Summer Berry Trifle
Want a show-stopping dessert without spending hours in a hot kitchen? This effortless berry trifle looks like a gourmet masterpiece but comes together in minutes.
- 8 oz. cream cheese room temperature
- ½ cup powdered sugar + 3 tbsp.
- zest of 1 small lemon
- 1 teaspoon vanilla extract
- 1 ¼ cup heavy cream
- 2 baked pound cakes chopped into squares (buy pre-made in grocery)
- 2 lbs. strawberries washed, stemmed, sliced
- 12 oz. blueberries washed
- 12 oz. blackberries washed
- 12 oz. raspberries washed
- 1 Strawberry Ready-to-Use Glaze Pouch, 16 oz
Ingredient Prep:
- In a large bowl, mix cream cheese, lemon zest, powdered sugar with a hand mixer on medium speed until light and fluffy. Set aside. Next make whipped cream by adding 1 ¼ cup heavy cold cream, 3 tbsp powdered sugar and ½ tsp of vanilla. Mix with either a handheld mixer or stand mixer with the whisk attachment, beat on medium speed to start and then increase speed to high until the cream has thickened and soft peaks form. Finally gently combine the whipped cream into the cream cheese mixture by gently folding both together so the mixture remains light and fluffy. Set aside.
- Open 1 package of Strawberry Ready-to-Use Glaze Pouch, 16 oz into a bowl and set aside.
- Chop the poundcake into bite sized squares and set aside.
- Wash all fruit and set aside in a bowl.
Assembly:
- In a 12-14 cups trifle dish, add a layer of chopped pound cake. Next add a thin layer of strawberry glaze over the poundcake. Then add a layer of a mixture of the sliced strawberries, blueberries, blackberries and raspberries. Finally, add a layer of the whipped cream cheese sauce. Continue this process by layering poundcake, strawberry glaze, fruit and the whipped cream cheese mixture until all items have been used. Firmly pack the alternating levels onto each other while assembling as this will help the dessert stay together when serving.
- Garnish the top layer with the remaining berries. Wrap and place in the refrigerator for at least 6-8 hours. Trifle is best 24 hours after assembling.
Here are four foolproof secrets to making this crowd-pleasing dessert tonight:
1. Chill Your Heavy Cream
-
- Cold is key: Make sure your heavy cream is ice-cold straight from the fridge.
- Perfect peaks: Cold cream whips faster and guarantees a stiff, fluffy peak every single time.
2. Take the Pound Cake Shortcut
-
- Skip the oven: Use a pre-made pound cake from the bakery section.
- Zero stress: There is absolutely no need to bake from scratch; store-bought tastes just as amazing layered with fruit.
3. Streamline Your Strawberry Glaze
-
- Produce aisle pick: Look for pre-made strawberry glaze pouches in the grocery fruit section.
- Cool alternative: Grab a tub of Marzetti glaze for strawberries, usually located in the refrigerated produce aisle.
This post contains affiliate links. This means I may earn a commission should you chose to make a purchase using my link. It’s okay – I love all of these companies anyways, and you will too!
Shop the Post:
