Berry Trifle with Lemon Pound Cake
This easy berry trifle recipe features layers of lemon pound cake, fresh strawberries, blueberries, and fluffy cream cheese whipped cream. Perfect for summer celebrations and make-ahead entertaining.
As the warmer months roll in, there's nothing better than a refreshing dessert that looks just as impressive as it tastes, and this Berry Trifle with Lemon Pound Cake is exactly that kind of show-stopping treat. Every spoonful is filled with soft cake, fresh fruit, and creamy goodness. It's an easy summer dessert that's perfect for entertaining because it can be made ahead and always impresses guests.
While you can certainly use a store-bought pound cake for convenience, I highly recommend using my homemade Lemon Pound Cake recipe. It's incredibly moist, full of bright lemon flavor, and truly takes this trifle to the next level with very little extra effort.
Try these fruit combinations for your next gathering. For a lighter option my Fruit Salad with Honey Lime Mint Dressing is easy to customize and makes a great addition to a brunch spread. For something a little more indulgent, Strawberry Pizza is a long time family favorite with layers of sweetened cream cheese, fresh strawberries, and whipped cream on a large sugar cookie crust.
Watch Me Make It
Ingredients You Need
- Day-old pound cake- I use my lemon pound cake recipe but a store-bought loaf will work as well.
- Berries- Fresh strawberries and blueberries
- Heavy whipping cream to make whipped cream.
- Whipped cream cheese for the cream layer.
- Powdered sugar to sweeten the cream layer.
- Vanilla extract gives the cream warmth and soft vanilla flavor.
How to Prepare Berry Trifle
- Prepare pound cake by cutting into 1 inch size cubes.
- Combine cream cheese, powdered sugar, and vanilla extract in a bowl until creamy.
- Whip heavy whipping cream in a separate bowl with a mixer on medium speed until stiff peaks form.
- Combine- Add cream cheese mixture to whipped cream and fold gently until combined.
- Layer berry trifle- Start by adding a layer of whipped cream cheese spread in the bottom of your trifle bowl, followed by pound cake cubes, blueberries and strawberries. Repeat the layers one more time-whipped cream, pound cake, berries, then end with the remaining cream and more fresh berries.
Ang's Helpful Tips
- Use cooled, day-old pound cake. Warm cake can cause the cream layer to melt and become runny. Using day-old pound cake will also prevent the cake from becoming soggy.
- Dry berries well so the moisture doesn't make the cake soggy.
- Heavy cream should be cold and chilled until right before whipping for faster and fluffier results.
- Make ahead for the best flavor and texture. This dessert actually tastes even better after chilling for a few hours because the cake softens slightly and absorbs the berry juices.
Variations to Try
- Add Raspberries or Blackberries: Mix in additional berries for extra color and flavor.
- Angel Food Cake: For an even lighter dessert, substitute angel food cake for the pound cake.
- Add Lemon Curd: A thin layer of lemon curd between the cake and berries adds extra citrus flavor.
- Make Individual Trifles: Serve in small glasses or jars for parties and easy serving, like my Mini No-Bake Blueberry Cheesecakes.
Can I Use Frozen Berries?
I do not recommend using frozen berries as the moisture will cause the cake to become soggy too quickly.
Does Cool Whip Work Instead of Homemade
Yes! Cool whip is a great option for convenience, however, keep in mind that cool whip is already sweetened, so you will need to reduce the powdered sugar in the cream cheese.
How Far in Advance Can I make Berry Trifle?
For the best texture you can prepare 4 to 24 hours in advance. The trifle does need some time for the flavors to meld, so make sure to allow time for resting.
More Desserts to Try
- Slow Cooker Summer Berry Cobbler
- Strawberry Pretzel Salad
- Oreo Icebox Cake
- Brown Butter Fresh Peach Dump Cake
- Chocolate Heavenly Dessert
Berry Trifle with Lemon Pound Cake
Equipment
- 2 medium mixing bowls
- trifle bowl
- handheld mixer or stand mixer
Ingredients
- 1 pound cake, day old homemade or store-bought
- 12 ounces whipped cream cheese, room temperature such as Philadelphia
- 1 ½ cups powdered sugar
- 2 teaspoon vanilla extract
- 1 ½ cups cold, heavy whipping cream
- 2 cups fresh blueberries, divided
- 2 ½ cups fresh strawberries, sliced thin, divided
- fresh mint to garnish optional
Instructions
- Prepare pound cake by cutting into 1 inch cubes.
- To a mixing bowl add cream cheese, powdered sugar, and vanilla extract. Stir together until creamy.
- In a second mixing bowl, unless you're using a stand mixer, add cold heavy cream. With a handheld mixer and beaters, or use paddle or whisk attachment for stand mixer, beat whipping cream on medium speed until stiff peaks form, about 3-5 minutes.
- Add the cream cheese mixture to the whipped cream and use a spatula to fold and combine. Don't vigorously stir, otherwise you risk deflating the whipped cream.
Layer trifle
- Place a ⅓ of the whipped cream spread in the bottom of your trifle bowl. Use the back of a spoon to spread in an even layer, making sure to go all the way to the edges. Top with half of the pound cake cubes, ¾ cup blueberries, and 1 cup sliced strawberries. Repeat again with ½ of the remaining whipped cream spread, the remaining pound cake cubes, ¾ cup blueberries, and 1 cup strawberries. Spread the rest of the cream mixture over the berries and top with remaining blueberries and strawberries. Garnish with mint if desired.
- Cover trifle with a lid or plastic wrap and place in the refrigerator for at least 4 hours or up to 24 hours before serving.
Notes
Nutrition
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