Peach Trifle in Mason Jars (with Sourdough Cake)
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My mason jar peach trifle desserts are layered with homemade whipped cream, vanilla sourdough cake, from-scratch peach pie filling, and fresh peaches! They’re made completely from scratch and one of my favorite desserts for summer!
This recipe is sponsored by The Peach Truck! My husband and I fell in love with this Nashville-based business when we first moved to the area.
We’ve been enjoying their peaches for years, which is why I’m beyond excited to, once again, use their peaches in a delicious recipe for the blog!
What Makes this Sourdough Peach Trifle Recipe Different?
My sourdough trifles are made completely from scratch. Which means they’re better for you and they taste amazing! They’re layered like this:
- homemade whipped cream
- sourdough vanilla cake
- from-scratch peach pie filling
- and fresh peaches
What is a Trifle?
A trifle is a layered dessert created in English. They’re traditionally layers of liqueur soaked cake, fresh fruit, custard, and whipped cream served in a glass dish so you can see the layers.
As you can see with my recipe, you can mix up the types of layers in a trifle, but serving it in a glass dish is a must!
Why You’ll Love This Recipe
- Made from scratch: Every layer of this trifle (besides the fresh peaches, of course) is made completely from scratch!
- Made with sourdough: The cake layer is made with my easy sourdough sheet cake recipe so you can add fermentation benefits to your dessert.
- Wholesome ingredients: Every ingredient is wholesome so you don’t have to worry about added junk.
- Southern-inspired: The peach pie filling adds a touch of southern charm and so do the mason jars!
- Perfect for summer: This chilled dessert is perfect for summer days. My husband and I love them in the evenings when it’s really hot here in Tennessee!
- Easy to make ahead: You can easily make these trifles ahead, whether that’s 4 hours or 2 days.
Best Peaches To Use
No matter what, you want to use ripe peaches. Like I said earlier in this blog post, I love using The Peach Truck peaches, but you can use any. I would definitely suggest using local if you can. They always taste the best.
Ingredients
Sourdough Cake
- softened butter: I like to use salted
- avocado oil: you can also use coconut oil instead (don’t use olive oil)
- cane sugar: great wholesome granulated option
- egg: let it set out for 30 minutes to an hour to get to room temperature
- pure vanilla extract: pure extract is better than imitation
- sourdough discard: aka unfed starter to add fermentation benefits
- milk: I like to use whole milk
- sour cream: you can also use unsweetened plain yogurt instead
- salt: I use sea salt
- baking powder: I like to use aluminum-free
- all-purpose flour: I use organic, unbleached but you can use any
Peach Filling
- peaches: medium-sized that are ripe
- cane sugar: a great wholesome granulated sweetner
- lemon juice: lightens and freshens the filling
- ground cinnamon: adds a delicious flavor
- cornstarch + water: this creates a slurry to thicken the filling
Whipped Cream
- heavy whipping cream: I like to use an organic heavy whipping cream
- cane sugar: a good wholesome granulated sweetener
- pure vanilla extract: use pure extract not imitation
Extras
- a fresh peach: you’ll slice this up and place on top of the trifle
Kitchen Tools You May Need
How to Make Mason Jar Peach Trifles
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Make the Sourdough Cake
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl add softened butter, avocado oil, and sugar. Mix with an electric mixer with beater attachments on low speed for 2 minutes. It should be creamy and well-combined.
Add egg, beating until completely combined.
Add in vanilla, sourdough discard, milk, sour cream, salt, and baking powder. Mix on low-speed just until combined. Do not over mix.
Add in flour (a little at a time) and mix on low speed just until combined. Do not over mix.
Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
Grease and flour a 9×9” baking pan (aka brownie pan).
Pour cake batter onto the prepared pan. Spread evenly with a spatula to fill the entire pan.
Bake for 22-25 minutes or until a toothpick comes out clean. (While the cake cooks you can start making the peach pie filling.)
When cake is baked, pull out of the oven and let sit in the pan to cool for 5 minutes.
Use a spatula to loosen the edges from the pan. Place parchment paper on top of the cake then a cooling rack and turn upside down so the cake is now sitting on the parchment lined cooling rack.
