Description
A quick and easy summer dessert featuring layers of moist pound cake, fresh berries, and a creamy cream cheese whipped topping. Perfect for gatherings and potlucks.
Ingredients
Scale
- 8 ounces (225g) pound cake, store-bought or homemade
- 2 cups (300g) mixed fresh berries (strawberries hulled and sliced, blueberries, raspberries, blackberries)
- 1 cup (240 ml) cold heavy cream
- 4 ounces (110g) softened cream cheese
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup (60 ml) berry juice or simple syrup (optional, for soaking pound cake)
- Fresh mint leaves for garnish (optional)
Instructions
- Rinse and gently pat dry 2 cups (300g) mixed fresh berries. Hull and slice strawberries if using. Set aside about ¼ cup (40g) for garnish. Toss the rest lightly with a teaspoon of powdered sugar and the lemon zest to bring out their juices. (Approx. 10 minutes)
- In a medium bowl, beat 4 ounces (110g) softened cream cheese until smooth using an electric mixer or whisk. Gradually add ½ cup (60g) sifted powdered sugar and 1 teaspoon vanilla extract, beating until creamy and lump-free.
- In a separate large bowl, whip 1 cup (240 ml) cold heavy cream until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream using a spatula, careful not to deflate the cream. (Approx. 10-12 minutes)
- Cut about 8 ounces (225g) pound cake into 1-inch (2.5 cm) cubes. Drizzle or brush ¼ cup (60 ml) berry juice or simple syrup over the cubes to moisten but not soak. (Approx. 5 minutes)
- In your serving bowl, start with a layer of soaked pound cake cubes to cover the bottom evenly. Spoon over about one-third of the creamy mixture and spread gently. Add a generous layer of the macerated berries.
- Repeat the layers twice more: pound cake, cream, berries, ending with the cream on top. (Approx. 10 minutes)
- Decorate the top with reserved berries and fresh mint leaves for a pop of color and freshness. Cover the trifle with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours) to let the flavors meld and the cream set beautifully.
Notes
Use cold heavy cream and chill your bowl and beaters for best whipping results. Fold cream cheese mixture gently into whipped cream to keep it light and airy. Soak pound cake lightly with berry juice or syrup to avoid sogginess. Chill at least 2 hours before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the trifle
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: berry trifle, pound cake dessert, summer dessert, creamy trifle, easy dessert, berry dessert, no bake dessert