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Fresh Berry Trifle
Prep Time:
30 minutes
Cook Time:
0 minutes
12 servings

1 (12 - 16 ounces) pound cake, ready to eat

2 pints fresh strawberries

2 pints fresh blackberries or blueberries

1/4 cup sugar

1 cup Texas on the Plate Port Wine Glaze

8 ounces H-E-B Cream Cheese, softened

1/2 cup Domino Granulated Sugar

2 cups H-E-B Heavy Whipping Cream, chilled

1 teaspoon Morton & Bassett Vanilla Extract


Wash and drain berries. Slice strawberries thinly and remove stems; to
ss berries with 1/4 cup sugar and set aside 15 minutes. Cut cake into
1/2-inch cubes and set aside.
For filling, measure 1 3/4 cup whipping cream into a medium-size mixin
g bowl; beat with an electric mixer on High until stiff. Beat remainin
g 1/4 cup whipping cream in a separate bowl with cream cheese, sugar,
and vanilla until smooth. Stir whipped cream into cream cheese mixture
gently and gradually until blended.
Arrange one half of cake cubes over bottom of a large clear bowl or di
sh. Pour juice from strawberries into a small bowl; stir in glaze. Dri
zzle 1/2 cup glaze mixture evenly over cake cubes. Layer one half of a
ll berries over cake. Spoon cream mixture over berries; spread to edge
s of dish.
Set aside about 1 cup of mixed berries to decorate top of dessert. Rep
eat step 3 to layer remaining ingredients. Top with reserved berries a
nd refrigerate until chilled thoroughly. Spoon trifle into dessert bow
ls and serve. Alternative Trifle Filling: Whisk 2 cups cold milk wit
h 1 large (5.1 ounces) box vanilla instant pudding; gently stir in one
8-ounce carton of frozen whipped topping. (These alternative directio
ns replace step 2 and filling ingredients listed in the recipe, if des

Nutritional Information

No Nutritional Information Available