Let sit and cool completely.
Make the Peach Pie Filling
(Do this while your cake bakes)
Rinse peaches with water and pat dry. Then slice each peach in half to remove the seeds (you don’t need to remove the peel)
Slice each peach half into slices then cut those slices twice to make chunks.
Add peach chunks, sugar, lemon juice, and cinnamon to a pot and cook on medium for 10 minutes, stirring occasionally.
Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling.
Stir continuously over medium heat for 1 minute then take off burner when filling is thickened.
Set aside to let filling cool.
Make the Whipped Cream
(Do this while the cake and peach filling cool)
Place a large mixing bowl into the freezer for 5 minutes.
After chilling, take the bowl out of the freezer and add cream, cane sugar, and vanilla.
Using a whisk attachment on a stand mixer or handheld mixer, whisk the mixture on medium-high for about 2 minutes or until soft peaks form (whipped cream stays on whisk but slouches down, doesn’t stick out straight).
Set aside.
Assemble the Mini Trifles
At this point the cake and peach pie filling are cooled down (it’s ok if they’re still a little warm) and the whipped cream is made.
Now slice the fresh peach into chunks and set aside.
Slice the cake into cubes (about 1” cubes). Set aside.
Grab your mason jars or the glasses you want to use. (This recipe makes 3, 16oz mason jars.)
Start assembling the trifles one at a time by adding a few spoonfuls of whipped cream to the bottom of each glass. Spread it out to the edges of the glass.
Next add in a layer of cake cubes to cover the whipped cream in each glass. Make sure they’re up against the edges of the glass.
Now add a few spoonfuls of peach pie filling on top of the cake in each glass. Again make sure the filling gets spread out to the glass.
Then repeat to create a second set of layers in each (whipped cream, cake, peach pie filling).
Top each trifle with a few more spoonfuls of whipped cream and a handful of fresh peach chunks.
You can enjoy them now but they’re best when refrigerated for at least 2 hours. They’re good for up to 3 days in the fridge. Enjoy!
My Tips for Making Ahead
Making this sourdough trifle ahead of time can be super easy! You can either make the whole recipe and store them in the fridge, fully assembled. Or you can make the different components ahead of time and assemble when you need them.
How to Serve
These peach trifle desserts have become my husband and I’s new favorite summer treat! You can seriously serve them for so many occasions.
They are perfect for lazy summer days, treats by the pool, 4th of July parties, summer gatherings, and so many more occasions! This dessert recipe will for sure put a smile on everyone’s face.
How to Store
The best and easiest way to store mason jar peach trifles is topped with a lid. The mason jar serving method makes storage really simple.
You want to make sure they have an airtight lid if refrigerating longer than 6 hours. Anything shorter than that, they don’t need a lid.
Recipe FAQs
Definitely! The best part is you can add a lid to the mason jars for easy storage.
Yes, you can! Here’s my sourdough angel food cake recipe if you want to make it from scratch.
They’ll last 2-3 days in the fridge. After a few days, the cake will get a little mushy.
You can use any jar or bowl! If you’d still like to do mini trifles, you can use little glass bowls, regular drinking glasses, or mini trifle dishes. If you want to make one large trifle, use a Pyrex dish or a trifle dish.
Yes, you’re more than welcome to use any cake you’d like!
For sure, use any peach filling you desire.
More Sourdough Peach Recipes to Try
If you’re looking for treats to make with peaches, try a few of these recipes:
- Sourdough Peach Scones with Fresh Peaches
- Sourdough Peach Waffles
- Sourdough Peach Cobbler
- Sheet Pan Chipotle Chicken Peach Tacos
- Icebox Peach Tart (with a no-bake crust!)
- Southern Peach Sweet Tea
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Recipe
Peach Trifle in Mason Jars (with Sourdough Cake!)
