Birthday Cake Club: Peaches 'n Cream Trifle

with fresh raspberries and tangy whipped cream.

Baker’s Notes:

Joyful and nostalgic; meant for sharing

Whip up something fresh or use cake scraps; extremely versatile

Hi Bakers!

Peaches and cream have never been more made for each other than in this stunning layered trifle. Here we have buttery cake cubes, velvety vanilla pastry, fresh peaches, tart raspberries, and a dollop of tangy whipped cream. Grab a few spoons and dig in to celebrate our July birthday babes!

My favorite times are when my most beloved friends and family are under one roof, at the same big table, sharing an amazing meal. It’s these occasions and accompanying feelings that I am constantly chasing after - typically big, bold desserts are my contribution. 

This trifle feels like that. Nostalgic, whimsical, and meant for sharing. It’s easy to put together but still makes a big statement. It’s simple and riff-able yet worthy of a special celebration.

What’s up with trifles? They were born in Medieval England, evolved through the Victorian Age, and are still celebrated in the modern culinary world. 

Early trifles were created as a way to use up leftover ingredients - the first iterations more custard-like than cake. Stale cakes were often soaked in booze and layered with a creamy aspect to extend their freshness. By the 1700’s, trifles looked more like the layered versions we know of today. 

As different spices and exotic fruits made their way into European kitchens, trifles became the tapestry in which chefs could showcase these different elements - paraded around at holidays and other feasts. 

Trifle means ‘of little value or importance.’ My personal interpretation of the name refers to the effortless preparation and use of excess ingredients. However modern trifles would disagree with their layers of jelly and Swiss rolls. Today, home bakers and pastry chefs alike continue to experiment with unconventional layers and flavor pairings to make show-stopping, centerpiece desserts.

How to Build a Trifle

The Dish:
A footed, glass trifle dish is classic, but don’t feel limited to just this. Most often you will want to choose a glass or clear dish to show off the layers. This could be a flower vase, ice bucket, or a glass mixing or serving bowl. You could also build the trifle in individual glass cups or wine glasses. 

The Cake: 
All trifles should start with cake. The type of cake is pretty versatile. I opted for a butter yet tight-crumbed pound cake but you could go the opposite direction with a fluffy Angel Food. Non-traditional ideas include hunks of brownie, sliced Swiss or jelly rolls, and ladyfingers à la tiramisu. 

The Custard: 
Trifles need a creamy element to meld with the cake. This is often pastry cream, tinned custard, or pudding. It could also be Chantilly cream, whipped ganache, or a combination of a couple. 

Jellies and Jam: 
For another layer of flavor, spoon on jam or other fruit preserves. You can also add a layer of Jell-O. It looks incredibly whimsical and adds that wiggly experience. 

Fruits and Accessories: 
Add texture and flair with candied citrus, crushed cookies, seasonal produce, and spiced nuts.