Peaches and Cream Trifle

Peaches and Cream Trifle by Wood and Spoon blog. This trifle features homemade pound cake, a cream cheese whipped cream, and fresh sugared summer peaches. Add a few berries or you other favorite summer fruit to make this a festive and colorful dessert to serve a crowd for warm weather gatherings. You can make this ahead or use store-bought pound cake! Find more about the recipe on

This peaches and cream trifle features homemade Southern pound cake, cinnamon sugared peaches, and a cream cheese whipped cream!


For the pound cake (you can substitute store-bought too!):

  • ½ cups unsalted butter, at room temperature
  • 11/2 cups sugar
  • 3 large eggs, at room temperature
  • 13/4 cups all-purpose flour
  • Pinch of salt
  • ½ cup whipping cream, at room temperature
  • 11/2 teaspoons vanilla extract

For the peaches:

  • 11/2 pounds peaches, pitted and sliced (peel if desired)
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt

For the brown sugar cream:

  • 2 cups heavy whipping cream
  • ¾ cup brown sugar
  • 8 ounces cream cheese, at room temperature

To assemble the trifle:

  • Blackberries, blueberries, or candied nuts, if desired


To prepare the pound cake:

  1. Preheat the oven to 325 degrees and lightly grease an 8” square or round cake pan. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter for 2 minutes until smooth. Add the sugar and cream on medium speed for 2 minutes. Add the eggs one at a time, mixing briefly after each addition. Scrape the sides of the bowl. Add half of the flour and a pinch of salt and stir on low to combine. Scrape the sides of the bowl, add half of the whipping cream and the vanilla, and stir barely to combine. Repeat this process to use up the remaining flour and cream. Stir only until almost incorporated and then scrape the sides of the bowl and fold the remaining ingredients in to incorporate. Spread the batter into the prepared pan and bake in the preheated oven about 40 minutes or until a toothpick inserted comes out barely clean. Be sure to not overbake. Allow to cool completely.

To prepare the peaches:

  1. Combine all of the ingredients in a large bowl. Stir and set aside while you prepare the cream.

For the brown sugar cream:

  1. In a large bowl or the bowl of a stand mixer, whip the cream on medium speed until it thickens to stiff peaks. Move the whipped cream to another bowl and then put the softened cream cheese and brown sugar into the stand mixer bowl. Beat on medium speed, scraping the sides of the bowl as needed for 1-2 minutes or until the sugar is incorporated and smooth. Fold the whipped cream into the cream cheese until smooth and then begin to assemble your trifle.

To assemble the trifle:

  1. Cut the pound cake into small cubes. Begin alternating layers of pound cake, fresh fruit, and cream. Be sure to arrange the components evenly so that each bite has a good sampling of the different flavors and textures. If you prefer a more moist (less cake) trifle, add fewer cubes of pound cake and save those for snacking on. Scatter in berries or candied walnuts or pecans if desired. Cover the trifle and keep refrigerated prior to serving. Trifle is best consumed with 1-2 days.