This Easy Triple Berry Trifle is a show-stopping dessert that’s incredibly simple to assemble and always gets rave reviews! It features beautiful layers of tender pound cake cubes, a luscious cream cheese whipped cream filling, and a vibrant mix of fresh strawberries, blueberries, and raspberries. I absolutely adore making trifles for gatherings because they look so impressive in a glass bowl, showcasing all those gorgeous layers, but they are truly effortless. This Triple Berry Trifle is perfect for spring celebrations, summer parties, potlucks, or anytime you need a refreshing and crowd-pleasing dessert. It’s especially lovely right now in mid-April with fresh berries becoming available!
Why You’ll Love This Triple Berry Trifle
- Easy Assembly: Uses store-bought or box mix pound cake for convenience, making assembly quick and easy.
- Beautiful Layers: The distinct layers of cake, cream, and berries look stunning in a trifle bowl.
- Fresh Berry Flavor: Packed with a delicious mix of strawberries, blueberries, and raspberries.
- Creamy Filling: The combination of cream cheese and whipped cream creates a light yet decadent filling.
- Perfect for Crowds: Easily serves a group and is always a popular choice at parties.
Ingredients for Triple Berry Trifle Dessert
Here’s what you’ll need to make this beautiful layered dessert. The full list with measurements is in the recipe card below.
Cake Base
- Pound cake (store-bought or from a box mix) (Cake) (Specific brand mentioned in original recipe)
Cream Filling
- Heavy cream (Dairy)
- Cream cheese, softened (Dairy)
- Lemon zest (Flavoring)
- White sugar (Sweetener)
- Whole milk (Dairy)
Berries
- Strawberries, sliced (Fruit)
- Blueberries (Fruit)
- Raspberries (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination in this Triple Berry Trifle, but here are some delicious variations:
- Different Cake: Use angel food cake, sponge cake, or even crumbled shortbread cookies instead of pound cake.
- Add Chocolate: Drizzle chocolate sauce between layers or add mini chocolate chips to the cream filling.
- Make it Boozy (for adults): Sprinkle the cake cubes lightly with sherry, Grand Marnier, or Chambord before layering.
- Different Fruits: Use peaches, mangoes, kiwi, or other seasonal fruits instead of or in addition to the berries.
- Add Lemon Curd: Swirl some lemon curd into the cream cheese filling for extra tang.
How to Make Triple Berry Trifle Dessert
Let me show you how incredibly simple it is to assemble this stunning Triple Berry Trifle:
Prepare Cake and Berries
- First, I cut the pound cake into roughly 1-inch cubes. I can use store-bought pound cake to save time, or prepare my own from a box mix (like the Betty Crocker one mentioned) or from scratch.
- I prepare my berries: wash and dry the blueberries and raspberries, and slice the strawberries. I set aside a few of each type of berry for garnishing the top later.
Make Cream Filling
- Using a cold bowl and a high-speed mixer (stand mixer or hand mixer), I whip the cold heavy cream until stiff peaks form. Stiff peaks mean the cream holds its shape when the beaters are lifted. This usually takes several minutes.
- In a separate large bowl, I beat together the softened cream cheese, lemon zest, and white sugar until smooth.
- I mix in the whole milk until incorporated.
- Gently, using a rubber spatula, I fold the whipped cream into the cream cheese mixture until just combined. I want the mixture to be thick but spreadable.
Assemble the Trifle
- Now for the layering! I add a layer of pound cake cubes to the bottom of my trifle dish, covering it completely. I usually make two layers of cake cubes for the base.
- I top the cake layer with half of each type of berry (strawberries, blueberries, raspberries).
- Next, I carefully spread half of the whipped cream/cream cheese mixture over the berries.
- I repeat the layers: another double layer of cake cubes, the remaining half of the berries, and the remaining half of the whipped cream mixture.
Garnish and Chill
- I top my beautiful Triple Berry Trifle with the few berries I set aside earlier and an extra dollop of whipped cream if desired.
- I cover the trifle (plastic wrap works well) and refrigerate until ready to serve. Chilling for at least 1-2 hours allows the flavors to meld, though it can be served sooner if needed.
Tips and Tricks for the BEST Trifle
Here are my secrets for making this Triple Berry Trifle truly exceptional:
- Use a Trifle Bowl: A clear glass trifle bowl shows off the beautiful layers, but any large glass bowl will work.
- Cold Cream: Ensure the heavy cream is very cold for it to whip up properly to stiff peaks.
- Softened Cream Cheese: Room temperature cream cheese ensures a smooth, lump-free filling.
- Layer Gently: Spread the cream filling gently over the berries and cake to maintain distinct layers.
- Chill Time: While edible immediately, chilling allows the cake to absorb some moisture from the cream and berries, and lets the flavors meld beautifully.
