Kitchenware from Roan Iris
Photographer and home cook Samantha Lord serves up a summer red, white, and blueberry trifle layered with poundcake, homemade whipped cream cheese filling, and fresh berries. It’s the perfect dessert all summer long.
SERVES 10–12
Poundcake
1 cup unsalted butter, at room temperature
1⅔ cups sugar
5 eggs
2 cups cake flour
½ teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 325°F. Grease a 9- by 5-inch loaf pan halfway up the sides with butter, then lightly flour, tapping out any excess.
In a mixing bowl, cream the butter. Gradually add sugar and continue beating until light and fluffy, about 4 minutes total.
Add the eggs one at a time, making sure each is fully incorporated before adding the next.
Mix in the flour, salt, and vanilla until just combined. Be careful not to overmix. Pour batter into prepared loaf pan and smooth the top.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, then turn it out onto a wire rack to cool completely.
Trifle
¼ cup plus ⅓ cup sugar, divided
¼ cup fresh lemon juice
¼ cup water
1 loaf homemade or bakery-made poundcake, sliced into 1-inch slices
1 (8-ounce) bar cream cheese at room temperature
1 cup heavy cream
3 cups fresh sliced strawberries or raspberries
3 cups fresh blueberries
In a small saucepan over medium heat, combine ¼ cup sugar, lemon juice, and water. Bring to a boil, stirring until the sugar fully dissolves. Let the syrup cool then brush it over both sides of the cake slices, then cut each slice into 1-inch cubes.
Using an electric mixer, beat the cream cheese with the remaining ⅓ cup sugar on high until light and fluffy. Lower the speed to medium and slowly stream in the heavy cream. Continue beating until the mixture turns airy and soft, similar in texture to loose whipped cream.
To assemble the dessert, place half of the cake pieces in the bottom of a 2-quart serving dish or trifle bowl. Using half of the cream-cheese mixture, drop spoonfuls over the cake and spread it to the edges. Arrange half the strawberries and blueberries over the top. Repeat the layers with the remaining cake, cream mixture, and berries, mounding the fruit in the center for a nice finish.
Cover the dish and refrigerate for at least 1 hour, up to overnight, to let the flavors meld. Serve slightly chilled.