Devonshire Cream Trifle + Easter Recipe Ideas

Devonshire Cream Trifle- delicious layers of fruit, pound cake and thick cream with a hint of amaretto. Yum!

Devonshire Cream Trifle

Are you looking for a yummy dessert for your family’s Easter gathering? Look no further! Devonshire Cream Trifle is easy to make, serves 12 and never fails to impress! We hosted an early Easter gathering, which was the perfect excuse to break out this family favorite recipe. This dessert uses layers of purchased pound cake, macerated fruit (fruit tossed with sugar) and a concoction made from whip cream, sour cream, sugar, vanilla and a touch unflavored gelatin. There’s a little bit of chill time for setting up the the Devonshire cream, but it’s quite easy to make.

As you layer the cake and fruit in the serving bowl, you sprinkle it with amaretto (or orange juice) before adding the cream layer. I topped the dessert with mounds of Reddi-wip and raspberries for a final flourish. Beware however, of rouge grandsons that might snatch the can and start doing “Reddi-wip shots” (that would be Alex, the sweet-toothed rascal!)

Spring Menu

Devonshire Cream Trifle was the finale for a Spring inspired menu which featured Shrimp with Spicy Gazpacho Butter Sauce and Roasted Veggies. I do enjoy a nice Easter ham, but celebrating Easter a week early felt like the perfect excuse to branch out. In my book, pan-grilled shrimp bathed in a sea of pink-tinged Spicy Gazpacho Butter Sauce just screams Spring. Enjoy these other Spring/Easter menu ideas for your gathering as well as the Devonshire Cream Trifle recipe below. Happy Easter!E

Easter Recipe Ideas

Brunch 

First Course

Leftover Ham

Devonshire Cream Trifle

Devonshire Cream Trifle is a delicious dessert with layers of fruit, thick cream and pound cake drizzled with amaretto and topped with whipped cream and raspberries. Yum!

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Course: Dessert

Keyword: fruit, kiwi, peaches, pound cake, raspberries, Strawberries, summer dessert, whipped cream

Prep Time: 35 minutes minutes

Cool & Chill Time: 3 hours hours

Servings: 12

Author: Adapted from Better Homes & Gardens

Ingredients

• 1 teaspoon unflavored gelatin
• 1 cup whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla
• 8 ounces sour cream
• 4 cups assorted fresh fruit such as raspberries sliced strawberries, chopped peeled nectarines or peaches,* and cut-up peeled kiwifruit
• 2 tablespoons sugar
• 10 3/4 ounces frozen loaf pound cake thawed
• 1/4 cup amaretto or orange liqueur, or orange juice
• Grated chocolate optional

Instructions

• For Devonshire cream, in a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat until gelatin dissolves; cool.
• In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar, and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl). Do not overbeat.
• Combine cooled gelatin mixture and sour cream; mix well. Fold sour cream mixture into whipped cream. Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
• Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
• Cut the pound cake into 2×1/2-inch strips. In a 2-1/2- or 3-quart clear glass serving bowl or a souffle dish, arrange half of the cake strips on the bottom. Arrange half of the fruit atop the cake strips. Sprinkle with 2 tablespoons of the amaretto (or orange juice juice.) Spoon half of the Devonshire cream on top. Repeat layers, piping or spooning remaining Devonshire cream on top. Cover and chill for 2 to 24 hours.
• If desired, top with Reddi-wip, fresh raspberries and sprinkle with chocolate. Makes 12 servings.
• * Note – If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent them from discoloring.