Lemon Pound Cake Berry Trifle

Prep/Cook Time
  • 15 minutes prep
  • 0 minutes cook
Servings 8 people
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  • 1 (16 ounces) package Sara Lee® Lemon Pound Cake frozen
  • 3 cups strawberries sliced
  • 3 cups blueberries
  • 1 (12 ounces) container frozen whipped topping thawed
  1. Slice pound cake horizontally into 3 layers. Using a cookie cutter of a preferred shape, cut pound cake into shapes. Cut remaining pound cake into 1-inch pieces or into smaller shapes.
  2. Place half of the cut-up pound cake pieces on the bottom of a trifle or serving bowl. Place cut-out shapes on side of bowl.
  3. Top with half of the fruit and whipped topping; repeat layers. Garnish with small shapes, if desired. Serve immediately or store in refrigerator until ready to serve.

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