• Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • ½ tsp baking soda

  • ¾ tsp salt

  • 1 tsp ground mace or nutmeg

  • 1 tsp vanilla extract

  • 2 cups sour cream

  • 2 cups all‑purpose flour

• Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 Tbsp powdered sugar

  • ½ tsp vanilla extract

• Trifle Layers:

  • pound cake, cut into ~½″ pieces

  • 4 cups mixed fresh berries from the farmer’s market (strawberries, blueberries, raspberries)

Instructions

1. Make the pound cake

Cream the butter and sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and mace. Gradually add the dry mixture to the batter, alternating with the sour cream and beginning and ending with the dry ingredients. Stir in the vanilla and mix until the batter is smooth. Pour the batter into a greased 9×5-inch loaf pan. Bake in a preheated 325°F oven for approximately 1 hour and 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

2. Make the whipped cream

In a large bowl, whip heavy cream, sugar, and vanilla to stiff peaks (about 3 minutes).

3. Prep the cake and berries

Dice the pound cake into ½-inch cubes, then wash and dry the berries, slicing the strawberries for layering.

4. Assemble in individual glasses

Layer cake pieces, then berries, then a dollop of whipped cream and repeat layers until cups are filled.

5. Chill & serve

Chill for an hour or serve right away with fresh mint garnish. Best enjoyed same-day for freshest textures.