Fresh Peach Trifle

Easy Fresh Peach Trifle features fresh peaches and layers of pound cake, custard and whipped cream. The perfect summer dessert!

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As we sift though the last week’s of summer, this appears to be the last round of our local summer peaches. They were so juicy and delicious this year!

I love this trifle because you can get creative and make it completely from scratch, or if you’re in a hurry make it with store bought ingredients. Either way, this recipe will be a smashing success! You can’t beat the simplicity of this easy recipe.


  • this is an easy recipe using simple, fresh ingredients with a lot of opportunity for substitutions and creativity!
  • a great make-ahead dessert that can be enjoyed the same day or the next day. Perfect for a family get together.
  • no fancy equipment needed


Ingredients for Fresh Peach Trifle in bowls with text overlay.

A few notes about the ingredients. In the recipe card at the bottom of the page you will find a full list of ingredients and instructions.

The photos depicts ingredients that you will need if you’re making everything from scratch, including the pound cake which is super easy to make and so go when it’s made from scratch!

  • fresh peaches
  • peach jam – spread on the pound cake. You can also leave it plain but the peach jam adds another layer of delicious flavours!
  • Bird’s custard powder – I love to use this custard powder because it’s easy to make and deliciously flavoured.
  • eggs and butter should be at room temperature
  • whipping cream – you can substituted packaged whipped topping but I recommend using fresh and whipping it yourself for ultimate taste.
  • pound cake – full recipe for making the pound cake is included. You could also use store-bought pound cake or sponge cake.
  • milk – you can use any type of milk. I like to use 1% milk fat.
Close up image of top layer of whipped cream, piped in decorative pattern.


Make the pound cake

Preheat oven to 325°F. Grease a 9-x4-inch loaf pan.

Mix the dry ingredients and set aside. Next, beat butter and sugar for one minute, then gradually add in the beaten eggs.

Add in half the dry ingredients, half the milk, vanilla and finally the other half of the dry ingredients and other half of the milk, alternating back and forth.

Spoon into prepared pan and bake in 325°F oven for 1 hour. Cool.

Make the custard layer and whipped cream layer

Make the custard, then cover with plastic wrap. The plastic wrap should be touching the top of the custard so that a layer of skin does not form on top. Cool, then set in refrigerator until ready to assemble.

Whip the cream with powdered sugar and vanilla until stiff peaks form and set aside in refrigerator until ready to assemble the trifle.

Sliced pound cake on cutting board with jam on top.

Slice pound cake into 1″ thick slices.Spread 1-2 tablespoons of peach jam over each slice. Lay on cutting board and cut into 1 and 1/2 inch squares (approximate size). Set aside.


Here’s a simple photo of how you will layer the ingredients:

Image of trifle dish showing layers in text.
Overhead view of the first layer of peach trifle which is pound cake.

Layer the pound cake cubes on bottom of trifle dish, jam-side-up. Perfection is not necessary here! No matter how you lay out the cake, the layer above will still drip through to the bottom layer and that’s the beauty of a trifle!

Follow in layers with:

1/2 the custard

1/2 the whipping cream

a row of peaches

other half of cake

other half of custard

row of peaches

whipping cream

You can either spoon the whipped cream on top and smooth it out, or you can also use a 1M piping tip and a decorator bag to create a decorative effect on top.

Garnish with a few sliced peaches.

Overhead view of Peach Trifle.


Store trifle in the refrigerator covered in plastic wrap for up to three days.

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Close up image of fresh peach trifle in glass trifle bowl.

Fresh Peach Trifle

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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 2 hours
  • Yield: 10 servings


Easy Fresh Peach Cobbler features fresh peaches and layers of pound cake, custard and whipped cream. The perfect summer dessert!


3 and 1/2 lbs. fresh peaches (approximately 6 to 8 fresh peaches,)

To Make Pound Cake:

1 3/4 cups all-purpose flour, sifted

2 tsp. baking powder

1/4 tsp. salt

3/4 cup butter

3/4 cup granulated sugar

2 eggs, lightly beaten, room temperature

2/3 cup milk, divided

1 tsp. vanilla

To make custard layer:

1/2 cup Bird’s Custard Powder

6 tbsp. sugar

5 cups milk

To make whipped cream layer:

2 cups whipping cream

1/4 cup powdered sugar

6 to 8 large peaches, peeled and sliced


To Make Pound Cake:

  1. In a small mixing bowl, combine all-purpose flour, baking powder and salt. Set aside.
  2. In mixing bowl, or bowl from stand mixer, beat butter and sugar for one minute until light and creamy.
  3. Gradually mix in beaten eggs.
  4. On low speed, stir in half of the milk, half of the dry ingredients, vanilla, then remaining milk and dry ingredients alternately.
  5. Turn into greased 9-x5-inch loaf pan.
  6. Bake in 325°F oven for 1 hour.
  7.  Cool in pan for 5 minutes, then invert onto cooling rack.  Allow to cool on rack while you prepare other layers of the trifle.

To make custard layer:

  1. Mix custard powder and sugar in a large saucepan.
  2. Gradually add in milk, stirring constantly with whisk until blended.
  3. Bring to boil over medium heat, stirring frequently until thickened.
  4. Remove from heat.
  5. Cool for a few minutes, then cover with plastic wrap. The plastic wrap should just be touching the top of the custard. This will prevent a skin from forming on the custard.
  6. Set aside.

Make the whipped cream layer:

  1. In bowl from stand mixer with whisk attachment, combine whipping cream and powdered sugar. Beat on low speed and gradually increase speed as mixture thickens.  
  2. Beat until stiff peaks form.

To assemble trifle:


  1. Slice pound cake into 1″ thick slices. Place on cutting board.
  2. Top with peach jam, then cut into approximately 1 and 1/2-inch cubes. 
  3. Place pound cake cubes evenly in bottom of trifle bowl. 
  4. Spread 1/2 of the custard evenly over top of the pound cake layer. 
  5. Spread 1/2 of the whipped cream next.
  6. Carefully place sliced peaches along the outer edge of the trifle bowl, standing upright. The sliced peaches in the middle can lay flat.
  7. Top with another layer of pound cake, followed by custard and peaches.
  8. The top layer will be whipped cream.  You can either smooth it out with a spatula or use a 1M piping tip and decorator bag to pipe small rosettes on top. 
  9. Garnish with a few peach sliced peaches.
  10. Chill at least one hour before serving.


  1. Peaches – I used to blanch the peaches in boiling water, then peel them but now I simply peel them with a paring knife and cut in half, then slice. It’s a lot cooler in the kitchen on a hot summer day!
  2. Storage instructions: Store trifle in the refrigerator covered in plastic wrap for up to three days.
  3. Substitutions: you can easily use store-bought pound cake or angel food cake for this recipe. 
  4. Visual instructions for reference: Visual instructions for how to make peach trifle.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 helping
  • Calories: 605
  • Sugar: 56.3 g
  • Sodium: 155.7 mg
  • Fat: 28.8 g
  • Saturated Fat: 17.4 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 82.4 g
  • Fiber: 5.2 g
  • Protein: 11.9 g
  • Cholesterol: 117.3 mg

One Comment

  1. Made this in peach season and it was a huge hit! Have always made Christmas trifles but nice to enjoy this in the summer thanks!!

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