A patriotic dessert layered with fresh summer flavors, these trifles are sure to wow at any family picnic. Super simple and easily packed, these individual trifles will be a new Fourth of July favorite.
Make Sour Cream Pound Cake
Mix flour and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream. Blend in vanilla.
Pour into 10-inch tube pan or 12-cup fluted tube pan sprayed with cooking spray.
Bake 1 hour 45 min. or until a toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with a knife. Invert onto a wire rack. Cool completely.
Slice pound cake into 1 inch slices, and cut circles to fit jars.
Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.
Homemade whipped cream: Add heavy cream, sugar and vanilla to a bowl. Whip cream using a whisk or an electric mixer on medium speed. When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form.
Dean's Sour Cream Pound Cake
3 cups flour
1/4 teaspoon baking soda
1 cup butter, softened
2 1/2 cups sugar
1 cup Dean's DairyPure Sour Cream
2 teaspoons vanilla
2 teaspoons lemon zest
Homemade whipped cream:
1 cup Garelick DairyPure Heavy Cream
3 tablespoons sugar
1 teaspoon pure vanilla extract
1 pint blueberries
1 pint raspberries