Lemon Berry Trifle

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Use store-bought cake if you’re short on time!

Ingredients

Pound Cake

• 1 9×5-inch loaf lemon pound cake, baked and cooled

Whipped Cream

• 2 cups (480ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract

Lemon Cheesecake & Berry Layers

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 teaspoon pure vanilla extract
• 1 cup lemon curd (homemade or store-bought), at room temperature
• 5–6 cups (about 750g) fresh mixed berries (I use blueberries and raspberries)
• optional: additional berries and lemon slices for garnish

Instructions

1. Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
2. Make the whipped cream: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 3.
3. Make the lemon cheesecake layer: In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups) that you prepared in step 2.
4. Assemble: This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture. Begin with a base of lemon pound cake cubes. Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat. Finish with final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle. I used Wilton 1M piping tip to pipe the whipped cream on top.
5. Refrigerate for at least 2 hours and up to 6 hours (see make ahead tip if you wish to store longer). You can refrigerate uncovered for 2-4 hours, but I recommend loosely covering if storing longer than that. The time in the refrigerator gives the flavors a chance to settle and allows the pound cake to soak up some of the lemon cheesecake mixture.
6. Garnish with extra berries and/or lemon slices and serve cold. Cover and store any leftovers in the refrigerator for up to 2-3 days.
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