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David Venable
Prep Time: 20 minutes
Serves: 12–14 people
In the bowl of a mixer fitted with the whisk attachment, combine the heavy cream, sugar and vanilla, and mix on medium speed until soft peaks form.
Place your fresh whipped cream in the refrigerator while you prepare the rest of your trifle.
Place 2/3 of the sliced strawberries and lemon juice in a sauce pan over medium heat until the mixture is boiling. Allow it to boil for 5–10 more minutes. Remove from the heat and cool completely.
Place half of the cut pound cake cubes into the bottom of a large trifle dish (approximately 5-1/2" deep and 9" wide).
Then place the cooled, softened strawberry mixture on top of the pound cake. Next place all of the blueberries, followed by half of your chilled whipped cream on top. Then place the other half of your cut pound cake, followed by the remaining whipped cream.
To decorate the top of your trifle, starting with the outer part of the dish, fan the remaining fresh-sliced strawberries, point side facing out, and keep circling around until you reach the center. It will look like a flower.
Grab some friends or family members and dig in!
Feel free to add or substitute raspberries and blackberries as other red and blue fruit alternatives.
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