Rating: 4 stars
2 Ratings
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  • 2 Ratings

Few recipes say “summer” as loudly as peach cobbler, but there’s one drawback: you have to turn on the oven. No more, thanks to this quick and clever icebox treat, which takes only 25 minutes of hands-on time before you set it to chill and develop deep flavors. The fresh peach slices (no need to peel!) are macerated in a cinnamon-flecked lemon and sugar mixture, and then layered with sweetened whipped cream and cubes of pound cake into a decadent, layered delight.


Credit: Greg DuPree

Recipe Summary

25 mins
4 hrs 35 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Gently stir peach slices, dark brown and granulated sugars, lemon juice, and cinnamon in a large bowl until combined. Let sit, stirring occasionally, until peaches release liquid, about 20 minutes.

  • Beat whipping cream, confectioners’ sugar, and vanilla with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.

  • Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with about 1 cup peach mixture (including juices) and 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.

  • Refrigerate until chilled, about 4 hours. Top with peach slices.

Chef's Notes

Don’t have a trifle dish? Use a large glass bowl. Since the bottom will be curved, just adjust the layers as necessary.