Ingredients:

  • 1.5 lb all-butter pound cake, cut into 1-inch cubes
  • 0.25 cup simple syrup
  • 4 cups fresh strawberries, hulled and sliced
  • 3 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 cups cold heavy whipping cream
  • 8 oz mascarpone cheese, softened slightly
  • 0.75 cup powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 1 tsp lemon zest

Instructions:

  1. In two separate bowls, toss the sliced strawberries and blueberries with 1 tablespoon of sugar and 0.5 tablespoon of lemon juice each. Let macerate for 15 minutes to release natural juices.
  2. In a chilled large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form.
  3. In a separate bowl, whisk the softened mascarpone and lemon zest until smooth. Gently fold the whipped cream into the mascarpone in three additions to maintain a light, airy texture.
  4. Place one-third of the pound cake cubes at the bottom of a 3-quart glass trifle dish. Lightly drizzle with simple syrup if desired.
  5. Layer half of the strawberries over the cake, pressing fruit against the glass. Spread one-third of the mascarpone cream over the fruit.
  6. Repeat the layering process with another third of the cake, all the blueberries, and another third of the cream.
  7. Finish with the remaining cake cubes and the final portion of cream. Garnish with the remaining strawberries and blueberries in a decorative pattern.
  8. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the cake to absorb the berry juices.