Peaches and Cream Trifle is an easy summertime dessert that’s bursting with flavor! You’ll love this combination of pound cake, fresh peaches, and whipped cream. It’s the best way to enjoy the taste of summer peaches.
🍑 The Best Summer Trifle
When peach season hits, this is the dessert I make on repeat. It’s everything you want in a summer dessert: no fussy techniques, no heavy ingredients, just fresh juicy peaches, billowy homemade whipped cream, and tender cubes of pound cake layered into something that looks absolutely stunning with almost no effort.
This trifle is endlessly flexible. Use homemade pound cake if you have time (the cream cheese pound cake in the recipe card is exceptional), or grab two store-bought loaves for 10-minute assembly. Either way, the result is a showstopper dessert that feeds a crowd and disappears fast.
More Easy Trifles
There’s nothing more delicious or refreshing than trifle after a summer barbecue or patio party. Best of all, trifle recipes are easy to customize with fresh berries and stone fruit, or creamy layers like jam, lemon curd, and pudding.
Try my Lemon Blackberry Trifle, Raspberry Lemon Meringue Trifle, and Last-Minute Berry Trifle!
Table of Contents
🧾What You’ll Need
Ingredients
You’ll need some simple ingredients and tools to get started on your trifle. Check out these tips to help you gather your supplies. Full ingredient amounts can be found in the recipe card. (Links are affiliate links and I earn a small commission from qualifying purchases.)
For the Pound Cake
- Unsalted butter: Make sure it’s fully softened for the best texture.
- Cream cheese: This is the secret to an incredibly moist, dense pound cake with a subtle tang.
- Granulated sugar
- Large eggs: Room temperature eggs work best. Add them one at a time for even incorporation.
- Vanilla extract: Use pure vanilla for the best flavor.
- All-purpose flour: Spoon and level when measuring, or use a kitchen scale.
- Baking powder
- Salt
For the Trifle
- Fresh peaches: You’ll need about 5 large peaches (roughly 3.5 lbs). The recipe uses a quick blanching method to peel them easily — no fuss, no mess.
- Granulated sugar: Tossed with the peaches to draw out their juice and create a light syrup that soaks into the cake.
- Lemon juice: Just a splash to brighten the peaches and keep them from browning.
- Heavy whipping cream: Use cold heavy cream for the best results. Chill your bowl too if your kitchen runs warm.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
Equipment
- Trifle bowl: A trifle bowl with straight sides lets you show off those gorgeous layers. This recipe was developed in a 3-quart bowl that’s about 8 inches tall and 8 inches wide.
- Loaf pans: You’ll need two 9×5 inch loaf pans for the homemade pound cake. If using store-bought, you can skip these entirely.
- Mixer: A stand mixer makes whipping the cream and beating the pound cake batter easy work. A hand mixer works too.
🧡 More Peach Desserts
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Peaches and Cream Trifle
Ingredients
For the Pound Cake*:
- 8 oz unsalted butter, (1 cup), at room temperature
- 8 oz cream cheese, (1 cup), at room temperature
- 12.25 oz granulated sugar, (1 ¾ cups)
- 5 large eggs, at room temperature
- 1 tbsp vanilla extract
- 9.56 oz all-purpose flour, (2 ¼ cups)
- 1 ½ tsp baking powder
- 1/2 tsp salt
For the Trifle:
- 5 large peaches, (about 3 ½ lbs)
- 1.75 oz granulated sugar, (¼ cup)
- 1 TBSP lemon juice
- 24 fl oz heavy cream, (3 cups)
- 2 oz powdered sugar, (½ cup)
- 2 tsp vanilla extract
Instructions
Make Pound Cake:
- Prepare to bake: Preheat the oven to 350℉. Spray two 9×5-inch loaf pans with nonstick cooking spray.
- Make creamed mixture: In the bowl of a large stand mixer combine the softened butter, cream cheese, and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
- Bake and cool: Divide the batter between the prepared pans and smooth it into an even layer. Bake the loaves for about 45 minutes, until golden and a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the pound cakes cool completely to room temperature before assembling the trifle.
Prepare Trifle Fillings:
- Cube pound cake: When you’re ready to assemble the trifle, remove the pound cakes from their pans. Cut the cakes into slices about 3/4-inch thick, then cut the slices into cubes. Set the cubes aside for a moment.
- Blanch peaches: Bring a pot of water to a boil. Slice a shallow “X” in the bottom of the peaches with a paring knife, just cutting through the skin. Place the peaches in the boiling water for 1 minute, then drain and plunge them into a bowl of ice water.
- Remove skins: Once they are cool enough to touch, peel the skins off—the skins should slide right off thanks to the quick boiling.
- Prepare peach slices: Cut all 5 peaches in half and remove the pits. Cut 2 peaches into thin slices, about ¼-inch thick.
- Prepare peach cubes: Chop 3 remaining peaches into rough cubes, and combine with the granulated sugar and lemon juice in a bowl. Stir roughly so the peaches start to release their juice—this is what we want!
- Make whipped cream: Combine the cream, powdered sugar, and vanilla in a mixing bowl and beat with a whisk attachment until firm peaks form.
Assemble Trifle:
- Start first set of layers: Spread a thin layer of whipped cream on the bottom of the trifle bowl. Arrange a layer of pound cake cubes in a single layer on the whipped cream, then top with a generous layer of whipped cream.
- Finish first set of layers: Press peach slices around the sides of the bowl in a decorative arrangement, then put a heaping spoonful of the peach cubes and their juice on top of the whipped cream.
