Description

This Strawberry and Blueberry Pound Cake Trifle is a refreshing and stunning dessert that combines fresh, juicy berries, fluffy pound cake, and a luscious creamy filling. Perfect for summer gatherings or holiday celebrations, this trifle is both delicious and easy to prepare. Layers of moist pound cake, tangy berries, and smooth whipped cream create a perfect balance of sweetness and freshness, making it a crowd-pleasing treat. Ideal for prepping ahead of time and guaranteed to impress your guests!

Ingredients

1 loaf of pound cake (store-bought or homemade)

2 cups fresh strawberries, sliced

2 cups fresh blueberries

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon lemon zest

1/4 cup lemon juice

Fresh mint leaves for garnish (optional)

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Instructions

Prepare the whipped cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
Make the cream cheese mixture: In another bowl, beat the cream cheese with granulated sugar, lemon zest, and lemon juice until smooth.
Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined.
Prepare the fruit and cake: Slice the pound cake into small cubes. In a large trifle dish, layer the cake cubes, followed by a layer of strawberries and blueberries. Add a generous layer of the cream mixture over the fruit.
Repeat the layers: Continue layering until you’ve used up all the ingredients, finishing with a layer of the cream mixture on top.
Chill and serve: Refrigerate the trifle for at least 2 hours to allow the flavors to meld together. Garnish with fresh mint leaves before serving.

Notes

Fruit variations: You can substitute strawberries and blueberries with raspberries, blackberries, or peaches for a different twist.
Cake options: If you prefer a lighter texture, try using angel food cake or sponge cake.
Vegan option: Use dairy-free whipped cream and vegan cream cheese for a vegan-friendly version of this trifle.
Make ahead: You can prepare the trifle up to 24 hours ahead, storing it covered in the fridge

Prep Time: 20min
Cook Time: 2 hours
Category: Dessert
Method: No-Bake
Cuisine: American