How to Serve
This Triple Berry Trifle is a showstopper dessert perfect for:
- Potlucks and Parties: Easy to make ahead and serves a crowd beautifully.
- Spring and Summer Gatherings: Highlights fresh seasonal berries.
- Holidays: A light and refreshing alternative or addition to heavier desserts (think Easter or 4th of July!).
- Brunches: An impressive sweet centerpiece for a brunch buffet.
Serve chilled, spooning servings into individual bowls, making sure to get all the delicious layers.
Make Ahead and Storage
Trifles are excellent make-ahead desserts! You can assemble this Triple Berry Trifle up to 24 hours in advance. Keep it covered tightly with plastic wrap in the refrigerator. Leftovers will keep in the refrigerator for 2-3 days, although the pound cake will continue to soften over time.
FAQs about Triple Berry Trifle
- Can I use frozen berries?
- Yes, thaw frozen berries completely and drain them very well before layering to avoid making the trifle watery. Fresh berries generally hold their shape better.
- Can I make homemade pound cake?
- Absolutely! A homemade pound cake would be delicious. Ensure it’s completely cool before cubing and layering.
- Can I use store-bought whipped cream instead of making it?
- Yes, you can substitute a large container of thawed Cool Whip or store-bought whipped cream, folding it into the cream cheese mixture as directed.
Enjoy this beautiful, easy, and incredibly delicious Triple Berry Trifle Dessert! It’s a perfect treat for sharing.
Print
Easy Triple Berry Trifle
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10–12 1x
- Category: Dessert, Trifle
- Cuisine: American
Description
This Triple Berry Trifle is a beautiful and delicious layered dessert, perfect for gatherings. It features cubes of pound cake layered with a creamy cream cheese whipped cream filling and a vibrant mix of fresh strawberries, blueberries, and raspberries.
Ingredients
For the Cake:
- 1 1/2 loaves prepared pound cake (store-bought or homemade from a box mix), cut into 1-inch cubes
For the Cream Cheese Whipped Cream Filling:
- 3 cups heavy cream, very cold
- 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
- 1 teaspoon lemon zest
- 1/2 cup granulated sugar
- 1/4 cup whole milk
For the Berries & Garnish:
- 1 cup fresh strawberries, sliced (plus a few extra for garnish)
- 1 cup fresh blueberries (plus a few extra for garnish)
- 1 cup fresh raspberries (plus a few extra for garnish)
- Extra dollop of whipped cream for garnish (optional)
Instructions
- Prepare Cake: Cut the prepared pound cake into approximately 1-inch cubes. Set aside.
- Whip Cream: In a large, chilled bowl, using an electric mixer with chilled beaters (or the whisk attachment of a stand mixer), beat the cold heavy cream on high speed until stiff peaks form. Set aside.
- Make Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese, lemon zest, and granulated sugar with an electric mixer until smooth and creamy. Mix in the 1/4 cup of whole milk until well combined.
- Combine Filling: Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula until just combined. Do not overmix. The mixture should be thick but spreadable.
- Reserve Berries for Garnish: Set aside a small handful of each type of berry (strawberries, blueberries, raspberries) for garnishing the top.
- Assemble the Trifle:
- Layer 1 (Cake): Place half of the pound cake cubes in the bottom of a large trifle dish or glass bowl, creating an even layer.
- Layer 2 (Berries): Top the cake layer with half of the sliced strawberries, half of the blueberries, and half of the raspberries.
- Layer 3 (Cream): Spread half of the cream cheese whipped cream mixture evenly over the berry layer.
- Repeat Layers: Repeat the layers: Add the remaining pound cake cubes, the remaining strawberries, blueberries, and raspberries, and finally, spread the remaining cream cheese whipped cream mixture over the top.
- Garnish: Top the trifle with the reserved berries and an extra dollop of whipped cream, if desired.
- Chill (Recommended): Cover the trifle loosely with plastic wrap and refrigerate for at least 1-2 hours (or up to 4 hours) before serving. This allows the flavors to meld and the trifle to chill properly.
- Serve: Serve chilled.
Notes
- Pound Cake: Using store-bought pound cake or a cake made from a box mix makes this dessert quick and easy. If using homemade, ensure it’s completely cooled before cubing.
- Cream Cheese: Use full-fat, block-style cream cheese softened to room temperature for a smooth, lump-free filling.
- Heavy Cream: Ensure the heavy cream is very cold for optimal whipping. Chilling the bowl and beaters also helps.
- Berries: Use fresh, ripe berries for the best flavor and appearance. Gently wash and dry them before slicing/using.
- Assembly: Layering in a clear glass trifle dish shows off the beautiful layers.
- Chilling: While you can serve it sooner, chilling for at least an hour or two allows the flavors to blend nicely.
- Storage: Store leftover trifle covered tightly in the refrigerator for up to 2-3 days. The cake will soften further over time.