The College Housewife » Recipes » sweets » Summer Berry Trifle

Summer Berry Trifle

A Summer Berry Trifle is the perfect dessert for your next summer party! Made with layers of fluffy cake, velvety whipped cream cheese, juicy berries, and bright lemon curd, there’s something for everyone in each bite. While this treat is definitely decadent, it’s also an incredibly easy no-bake dessert!

elizabeth digging into the berry trifle with a large spoon

Why You’ll Love This Summer Berry Trifle

I absolutely love trifles because I enjoy the process of making them and eating them! I’ve made a darn good banana pudding trifle and an autumn-inspired pumpkin spice tiramisu trifle, but it’s time to let the summer season shine!

There’s nothing like a fresh juicy summer berry bursting on your tongue, so I used them as inspiration for today’s dessert. As a bonus – berries are multicolored so you can layer them in your trifle to look patriotic for July 4th. 

Make your berry trifle the day before, or whip it up in just a few minutes before your guests arrive. Below I’ve included variations and substitutions for when you fall in love and want to make a trifle for every occasion, because I can guarantee you will!  

Ingredients

To break this recipe down, you only have three sections to shop for: the cake, the fruit, and the whipped topping. I’ve listed a grocery list for you below, but be sure to check out the recipe card at the bottom of this post for exact measurements. 

bowls of strawberries, raspberries, blueberries, jam, mascarpone cheese, cream cheese, lemon, pound cake, and mint on a blue and white striped cloth

The Cake

Feel free to make your own pound cake or Angel food cake, if you want, but I used storebought to make life easier. 

The Fruit

  • Strawberries
  • Raspberries
  • Blueberries
  • Lemon – zest and juice
  • Honey

The Whipped Cream Cheese Topping

  • Mascarpone cheese
  • Cream cheese
  • Whipped cream
  • Vanilla extract – or vanilla bean paste
  • Lemon curd – storebought is fine!
  • Fresh mint

Variations

  • You can make mini versions of this recipe in individual serving glasses. It’s a cute touch!
  • Make this dessert all year long with whatever fruit is in season
  • Swap the cake cubes for ladyfingers!
  • Instead of cream cheese, use vanilla pudding. It’ll make the texture a little more dense but equally delicious. 
  • If you’re a chocolate lover, make this trifle a chocolate strawberry theme. Use brownies for the cake layer and strawberries for your fruit. Either omit the curd layer altogether or swap it with strawberry jam or chocolate ganache. 
  • Play around with your favorite flavors and get creative! 

How to Make a Berry Trifle

Step 1: Prep Cake

Cut your pound cake or angel food cake into 1-inch cubes and set them aside for assembly. 

Step 2: Prep Berry Mixture

  • Cut the strawberries in half (or in your desired shape) and put them in a large bowl. 
  • Add the raspberries, blueberries, lemon zest, juice, and honey to the bowl. 
  • Mix everything until well combined and the berries are evenly coated. 
  • Refrigerate the berry mixture for 30 minutes or more to allow the flavors to marinate.
  • Reserve a small amount of berries to decorate the top of the trifle, if desired. 
the left photo is of elizabeth putting lemon juice and zest on the berries and then right photo is her mixing everything together

Step 3: Cream Cheese Mixture

  • In a large bowl with a stand or hand mixer, mix together the mascarpone cheese, cream cheese, and vanilla extract. 
  • Mix until everything’s smooth and creamy, and then add the whipped cream and fold it together with the cream cheese mixture until smooth. 
  • Refrigerate until assembly. 

Step 4: Start Assembly

In a large trifle dish or clear glass bowl, add an even layer of cake cubes. Then, add ⅓ of the mixed berry mixture evenly distributed on top of the cake layer. 