Ingredients
For the Sourdough Cake
- 3 Tbsp softened butter (salted)
- 1 tsp avocado oil
- 1/3 cup cane sugar
- 1 egg (best if room temperature)
- 1/2 tsp pure vanilla extract
- 1/4 cup sourdough discard (best if room temperature)
- 1/3 cup milk (best if slightly warmed)
- 2 Tbsp sour cream
- 1/8 tsp salt
- 1 tsp baking powder
- 3/4 cup all-purpose flour
For the Peach Filling
- 3 ripe peaches
- 1/3 cup cane sugar (1/4 cup for less sweet)
- 1/2 Tbsp lemon juice
- 1/8 tsp ground cinnamon
- 1/2 Tbsp cornstarch + 1/2 tsp water
For the Whipped Cream
- 1 cup heavy whipping cream
- 1 Tbsp cane sugar (2 Tbsp if you like sweeter)
- 1/2 tsp pure vanilla extract
Topping
- 1 fresh peach (for the top)
Instructions
Make the Sourdough Cake
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl add softened butter, avocado oil, and sugar. Mix with an electric mixer with beater attachments on low speed for 2 minutes. It should be creamy and well-combined.
- Add egg, beating until completely combined.
- Add in vanilla, sourdough discard, milk, sour cream, salt, and baking powder. Mix on low-speed just until combined. Do not over mix.
- Add in flour (a little at a time) and mix on low speed just until combined. Do not over mix.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
- Grease and flour a 9×9” baking pan (aka brownie pan).
- Pour cake batter onto the prepared pan. Spread evenly with a spatula to fill the entire pan.
- Bake for 22-25 minutes or until a toothpick comes out clean. (While the cake cooks you can start making the peach pie filling.)
- When cake is baked, pull out of the oven and let sit in the pan to cool for 5 minutes.
- Use a spatula to loosen the edges from the pan. Place parchment paper on top of the cake then a cooling rack and turn upside down so the cake is now sitting on the parchment lined cooling rack.
- Let sit and cool completely.
Make the Peach Pie Filling
- (Do this while your cake bakes)
- Rinse peaches with water and pat dry. Then slice each peach in half to remove the seeds (you don’t need to remove the peel)
- Slice each peach half into slices then cut those slices twice to make chunks.
- Add peach chunks, sugar, lemon juice, and cinnamon to a pot and cook on medium for 10 minutes, stirring occasionally.
- Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling.
- Stir continuously over medium heat for 1 minute then take off burner when filling is thickened.
- Set aside to let filling cool.
Make the Whipped Cream
- (Do this while the cake and peach filling cool)
- Place a large mixing bowl into the freezer for 5 minutes.
- After chilling, take the bowl out of the freezer and add cream, cane sugar, and vanilla.
- Using a whisk attachment on a stand mixer or handheld mixer, whisk the mixture on medium-high for about 2 minutes or until soft peaks form (whipped cream stays on whisk but slouches down, doesn’t stick out straight).
- Set aside.
Assemble the Mini Trifles
- At this point the cake and peach pie filling are cooled down (it’s ok if they’re still a little warm) and the whipped cream is made.
- Now slice the fresh peach into chunks and set aside.
- Slice the cake into cubes (about 1” cubes). Set aside.
- Grab your mason jars or the glasses you want to use. (This recipe makes 3, 16oz mason jars.)
- Start assembling the trifles one at a time by adding a few spoonfuls of whipped cream to the bottom of each glass. Spread it out to the edges of the glass.
- Next add in a layer of cake cubes to cover the whipped cream in each glass. Make sure they’re up against the edges of the glass.
- Now add a few spoonfuls of peach pie filling on top of the cake in each glass. Again make sure the filling gets spread out to the glass.
- Then repeat to create a second set of layers in each (whipped cream, cake, peach pie filling).
- Top each trifle with a few more spoonfuls of whipped cream and a handful of fresh peach chunks.
- You can enjoy them now but they’re best when refrigerated for at least 2 hours. They’re good for up to 3 days in the fridge. Enjoy!
Video
These look fantastic and they sound super delicious. I love peach desserts, and that this one uses sourdough cake. I’m saving this great recipe!
Thank you so much for your kind words! You’re going to love this recipe!
These look absolutely delicious and beautiful! I love peaches, can’t wait to try this recipe, thanks for sharing 🙂
Thank you so much!
Sounds so yummy. I love peaches in the Summer. I will have to switch over from peach cobbler and try this out!
Thank you so much! It’s such a fun recipe!