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An easy Peaches and Cream Trifle is just what your cookouts, summer parties, showers and family gatherings have been asking for! Layers of fresh, ripe peaches, buttery pound cake and fluffy whipped vanilla cream, this simple peach dessert celebrates the best of summer with your southern favorites!

Macerated fresh peaches layered with pound cake whipped cream and pudding.

What Is a Trifle?

A trifle, as we know it, is an easy-to-make layered dessert, usually consisting of crumbled cake or cookies, fruit and whipped cream or custard, layered in that order and served in a glass dish to really show off it’s striking layers. Most of the trifles we are familiar with at potlucks and church dinners here in the American south, have a cooked fruit filling or macerated fruit and syrup for the fruit layer.

Originally, however, trifles were an English dessert whose fruit layer might consist of fresh fruit or a fruit flavored gelatin (or “jelly“) with suspended fruit, a cake layer of ladyfingers, custard and whipped cream.

Why You’ll Love This Peach Trifle Recipe

This Peaches and Cream Trifle makes the most of peach season with southern classics like homemade pound cake.
The pound cake is browned, or toasted, in a skillet or on a griddle to create an amazing caramelized flavor.
Summer peaches macerated (or softened) in brown sugar and cinnamon give the whole dessert a homey peach cobbler feel.
The whipped vanilla pudding combines whipping cream and instant pudding to create an easy rich custardy layer.
Serve this recipe in individual jars or dessert glasses for a personalized touch or in a trifle bowl to feed a crowd.

2 individual peaches and cream trifles made with fresh peaches, vanilla pudding and grilled pound cake.

Why Serve Individual or Mini Desserts?

Individual-sized or mini desserts are always fun to serve and eat! They add an intentional touch to any party or gathering, making your guests feel special and extra welcomed. And you’ll find that guests are always more open to eating dessert with a smaller personal portions.

Lastly, I have never served individual desserts when they weren’t met with surprise and delight. The always make for a striking presentation. And who doesn’t like to receive something just for them!

Ingredients

These easy peach trifles are made with fresh peaches, pound cake, brown sugar, cinnamon, heavy whipping cream, instant vanilla pudding and a few pats of butter.

I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!

Look for specifics at the end of the post in the recipe card.

4-5 fresh peaches
pound cake (store bought or make your own)
heavy whipping cream
instant vanilla pudding mix
lemon juice
brown sugar
ground cinnamon
vanilla extract
butter
fresh mint to garnish

RECIPE VARIATIONS

Instead of pound cake, you can use Angel Food cake, yellow cake, even banana bread!
Make the most of fresh summer fruit by adding sliced strawberries, fresh blueberries or blackberries.
Instead of mint, garnish with a sprig of fresh basil or an edible flower. A sprinkle of chopped pecans adds touch of crunch!

How To Make Easy Peaches & Cream Trifles

First, macerate sliced peaches in brown sugar and ground cinnamon. Then toast the pound cake in a hot skillet. Lastly, whip the cream and pudding together.

Prepare the Layers

Macerate the peaches. In a medium mixing bowl, toss sliced peaches with brown sugar, lemon juice, vanilla extract and ground cinnamon. Cover & let sit in the fridge for 30 minutes to overnight.
Toast the pound cake. In a hot skillet or on a hot griddle, use the pats of butter and brown the front and back sides of the pound cakes slices. Then cut up the toasted slices into 1 inch cubes.
Make the Whipped Vanilla Pudding. Using a hand mixer or an electric mixer, whisk the whipping cream on high until soft peaks begin to form. Gradually add in the vanilla instant pudding and whip until the pudding is completely dissolved.

Assemble

First layer. Add one layer of toasted pound cake cubes to the bottom of a small trifle bowl or to 6-8 jars or dessert glass. Spoon brown sugar peaches and syrup over the top the cake. Top with a generous dollop of whipped vanilla pudding.
Repeat layers. Gently press 2nd layer of pound cake cubes into last layer of pudding, then layer peaches, syrup and pudding again. Repeat once more if adding a 3rd layer. Finish with plenty of whipped pudding as a topping and garnish with extra peach slices and sprigs of mint, if desired.

Serve mini peaches and cream trifles at cookouts, family gatherings, showers and parties all summer long.

How Many Layers Does A Trifle Have?

A trifle’s layers can vary in number these days depending on how big the dish it’s served in. But “tri” means 3, so traditionally a trifle has 3 basic layers- cake, fruit (or jam), cream/custard. Then those layers repeat 2- 3 times.

This Southern Peaches and Cream Trifle is made up of these layers, repeated twice:

toasted pound cake
brown sugar peaches
whipped vanilla cream

Can You Assemble This Peaches & Cream Trifle The Day Before?

All trifles are better when made the day before. This gives the cake time to soak in all the flavors and goodness from the juicy peaches and other layers, making sure each bite is tender, moist and indulgent!

Homemade southern pound cake, fresh Georgia peaches, and a whipped vanilla layered in a dessert glass and pictured with a sunflower.

How Long Will This Dessert Last in The Fridge?

Whether made in a large trifle dish or in small dessert jars or cups, if covered, this Peaches & Cream Trifle will last up to 3 days in the refrigerator.

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If You Make This Recipe, I Can’t Wait To Hear About It!