Southern Peaches & Cream Trifle
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!
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Servings: 8 mini trifles
Calories: 403kcal
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
Calories: 403kcal | Carbohydrates: 43g | Protein: 4g | Fat: 25g | Sodium: 343mg | Sugar: 30g