Red, White, and Blue Trifle

1 pound cake, store bought or made from scratch
1 batch lemon curd, or 1 jar store bought (10-12 oz)
1 Cup heavy whipping cream
1 tsp powdered/confectioners’ sugar
1 tsp Vanilla Paste
1/4 Cup Grand Marnier OR
1/4 Cup simple syrup (as explained here) mixed with 2 tsp Orange Extract
1 Pint strawberries, hulled and cut in halves
1 Pint blueberries
1 Pint raspberries


Combine heavy cream, powdered sugar, and vanilla paste in a chilled bowl. Using a hand or standing mixer, beat cream on highest speed until stiff peaks form. Cover mixing bowl and refrigerate until ready to use.

Slice pound cake into 1/2-inch slices.

Toss berries together in a bowl to distribute evenly.

Pour lemon curd into a good-sized bowl. Fold the chilled whipped cream into the bowl of lemon curd.

In a trifle bowl or other high-sided clear glass bowl, arrange a layer of pound cake at bottom of bowl. Brush cake layer with Grand Marnier or with the homemade orange syrup. Gently spoon a layer of the lemon curd/whipped cream mixture on top of the cake layer, and then top the whipped cream with a colorful layer of mixed berries.

Repeat layers, until ingredients are used up, working toward ending the trifle with a top layer of fresh berries.

Cover top of trifle bowl with cling wrap, and refrigerate until ready to serve.