Summer Berry Trifle

Elizabeth digging into the berry trifle with a large spoon

A Summer Berry Trifle is the perfect dessert for your next summer party! Made with layers of fluffy cake, velvety whipped cream cheese, juicy berries, and bright lemon curd, there’s something for everyone in each bite. While this treat is definitely decadent, it’s also an incredibly easy no-bake dessert!

Course Sweets

Cuisine American

Keyword berry trifle, summer berry

Prep Time 15

Total Time 15

Servings -10 servings

Calories 673kcal

Author Elizabeth Van Lierde

Ingredients

For cake:

1 16 oz pound or angel food cake cut into 1 inch cubes (I used store-bought)

For fruit

2 lbs strawberries
1 pint raspberries
2 pints blueberries
1 lemon zested
1 lemon juiced
2 tbsp honey

For whipped topping

8 oz mascarpone cheese
8 oz cream cheese at room temp
2 cups whipped cream
1 tsp vanilla extract or vanilla bean paste
1 cup lemon curd store bought okay
Fresh mint

Instructions

Cut pound cake or angel food cake into 1-inch cubes and set aside.
Cut strawberries in half or in desired shape and place In a large bowl. Add raspberries, blueberries, lemon zest, juice and honey to the bowl. Mix together until well combined. Refrigerate for 30 minutes or more to allow the flavors to marinate. Reserve a small amount of berries for the top to decorate if desired.
In a large bowl with a stand or hand mixer, mix together the mascarpone cheese, cream cheese and vanilla extract or paste. Mix together until smooth and creamy. Add in the whipped cream and fold together until smooth. Refrigerate until assembly.
In a large trifle dish or clear glass bowl, add an even layer of cake cubes. Add ⅓ of the mixed berry mixture on top of the cake cubes and evenly distribute.
Add ⅓ of the cream layer on top of the berries and spread until an even layer. Add ¼ cup of lemon curd on top of the cream layer and spread out evenly.
Continue the cake, berries, cream and curd layers until the trifle is full. Add the reserved berries on top for garnish or in a decorative pattern and garnish with fresh mint.

Notes

Make Ahead: You can make your trifle the night before, but you don't have to! It’s so easy to assemble, so I would recommend prepping the berry and cream cheese mixture the night before, refrigerating them, and then assembling the trifle the day next day a couple of hours before you serve it.

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