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Summer berry trifle in a trifle dish with a big spoon in it.

Easy Summer Berry Trifle


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Description

Easy summer berry trifle will be your go-to dessert this season! Tender pound cake, creamy lemon filling, and bright summer berries. This trifle comes together in no time and will be a hit with everyone!


Ingredients

Scale

Pound Cake

Lemon Cream Cheese Filling

  • 1 1/2 Cups Heavy Whipping Cream
  • 8 Ounces Cream Cheese - room temperature
  • 3/4 Cup Powdered Sugar
  • 1/2 Cup Lemon Curd*
  • Pinch of Salt
  • 1 Teaspoon of Vanilla

Fruit

  • 1 Pound Strawberries - thinly sliced
  • 1 Pint Blueberries
  • 1 Pint Raspberries

Instructions

Pound Cake

  1. Make pound cake according to directions. Alternatively, a box mix or store-bought pre-made one can be used. 
  2. Slice with a serrated knife into 1-inch cubes.

Lemon Cream Cheese Filling

  1. In a stand mixer with the whisk attachment, add in the heavy whipping cream and beat on high for 3-4 minutes, or until stiff peaks have formed. 
  2. In another large bowl, add the room-temperature cream cheese, powdered sugar, lemon curd, salt, and vanilla. Beat with a hand mixer until smooth and creamy and no lumps remain.
  3. Add half of the whipped cream to the cream cheese bowl. With a spatula gently fold the whipped cream into the cream cheese by slicing down the middle and turning the mixture over on itself, rotating the bowl a quarter of the way, and repeat. It is important to fold in the whipping cream to keep the air in the whipped cream and the filling light. Add in the remaining half and gently fold in until you have a light and fluffy filling.

Assembly

  1. In a trifle dish, add a layer of pound cake to cover the bottom. 
  2. Spoon or pipe 1/2 of the lemon cream cheese filling on top of the cake slices.
  3. Add 1/2 of the sliced strawberries, blueberries, and raspberries. 
  4. Repeat one more time with another layer of cake, filling, and berries - ending with the berries.
  5. Place in the fridge for at least 1 hour to chill and set.

Notes

  • Homemade or store pound cake can be used - same for the lemon curd. I like to use Ina Garden's lemon curd recipe
  • You can also use angel food cake. Buy a premade cake or I love using a box angel food cake mix. Either option would work!
  • Keep leftovers covered in the fridge for 2-3 days.
  • See the post for how to make the parts ahead of time. This is best assembled the day you plan to serve.
  • Prep Time: 30 minutes
  • 1 hour:
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scoop
  • Calories: 335
  • Sugar: 27.5 g
  • Sodium: 376.3 mg
  • Fat: 18.9 g
  • Carbohydrates: 38.9 g
  • Fiber: 3.2 g
  • Protein: 4.5 g
  • Cholesterol: 89.5 mg
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