle: Cube the pound cake and layer on the bottom of a bowl. Layer 3 cups of summertime fruit ? blueberries, raspberries, black raspberries and strawberries over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the whipped topping. Pour the mixture over the berries. Spread the remaining whipped topping over the custard mixture. Refrigerate before serving.
    Recipe provided by Ohio Poultry Association.


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