peach trifle

This Peach Trifle Goes Beyond the Classic Cobbler

Tami Steggell shares the recipe for peach trifle.

Find more recipes from Tami on Instagram, @bitemeindustries.

Peach Trifle


The Pound Cake

You can make a fresh homemade pound cake, or

  • 1 14-oz. store-bought pound cake, cut into 1-in. pieces (approx. 6 cups)

The Peaches

  • 8 fresh peaches, washed, sliced with skin on
  • ¼ c packed dark brown sugar
  • ¼ c granulated sugar
  • 2 tbs fresh lemon juice of one whole lemon
  • ½ teaspoon ground cinnamon

The Whipped Cream

  • 3 c heavy whipping cream (720ml)
  • 2/3 c confectioners’ powdered sugar (85g)
  • 1 tbs pure vanilla extract (13ml)


Macerate means to draw out juice of, in this case the juice of the peaches using sugar and lemon through a resting period.

  1. Whisk together dark brown and granulated sugars with the cinnamon in a small bowl.
  2. In a large bowl, gently stir peach slices in lemon juice, then add in the cinnamon sugars and gently toss again. Set aside for 20 minutes to allow peaches to release liquid.
  3. Beat whipping cream, powdered sugar, and vanilla with a stand or an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
  4. Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with 2 cups peach mixture and juices, then 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.
  5. Refrigerate until chilled, about 4 hours. Before Serving, garnish with more sliced fresh peaches, or reserved macerated peaches. Enjoy!

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