Berries and Cream Sara Lee Cake
This easy classic trifle has layers of ready Sara Lee pound cake, fresh berries, and layers of cream. So easy to make and absolutely delicious!
Servings 6 people
Calories 347kcal
Ingredients
- 2 containers thick cream or table cream 8 oz or 250 g each
- 1 sachet dream whip powder 1.3 oz or 28 g
- 1 sachet creme caramel, powder only (not syrup) 2 oz or 50 g
- 1/2 cup heavy whipping cream 120 ml
- 3 tablespoon milk
- 7 oz sweetened condensed milk 200 g, 1/2 large can
For assembling:
- 1 pack strawberries, halved 227 g, 8 oz
- 1 pack raspberries 6 oz, 170 g
- 1 pack blueberries 6 oz, 170 g
- 1 pack blackberries 6 oz, 170 g
- 1 Sara Lee vanilla pound cake, thawed 10.75 oz (300 g)
For garnish:
- whole strawberries
- mint leaves optional
Instructions
- In an electric mixer, add the thick cream, dream whip, creme caramel, heavy cream, milk, and condensed milk. Beat until thick and fluffy, with soft peaks, about 3 minutes or so.
- Gently rinse the berries and pat dry, and cut the pound cake into large cubes.
- Cut the pound cake into cubes, and layer a trifle dish like so: 1 layer of pound cake cubes, half the cream, 1/2 the cream, and half the berries (a mix of all the berries). Repeat with the second half of pound cake cubes, the second half of the cream and top with the remaining berries. Add whole strawberries and mint leaves to garnish, optional.
- Let the trifle set for a few hours or overnight before enjoying!
Notes
You can use any preferred pound cake, or a homemade version if you like in the trifle.
Also, feel free to substitute your favorite fruits or berries.
Check post for more substitution tips!
I prefer this most once its been refrigerated overnight!
Nutrition
Calories: 347kcal