Peaches & Cream Trifle
This Peaches & Cream Trifle is the kind of dessert that feels right at home at family dinners, summer gatherings, or any time you want something cool, creamy, and a little nostalgic. Sweet peaches, soft cake, and billowy cream come together in beautiful layers that are as lovely to serve as they are to eat.
Equipment
- 1 Trifle dish or large glass bowl
- 1 Mixing Bowls
- 1 Electric Mixer
Ingredients
Peaches
- 4 cups fresh ripe peaches sliced into bite-size pieces
- 4 cups canned peaches in juice or light syrup drained and sliced (optional substitute)
Cream Layer
- 8 oz cream cheese softened
- 1 cup heavy cream
- 1 cup powdered sugar or to taste
- 1 tsp alcohol-free vanilla
Cake Layer
- 1 lb pound cake, sponge cake, or angel food cake cut into cubes
- 0.25 cup grape juice or peach juice optional, for moistening cake
Garnish
- Mint leaves or extra peach slices for garnish
Instructions
- Slice the peaches into bite-size pieces. If they are very juicy, let them sit for a few minutes so some of the juices collect at the bottom.
- Beat the cream cheese until smooth, then add powdered sugar and alcohol-free vanilla. In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture until light and fluffy.
- Slice the cake into cubes. If you like, brush or lightly spoon on a little grape juice or peach juice for extra moisture and sweetness.
- In a trifle dish or large glass bowl, add a layer of cake, then spoon on some peaches, followed by a layer of cream. Repeat the layers until you reach the top, finishing with cream and a few peach slices.
- Cover the trifle and refrigerate for at least 2 hours before serving.
Notes
Store leftovers covered in the refrigerator for up to 2 days. Best served cold. If making ahead, assemble the same day for the freshest texture.