1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
2. In a mixer, beat butter, cream cheese, and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to wet mixture and mix until combined.
6. Divide batter evenly into pans and bake about 45 minutes, or until a toothpick inserted comes out with few moist crumbs.
7. Let cakes cool completely.
8. Bring a pot of water to a boil. Score an “X” on bottoms of peaches.
9. Boil peaches for 1 minute, then transfer to ice water to cool.
10. Peel, halve, pit peaches. Slice two peaches thinly; chop remaining three roughly.
11. Toss chopped peaches with sugar and lemon juice; let macerate.
12. Beat heavy cream with powdered sugar and vanilla until firm peaks form.
13. Alternatively, beat cream cheese until smooth, gradually add heavy cream, sugar, and vanilla, and beat until fluffy.
14. In a clear trifle bowl, layer whipped cream or cream cheese mixture, cubed pound cake, press peach slices against bowl sides for visual effect.
15. Add peach cubes with juice, then more whipped cream.
16. Repeat layers, finishing with whipped cream on top.
17. Garnish with peach slices, mint, berries, or toasted nuts as desired.
18. Chill for several hours or overnight before serving to let flavors meld.