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. To save time, you can make this trifle with store-bought pound cakes. You will need 2 large pound cakes—if you are using the frozen variety, you might need 3 since they tend to be shorter than homemade cakes. This trifle was made in a 3 quart trifle bowl that was about 8” tall and 8” wide. It can be made as individual trifles, or in another sized bowl—just be aware you will have to adjust the layers and quantities accordingly. It easily serves 12-16 people.
Preheat the oven to 350 degrees Fahrenheit. Spray two 9x5-inch loaf pans with nonstick cooking spray.
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 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.
In a small bowl, whisk together the flour, baking powder, and salt. 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.
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.
To Make the Trifle:
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.
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.
Once they are cool enough to touch, peel the skins off—the skins should slide right off thanks to the quick boiling. Cut the peaches in half and remove the pits. For two peaches, cut them into thin slices about ¼-inch thick. Chop the remaining 3 peaches in rough cubes, and combine the peach cubes 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!
Combine the cream, powdered sugar, and vanilla in a mixing bowl and beat with a whisk attachment until firm peaks form.
To assemble the trifle, 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. 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. 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.
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!