Layered Berry Trifle
Here is a simple trifle recipe with layered berries, cake and a sweetened whipped cream: Layered Berry Trifle. Click below to watch a quick video showing you how to make this recipe, then scroll to the bottom of this post to print out the complete recipe.
This is a great dessert to make when you have access to delicious, juicy fresh berries!
It’s such a pretty dessert for Easter, Mother’s Day, 4th of July or summer barbecues!
This Layered Berry Trifle is an easy-to-throw-together dessert.
You don’t have to own a trifle bowl (though it’s very pretty if you do!), but if you can find some sort of pretty, tall glass bowl- that works too.
The recipe layers store-bought pound cake (or homemade if you’re so inclined) that has been brushed with lemon-syrup, a sugared cream cheese-whipped cream, and any berries that you’re diggin’ at the moment. Blueberries and strawberries work perfectly. Add raspberries to create a triple berry trifle!
It’s fresh. It’s simple. It’s so good. Make it a little less evil by using lowfat cream cheese and fat-free pound cake.
Yield: 6 to 8 servings
Prep Time: 25 minutes
Cook Time: 2 minutes
Layered Berry Trifle
Ingredients:
SYRUP:
- 1/4 cup granulated white sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
LAYERS:
- 12 ounces pound cake or butter loaf (store bought ok)
- 8 ounces cream cheese, at room temperature
- 1/3 cup granulated white sugar
- 1 cup heavy whipping cream
- 3 cups fresh blueberries
- 3 cups fresh strawberries
Directions:
- Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
- Slice the cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.
- Beat the cream cheese with sugar on high speed until light and fluffy. Reduce the speed to medium and slowly add the cream. Continue beating until the mixture resembles soft whipped cream.
- Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2-quart size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
- Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.
Tips:
- For a lower fat version, try using fat-free pound cake and reduced-fat cream cheese.
- Try substituting raspberries for strawberries, or use all strawberries, or get creative with your berries!
Here are a few more trifle recipes you might enjoy:
- Outrageous Lemon Lovers Trifle by Melissa’s Southern Style Kitchen
- No Bake Patriotic Hot Fudge Cheesecake Trifles by Recipe Girl
- Triple Chocolate Trifle with Raspberries by A Hint of Honey
- Mint Brownie Hot Fudge Oreo Trifle by Recipe Girl
Oooh now this does look GOOD!
My Grandaughter made this Trifle and it was melt in your mouth delicious and beautiful.
I love this and have made it a few times, unfortunately I find that there isn’t enough of the cream so I have to double it every time.
Good tip- I often like more of it too!
Made it yesterday and it was a hit – great recipe! I doubled the cream as well.
Was a hit tonight, I used a store bought strawberry studel that I thought was rather dry, and I also used Strawberry cream cheese. and doubled the cream mix. Really went over great
I’ve made this triffle multiple times. It’s always a hit, however I thought the cream was a tad bit too salty. A read a review where the reviewer mentioned she used strawberry cream cheese. I tried that and thought it was to sweet. The last time i made it with one container of regular and one container of strawberry cream cheese (since I always double the cream anyway) and it was PERFECT! It’s always the first desert to go at get togethers but this time I got more compliment then ever!
Also make sure you beat the cream on high for a while before adding the heavy cream, then continue beating until its really nice and thick. The first few times i was scared of over beating like regular whipped cream so it didnt really get as thick as i would like but it wont happend with the cream cheese so beat away. If you beat it enough, it gets really nice and airy but still thick and flavorful. PERFECT!
I made this for Memorial Day because of the colors. As I was making it, I was not so sure, but I have to tell everyone….it was the best dessert on the table. Everyone was raving about it. This is definitely a keeper. I can’t wait to make it again with a variety of berries and double the cream. The pound cake with the lemon was amazing! Thanks for sharing!
I made this amazing dessert for a Memorial Day BBQ and there was not a drop left!!! So easy and everyone loved it. I made it again today for another BBQ but realized I was out of whipping cream so I substituted for half and half and it was great. Thank you for the great recipe!