A bowl of sliced pound cake slices on the left, and the berries being added on top of them to the right

Step 5: Add Cream

Add ⅓ of the cream layer on top of the berries and spread it evenly. Add ¼ cup of the lemon curd over the cream layer and spread it evenly over the cream. 

the left photo is elizabeth adding the cheese mixture to the trifle, and the right photo is the trifle with all layers added and berries and garnish on top

Step 6: More Layers + Garnish

Continue layering the cake, berries, cream, and curd layers until the trifle is full. Add the reserved berries to the top for garnish, or in a decorative pattern with fresh mint for garnish. 

an overhead photo of the top of the trifle with fresh berries and mint leaves for garnish

FAQs

Should a trifle be made the night before? 

You can make your trifle the night before, but it doesn’t have to be made the night before! It’s so easy to assemble, so I would recommend prepping the berry and cream cheese mixture the night before, refrigerating them, and then assembling the trifle the day next day a couple of hours before you serve it. 

How long will my berry trifle last? 

This yummy summer treat will last about 3 days covered in the refrigerator. After that, the texture won’t be great. 

What else can I eat leftover lemon curd with? 

Oh, you can eat a million different things with lemon curd! Stir it into your yogurt with granola, put it on ice cream, smear it on crepes/pancakes, fill your cakes/cupcakes with it, eat it with clotted cream on a scone, etc. 

the summer berry trifle on a blue and white striped table cloth photographed from the size so you can see the layers of cake, berries, and cream.

Summer Party Serving Suggestions

I would support you if you wanted to take a spoon straight to your trifle and call it dinner, but you might want to build a little menu around this treat to show it off! I’ve curated a list of ideas for you to serve your friends and family – let me know what they think! 

More Berry Treats You’ll Love

If you make this Summer Berry Trifle, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Elizabeth digging into the berry trifle with a large spoon

Summer Berry Trifle

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 810 servings 1x
  • Category: Sweets
  • Method: Stirring
  • Cuisine: American

Description

A Summer Berry Trifle is the perfect dessert for your next summer party! Made with layers of fluffy cake, velvety whipped cream cheese, juicy berries, and bright lemon curd, there’s something for everyone in each bite. While this treat is definitely decadent, it’s also an incredibly easy no-bake dessert!


Ingredients

Scale

For cake:

1 16 oz pound or angel food cake, cut into 1 inch cubes (I used store-bought)

For fruit:

2 lbs strawberries

1 pint raspberries

2 pints blueberries

1 lemon, zested

1 lemon, juiced

2 tbsp honey

For whipped topping:

8 oz mascarpone cheese

8 oz cream cheese, at room temp

2 cups whipped cream

1 tsp vanilla extract or vanilla bean paste

1 cup lemon curd (store bought okay)

Fresh mint


Instructions

  1. Cut pound cake or angel food cake into 1-inch cubes and set aside. 
  2. Cut strawberries in half or in desired shape and place In a large bowl. Add raspberries, blueberries, lemon zest, juice and honey to the bowl. Mix together until well combined. Refrigerate for 30 minutes or more to allow the flavors to marinate. Reserve a small amount of berries for the top to decorate if desired. 
  3. In a large bowl with a stand or hand mixer, mix together the mascarpone cheese, cream cheese and vanilla extract or paste. Mix together until smooth and creamy. Add in the whipped cream and fold together until smooth. Refrigerate until assembly. 
  4. In a large trifle dish or clear glass bowl, add an even layer of cake cubes. Add ⅓ of the mixed berry mixture on top of the cake cubes and evenly distribute.
  5. Add ⅓ of the cream layer on top of the berries and spread until an even layer. Add ¼ cup of lemon curd on top of the cream layer and spread out evenly. 
  6. Continue the cake, berries, cream and curd  layers until the trifle is full. Add the reserved berries on top for garnish or in a decorative pattern and garnish with fresh mint.

Notes

Make Ahead: You can make your trifle the night before, but you don’t have to! It’s so easy to assemble, so I would recommend prepping the berry and cream cheese mixture the night before, refrigerating them, and then assembling the trifle the day next day a couple of hours before you serve it. 

Keywords: summer berry, berry trifle

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

We Won!
Seen In