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, toasted pound cake and fluffy whipped vanilla cream, this simple peach dessert celebrates the best of summer with your southern favorites!
Why We Love This Fresh 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.
- Fresh peaches macerated (or softened) in brown sugar and cinnamon give the whole dessert a homey peach cobbler feel without any baking!
- The whipped vanilla pudding mixture 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 large, footed trifle bowl to for an eye-catching centerpiece that feeds a crowd!
⭐️⭐️⭐️⭐️⭐️I had the privilege/pleasure of sampling this Trifle first hand from the chef herself! … it’s SO good you will want to savor the flavors!
-Cindy
Table of Contents
- Why We Love This Fresh Peach Trifle Recipe
- What Is a Trifle?
- What To Know Before Getting Started
- How To Make Easy Peaches & Cream Trifles
- Can You Assemble This Peaches & Cream Trifle The Day Before?
- How Long Will This Dessert Last in The Fridge?
- Why Serve Individual or Mini Desserts?
- More Layered Dessert Recipes You’ll Love
- More Peach Recipes To Make Now
What Is a Trifle?
Trifles are easy-to-make layered desserts consisting of 3 basic layers:
- cubed cake, ladyfingers or crumbled cookies
- a fruit layer (fresh, jelly/jam or gelatin)
- whipped cream or custard
Those layers are traditionally repeated 2-3 times and served in a glass dish to show them off.
Most of the trifles we are familiar with here in the American South have cooked fruit fillings or a macerated fruit and syrup as the seasonal fruit layer.
These Southern Peaches and Cream Mini Trifles are made up of these 3 layers, repeated twice:
- toasted pound cake
- brown sugar peaches
- whipped vanilla cream
What To Know Before Getting Started
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.
Easy Ingredients List
- 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
Substitutions/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 or almonds adds touch of crunch!
How To Make Easy Peaches & Cream Trifles
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 glasses. Spoon brown sugar peaches and syrup over the top the cake. Top with a generous dollop of whipped vanilla pudding mixture.
- 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.
Can You Assemble This Peaches & Cream Trifle The Day Before?
All trifles taste 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!
How Long Will This Dessert Last in The Fridge?
Whether made in a trifle dish or in small dessert jars or cups, if covered, this Peaches & Cream Trifle will last up to 3 days in the refrigerator.
Why Serve Individual or Mini Desserts?
Individual-sized or mini desserts are always fun to serve and eat! I’ve never served individual desserts when they weren’t met with surprise and delight. 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 when smaller personal portions are served.
More Layered Dessert Recipes You’ll Love
Southern Peaches & Cream Trifle
Ingredients
- 4-5 medium fresh peaches, thinly sliced but not peeled (unless desired)
- ½ cup packed brown sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pound cake, sliced into 1 inch slices
- 4 pats butter, or as needed
- 2 cups heavy whipping cream
- 3 ounce instant vanilla pudding
- fresh mint to garnish
Instructions
- In a medium bowl, toss sliced peaches with brown sugar, lemon juice, vanilla extract and ground cinnamon. Cover and let sit in the fridge for 30 minutes to overnight.
- In a hot skillet on the stove top 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.
- Using a hand mixer or an electric mixer, whip the heavy 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
- 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. Repeat again 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.
Notes
- Frozen peaches can be used for this recipe, but canned peaches cannot.
- Instead of a homemade pound cake, use a store bought one to save time.
- You can also use Angel Food cake, yellow cake, even banana bread!
- Make your trifle a day ahead so the flavors have time to soak together.
- If covered in the refrigerator, this dessert can last up to 3 days.
- Instead of mint, garnish with a sprig of fresh basil or an edible flower.
- Make the most of fresh summer fruit by adding in sliced strawberries, fresh blueberries or blackberries.
Nutrition
I had the privilege/pleasure of sampling this Trifle first hand from the chef herself! You won’t want to swallow too quickly- it’s SO good you will want to savor the flavors!
Hi, Cindy! You made my day! I am so happy you loved these! XOXO