What ingredients do I need to make a peaches and cream trifle?

To make a peaches and cream trifle, you will need cake (angel food or pound cake works well), fresh peaches, berries (optional), cream cheese, heavy whipping cream, sugar, and vanilla extract. The cake is cut into cubes and layered with a whipped cream cheese mixture and fruit, creating a light and refreshing dessert.

Can I prepare peaches and cream trifle in advance?

Yes, peaches and cream trifle can be assembled up to a day ahead and refrigerated. Chilling for at least 4 hours or overnight allows the flavors to combine and the cake to absorb moisture, enhancing the overall taste. Keep it covered tightly to prevent it from drying out or absorbing fridge odors.

How long will peaches and cream trifle stay fresh in the fridge?

When stored in a covered container or bowl, peaches and cream trifle will stay fresh for about 1 to 2 days. Beyond that, the cake may become overly soggy, and the fruit could lose its texture. For best results, enjoy within this time frame.

Can I substitute the fresh peaches with canned or frozen peaches?

Yes, you can use canned or thawed frozen peaches if fresh are not available. Drain canned peaches well to avoid excess liquid making the trifle soggy. Frozen peaches should be fully thawed and patted dry before layering. Using fresh peaches is preferred for the best texture and flavor.

What is the easiest way to make the whipped cream cheese layer for the trifle?

To make the whipped cream cheese layer, beat softened cream cheese until smooth. Gradually add heavy whipping cream while continuing to beat until soft peaks form. Then mix in sugar and vanilla extract until combined. Chill the mixture before layering it in the trifle to help it set nicely.

Peaches And Cream Trifle Recipe For A Light, Refreshing Dessert

Name: Simple and Creamy Peach Trifle Recipe for a Refreshing Dessert
Prep time: PT-493943H37M42S
Cook time: 45 min
Total time: PT-493944H37M42S
Cuisine: American
Ingredients: 8 oz (227 g) unsalted butter, room temperature; 8 oz (227 g) cream cheese, room temperature; 1 3/4 cups (350 g) granulated sugar; 5 large eggs, room temperature; 1 tablespoon vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 5 large peaches (about 3 1/2 lbs or 1.6 kg), peeled and prepared; 1/4 cup (50 g) granulated sugar; 1 tablespoon lemon juice; 3 cups (720 ml) heavy cream; 1/2 cup (60 g) powdered sugar; 2 teaspoons vanilla extract; Optional: fresh berries, chopped toasted nuts for garnish

Ingredients

Scale

For the Pound Cake (if making from scratch):
8 oz (227 g) unsalted butter, room temperature
8 oz (227 g) cream cheese, room temperature
1 3/4 cups (350 g) granulated sugar
5 large eggs, room temperature
1 tablespoon vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

For the Trifle:
5 large peaches (about 3 1/2 lbs or 1.6 kg), peeled and prepared
1/4 cup (50 g) granulated sugar
1 tablespoon lemon juice
3 cups (720 ml) heavy cream
1/2 cup (60 g) powdered sugar
2 teaspoons vanilla extract
Optional: fresh berries, chopped toasted nuts for garnish

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Instructions

1. Preheat oven to 350°F (175°C) if baking pound cake. Prepare two 9×5-inch loaf pans with nonstick spray.
2. Beat butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, then vanilla. Fold in flour, baking powder, and salt.
3. Divide batter into loaf pans. Bake for about 45 minutes. Cool completely.
4. Peel peaches by scoring an X, boil for 1 minute, then plunge into ice water. Slice two peaches for decoration; chop rest into cubes. Toss cubes with sugar and lemon juice.
5. Whip heavy cream with powdered sugar and vanilla until firm peaks form. For a richer version, beat 8 oz cream cheese, add heavy cream and sugar, then vanilla.
6. Cut pound cake into cubes.
7. In a trifle bowl, layer whipped cream, pound cake, peach slices, and peach cubes with juice. Repeat layers, ending with whipped cream.
8. Garnish with peach slices, berries, and nuts. Refrigerate for several hours or overnight to meld flavors.

Last Step:

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Notes

🍰 Store-bought pound or angel food cake can make preparation quicker.
🍑 Prepare a few hours ahead for full flavor integration.
🍒 Use a clear dish to beautifully showcase the trifle’s layers.

Author: Brandi Oshea
Prep Time: 1 hour
Refrigeration: Several hours or overnight
Cook Time: 45 minutes
Category: Dessert
Method: Layering
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 521
Sugar: 33 g
Sodium: 257 mg
Fat: 34 g
Saturated Fat: 20 g
Carbohydrates: 49 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 158 mg