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
Scale
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.