- Continue layering and finsh with whipped cream: Repeat the pattern with more cake cubes, whipped cream, and another layer of peaches. If you have more pound cake cubes, repeat with a third layer of pound cake, and then cover everything with the rest of the whipped cream. Add a few peach slices and sprigs of fresh mint on top.
- Chill and serve: Refrigerate the trifle for at least a few hours (even overnight is okay) before serving, to allow the cake time to soak up the liquid and get softer. Scoop servings into bowls and enjoy!
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
📸Photo Tutorial: How to Make Peaches and Cream Trifle
Assembling a trifle is really quite simple! Here’s a quick overview of what you’ll need to do. Full instructions are included in the recipe card above.
- Cube pound cake: Once your pound cake has completely cooled, cut it into 3/4″ slices and then cube each slice into bite-sized pieces. Set aside.
- Remove peach skins and pits: Blanching peaches is the easiest way to remove their skins. Refer to the recipe card for detailed blanching instructions. Once the peach skins have been removed, cut each peach in half and remove the pit.
- Slice 2 peaches: Cut 2 of the peaches into thin slices about 1/4″ thick. Set aside.
- Cube 3 peaches: Chop the remaining 3 peaches into bite-sized cubes. Then stir them in a bowl with sugar and lemon juice to help release their juices. Set aside.
- Make whipped cream: Whip the cream, powdered sugar, and vanilla in a mixing bowl until firm peaks form.
- Start layering: Place a thin layer of whipped cream in the bottom of a trifle bowl. Top with a layer of cake cubes and cover with a thick layer of whipped cream.
- Add peaches: Use sliced peaches to make a pretty visible layer around the outside of the trifle bowl. Fill in the center with juicy peach cubes.
- Repeat: Follow the pattern and add another layer of cake cubes, whipped cream, and peaches.
- Finish: Cover the entire trifle with the remaining whipped cream, a few peach slices, and a sprig of fresh mint, if desired.
💡Tips and FAQs for Success
- Use ripe peaches. This is the most important tip. Ripe, in-season peaches make all the difference. If your peaches aren’t quite there, let them sit at room temperature for a day or two until fragrant and slightly soft.
- Don’t skip the maceration step. Tossing the peaches with sugar and lemon juice draws out their juices and creates a light, flavorful syrup that soaks into the cake layers. It’s where a lot of the magic happens.
- Chill your bowl before whipping cream. A cold bowl and cold cream whip up faster and hold their shape better.
- Make it your own. This trifle is wonderfully flexible. Add fresh berries, swap in another stone fruit, or layer in a little jam or lemon curd.
- No trifle bowl? No problem. This works beautifully in individual glasses, mason jars, or any large deep serving bowl.
This recipe is designed for fresh peaches. Canned or frozen peaches will compromise the texture and flavor of the finished trifle.
Yes! That’s a great shortcut if you are short on time. The recipe calls for 2 pound cakes. As store-bought cakes are somewhat smaller than homemade, you may need to purchase 3 to have enough cake cubes for a large trifle.
I highly recommend using real whipped cream. It really takes this trifle to the next level. However, this is a judgment-free zone! If you’d prefer to use Cool Whip, you can.
This trifle is actually better when made a few hours ahead — the cake has time to soak up the peach juices and whipped cream, making every bite more flavorful and moist.
Make ahead: Assemble up to 24 hours in advance and refrigerate, covered, until serving.
Refrigerate: Leftovers will keep for up to 3 days, though the texture of the cake and fruit will continue to soften over time. It’s best to enjoy leftovers as soon as possible.
Freeze: Not recommended — the whipped cream and fresh peaches don’t hold up well to freezing.
Browse More:
I’m not ready for summer to end either, it has gone way too fast! But this trifle looks like the perfect way to end the season!
Thanks Miranda! It’s so crazy that it’ll be fall before we know it. :/
Peaches & Cream is my favorite summer combination and the trifle looks so fluffy and delicious. Will try soon.
Awesome! I would love to hear what you think if you give it a try, Molly!
This sounds so cool! Light and just perfect and easy to put together.. Beautiful!
Thanks! I’m all about easy desserts right now. It’s too hot to do anything else!
What a gorgeous trifle! Now I know what to make with all the peaches I have at home 🙂
Thanks Igor! Your peaches are probably DYING to be put into a trifle! 🙂
This is an absolutely glorious summer trifle! I love peaches and this is right up my alley.
Thanks Kate! I’m a little peach-obsessed lately, too!
I love summer peaches and just can’t get enough. I think this makes the perfect dessert to feed a crowd or even to just enjoy with the family. So easy to make and I am loving this kind of light dessert.
Yes yes yes! I love how simple it is and how you can make a TON at once to feed a big group!!
I love trifles. You can mix and match so many flavours…plus it’s a great way to use up leftovers!
We are just heading out of a very wet winter so I’m hanging out for September and Spring!!
Totally. It’s like a magic recipe that cleans out your fridge, works with whatever you have on hand, and somehow still tastes amazing! 🙂 Fingers crossed you guys have a lovely spring heading your way!
Trifles are great because they are so easy, but they are always so impressive looking. Always delicious, too! Love that you’re keeping summer alive with this one! 🙂
TOTALLY. Three cheers for trifles!
This looks freaking amazing! I can’t even comprehend how I’ve never even made one before, considering how simple it is. (and yes, I am reasonably embarrassed by that fact and so realize how un-American that is!) So I think tomorrow I will need to change all of that first thing!
Whut?! Amanda, girl, run to the kitchen! I know you’ll put an amazing spin on it, can’t wait to see what you come up with!