Description
Lemon Berry Trifle is a bright and refreshing layered dessert featuring lemon pound cake cubes, creamy lemon cheesecake, and fresh mixed berries. It offers a combination of sweet, tart, and creamy textures, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 9×5-inch loaf lemon pound cake, baked and cooled
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup lemon curd, at room temperature
- 5–6 cups fresh mixed berries (strawberries, blueberries, raspberries)
- Optional: additional berries and lemon slices for garnish
Instructions
- Slice the lemon pound cake into 9 slices about 1 inch thick, then cut into bite-sized cubes. Set aside.
- In a large bowl, whip heavy cream with granulated sugar and 1 teaspoon vanilla extract on high speed until stiff peaks form. Cover and refrigerate.
- Beat softened cream cheese until smooth, add 1/2 teaspoon vanilla extract and lemon curd. Mix until combined.
- Gently fold half of the whipped cream into the cream cheese mixture to create the lemon cheesecake layer.
- Assemble the trifle: layer cake cubes at the bottom of a serving dish, then fresh berries, then half the cheesecake mixture. Repeat layers, finishing with a top layer of berries.
- Spread remaining whipped cream evenly over the top layer.
- Cover and refrigerate for at least 2 hours, up to 6 hours, to allow flavors to meld.
- Before serving, garnish with extra berries and lemon slices if desired.
Notes
- Use vanilla or sponge cake as a substitute for lemon pound cake if needed.
- For a lighter version, use low-fat cream cheese and whipped topping instead of heavy cream.
- Dairy-free option: substitute coconut cream for heavy cream and use dairy-free cream cheese.
- Do not overmix whipped cream or fold cream cheese too vigorously to keep light texture.
- Best served chilled and within 2-3 days of preparation.
- Freezing is not recommended as layers may separate upon thawing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (cake pre-baked)
- Category: Dessert
- Method: No Bake / Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Lemon Berry Trifle, layered dessert, lemon cheesecake, pound cake dessert, berry dessert, summer dessert