Peach Iced Tea Pound Cake Trifles

Peach Iced Tea Pound Cake Trifles are layered summer desserts made with buttery pound cake, peach iced tea syrup, juicy peaches, and fluffy whipped cream. Chilled before serving, they deliver refreshing peach flavor and a light, spoonable texture perfect for gatherings.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 7

Total Time: 1 27

Servings: servings

Calories: 420kcal

Author: Lora

Cost: 3

Equipment

small saucepan
mixing bowls
electric mixer
knife and cutting board
trifle glasses or jars

Ingredients

1 loaf pound cake (about 12 ounces), cubed
4 medium fresh peaches, diced
1 cup peach iced tea
1/4 cup granulated sugar
1 tbsp lemon juice
1 1/2 cups heavy whipping cream, cold
4 oz mascarpone or softened cream cheese
1/3 cup powdered sugar
1 tsp vanilla extract
1 pinch salt
1 handful fresh mint for garnish (optional)

Instructions

Combine peach iced tea, 2 tablespoons sugar, and a pinch of salt in a small saucepan. Simmer for 5 to 7 minutes until slightly concentrated. Stir in a little lemon juice and let cool.
Toss diced peaches with the remaining sugar and lemon juice. Let stand for 10 to 15 minutes to release juices.
Beat mascarpone or cream cheese with powdered sugar and vanilla until smooth.
Add cold heavy cream and whip until soft peaks form.
Cut the pound cake into 1-inch cubes and place a layer in the bottom of serving glasses or jars.
Spoon a small amount of peach tea syrup over the cake, then add peaches and whipped cream.
Repeat the layers until the containers are full, finishing with whipped cream.
Garnish with diced peaches and fresh mint if desired.
Cover and chill for at least 1 hour before serving.

Notes

Chill for at least 1 hour before serving. For best texture, use sturdy pound cake and avoid oversaturating with syrup. Fresh peaches are ideal, but drained canned peaches may be substituted. Store covered in the refrigerator for up to 2 days.

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