🍑 Peaches and Cream Summer Trifle

If summer had a dessert, this would be it. Light, creamy, fruity, and just sweet enough — my Peaches and Cream Summer Trifle is a go-to when you need something impressive and easy. No oven.

No stress. Just layers of fluffy whipped cream, juicy peaches, and soft cake all stacked up in a dish that makes you feel like you’re on a porch somewhere with a warm breeze and a cold drink.

I’ve made this for barbecues, potlucks, even lazy Sunday dinners. It always disappears.

🍑 What You’ll Need

• 1 store-bought pound cake (about 16 oz), cut into 1-inch cubes
• 4 ripe peaches, peeled and diced
• 1/4 cup sugar (for macerating peaches)
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup vanilla Greek yogurt
• Fresh mint (optional, for topping)

👩‍🍳 Why I Love This Recipe

This one brings back memories of sticky fingers and peach juice dripping down my arms during hot summers at my grandma’s. We’d eat outside, and she always made simple, layered desserts that didn’t need baking. This is my take on that — no fuss, just flavor.

• No cooking or baking
• Can be made ahead
• Looks stunning in a trifle dish or glass cups
• Light but satisfying
• Everyone asks for seconds

🍽 Servings + Time

Makes: 6-8 servings
Time: 20 minutes prep, no cook time

🧠 Why This Recipe Works (Quick Science)

• Macerating peaches with sugar draws out their juices, making them softer and sweeter.
• Whipped cream + yogurt combo makes it light but tangy, and it holds its shape longer than plain whipped cream.
• Sponge cake soaks up all that peach juice and cream, turning fluffy and rich without getting soggy.

🧰 Tools You’ll Need

• Large mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Trifle dish or clear glasses
• Paring knife
• Cutting board
• Measuring cups and spoons

✂️ Substitutions + Variations

• Use angel food cake or ladyfingers instead of pound cake
• Sub canned peaches (just drain well) if fresh aren’t in season
• Swap Greek yogurt for mascarpone or cream cheese for a richer version
• Add berries for a mixed fruit version
• Use almond extract instead of vanilla for a twist

⏳ Make-Ahead Tips

• Whip the cream and cut the fruit ahead (store separately).
• Assemble the trifle up to 4 hours in advance and chill.
• Add mint just before serving so it stays fresh.

📋 Instructions

1. Macerate the Peaches

Toss diced peaches with 1/4 cup sugar in a bowl. Let sit for 10–15 minutes until juicy.

2. Whip the Cream

In a large bowl, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract until soft peaks form.

3. Fold in Yogurt

Gently fold 1 cup vanilla Greek yogurt into the whipped cream using a rubber spatula.

4. Layer the Trifle

In a trifle dish or glass cups, layer:

• Pound cake cubes
• Juicy peaches (with some juice)
• Yogurt cream

Repeat layers until you reach the top. Finish with cream and a few peach cubes on top. Garnish with fresh mint if using.

5. Chill & Serve

Pop it in the fridge for at least 30 minutes to chill before serving.

🧊 Leftovers + Storage

• Store covered in the fridge for up to 2 days
• Trifle will get softer over time but still tastes great
• Don’t freeze — the texture won’t hold up

👌 Pro Tips

• Use ripe but firm peaches so they hold shape
• Don’t overmix the whipped cream — soft peaks are best
• Chill the bowl before whipping cream for faster results
• Layer the cream carefully for that perfect trifle look
• Use clear glasses for individual servings — super cute

🥗 What to Serve With

• Grilled chicken or steak
• Fresh garden salad
• Lemonade or iced tea
• Light summer pasta salad
• Cold rosé if you’re feeling fancy

🍽 Meal Plan Ideas

• Main: Grilled chicken thighs
• Side: Corn on the cob with butter and herbs
• Salad: Arugula with lemon vinaigrette
• Dessert: Peaches and Cream Trifle
• Drink: Sparkling water with lime

😬 Common Mistakes

• Using underripe or overripe peaches
• Overbeating the cream until it’s stiff or grainy
• Not letting the peaches sit long enough with sugar
• Assembling too far ahead (more than 6 hours) — layers can get mushy
• Forgetting to chill before serving

❓ FAQ

Can I use frozen peaches?
Yes, thaw and drain them well before using.

What if I don’t have a trifle dish?
Use any clear glass bowl or make mini versions in mason jars or wine glasses.

Is it very sweet?
Nope! The yogurt balances the sweetness. You can reduce sugar more if you like.

Can I make it dairy-free?
Yes — use coconut whipped cream and a dairy-free yogurt.

❤️ Wrap-Up

This Peaches and Cream Summer Trifle is one of those feel-good recipes that tastes like sunshine. It’s quick, fresh, and so pretty on the table. If you try it, leave a comment and tell me how it went! I’d love to hear if you made it just like this or put your own spin on it. 🍑💛