No-Bake Summer Berry Trifle Recipe

Luscious, vibrant berries layered with fluffy whipped cream and soft pound cake in a chilled glass dish. This dessert is perfect for 4th of July celebrations (it's red, white, and blue!!), BBQs, summer baby showers, potlucks, and more!

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 2

Total Time 2 25

Servings

Calories 577kcal

Equipment

Trifle Dish

Ingredients

Base

16 ounces pound cake I use Sara Lee

Berry Layer

16 ounces strawberries washed, hulled, and cut into slices
1 pint raspberries washed
1 pint blueberries washed
⅔ cup seedless raspberry jam

Creamy Layer

1 ¾ cup heavy whipping cream cold
16 ounces cream cheese room temperature
1 ¾ cup confectioner’s sugar
1 ½ teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
Fresh mint for garnish

Get Recipe Ingredients

Instructions

Prep: Cut the pound cake into 1-inch pieces and set aside a few pieces of fruit to garnish the top of the trifle.
Prepare Berries: In a large microwave-safe bowl, heat the raspberry jam for about 1 minute until it is liquidy. Add the prepared berries and toss to coat. Set aside until ready to use.
Prepare the Cream Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the confectioner’s sugar, vanilla extract, and lemon juice. Mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Layer the Trifle: In a trifle dish or a large clear bowl, layer ½ of the pound cake cubes on the bottom. Next, layer half of the berry and jam mixture, then add a layer of the cream filling, spreading it evenly over the berries and all the way to the sides of the bowl. Repeat the Layers, finishing with a layer of cream topped with fresh berries for decoration.
Chill and Serve: Cover the trifle with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to allow the flavors to meld. Just before serving, garnish with fresh mint leaves.

Video

Notes

Make-Ahead: The trifle tastes even better when made a day ahead, as the flavors have more time to blend.
Make sure the heavy cream is cold before whipping to ensure it thickens properly.
You can use angel food cake or sponge cake instead of pound cake for a lighter option.
Store covered in the refrigerator for up to 2 days. Note that the cake may become softer over time.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition