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!

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Recipe on sallysbakingaddiction.com

Trifles are an ideal party dessert, especially in the spring and summer. Served in a lovely glass bowl or trifle dish, the presentation is equally impressive and beautiful. You can prepare trifles in advance and even though I recommend homemade cake for those layers, you can definitely get away with store-bought. Especially when you take the time to make homemade whipped cream and homemade lemon curd!

Trifles are as show-stopping as tall layer cakes, but worlds easier to assemble. There’s always an exciting new layer to discover and unlike Rachel’s trifle, each layer is pretty pleasant!!!

She made half an English trifle… and half a shepherd’s pie! (Lol that’s two Friends desserts in a week.)

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Recipe on sallysbakingaddiction.com

Today’s lemon berry trifle is my latest kitchen creation. I assembled and photographed it a couple weeks ago when friends came to visit. It was an instant hit, so I made it again for my mother-in-law’s birthday this past weekend. The whole family gathered at our house to celebrate, so I chose this dessert not only because it feeds a lot, but for its ease of preparation. I also baked this easy funfetti cake with chocolate buttercream. Both desserts only had 1 serving left!

After preparing this lemon berry trifle for two separate large groups, I have some helpful make-ahead tips for you. But first, let’s discuss the layers.

Lemon Trifle Layers

  1. Lemon pound cake: I use and recommend my lemon pound cake recipe. You can prepare the cake a day or 2 in advance. Since there are other homemade components to the recipe, feel free to use store-bought pound cake or even angel food cake.
  2. Lemon cheesecake layer: The lemon cheesecake layer is the star of the show. It’s light, fluffy, and a pleasing balance of sweet and tart. It’s prepared with cream cheese, lemon curd, vanilla extract, and homemade whipped cream. I strongly suggest using homemade lemon curd and homemade whipped cream in this lemon berry trifle. Both taste considerably more appetizing than their store-bought counterparts. Homemade lemon curd can be prepared up to a week in advance and the whipped cream is only 3 basic ingredients!
  3. Fresh berries: No extra steps here, just layer fresh berries right into the trifle. Whichever berries you use, I recommend using fresh. Frozen berries are a convenient substitution when fresh berries are not available, but they leak juices in the trifle layers regardless if you thaw or not before layering. Think about how you want the fruit to taste and go from there.
  4. Whipped cream: Always homemade whipped cream. Prepared with heavy cream, a little sugar, and vanilla extract—you can’t go wrong with fluffy and lightly sweetened homemade whipped cream. Half of the whipped cream is beaten into the lemon cheesecake filling and the remaining half is spread or piped on top of the trifle. I used my Wilton 1M tip for piping.

This is my homemade lemon pound cake. Slice and cube the cake after it cools. The pound cake is the foundation of the trifle.

Deliciously moist lemon pound cake recipe on sallysbakingaddiction.com

Lemon pound cake for lemon berry trifle on sallysbakingaddiction.com

Lemon Cheesecake

The lemon cheesecake layer was everyone’s favorite. It reminded us of lemon mousse– very light and very airy. Homemade whipped cream not only tops the entire trifle, but is beaten into the cheesecake layer itself. This addition incorporates air into the lemon cheesecake layer, promising a fluffy texture instead of a heavy texture. All of the lemon flavor in this layer comes from lemon curd, so I definitely recommend using fresh. And all of the sweetness comes from the lemon curd and whipped cream. Store-bought versions of both, made with who the heck knows what, will quickly over-sweeten the entire dessert.

The lemon cheesecake layer uses 1 cup of my lemon curd recipe, so you’ll have 1/2 cup leftover.

Other Ways to Eat Lemon Curd

And if you don’t have plans to eat right away, you can freeze lemon curd for up to 3-6 months.

Homemade lemon curd on sallysbakingaddiction.com

Lemon cheesecake filling with whipped cream and lemon curd on sallysbakingaddiction.com

Homemade Whipped Cream

Homemade whipped cream is the finishing touch. You can use heavy whipping cream instead of heavy cream, but with its slightly higher fat percentage, heavy cream makes a sturdier whipped cream. If you’re using your stand mixer, don’t walk away from it. While beating heavy cream into whipped cream takes a few minutes, there’s only a few seconds between perfectly whipped cream (delicious!) and over-whipped cream (lumpy!).

Rescue tip just in case: you can always fix over-whipped cream.

Deliciously soft and creamy homemade whipped cream on sallysbakingaddiction.com

As we finished dessert on Sunday, I asked for everyone’s opinion.

Comments on Lemon Berry Trifle

  • Lemon is not overpowering
  • Just the right about of sweet
  • I’m having seconds
  • The pound cake is really good on its own AND with all the layers
  • The whipped cream is really creamy!
  • My new favorite dessert
  • So simple, but so good
  • When can you make it again?

That last comment was my favorite!!

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Recipe on sallysbakingaddiction.com

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Recipe on sallysbakingaddiction.com

So there we have it. Lemon berry trifle is a stunning dessert that can be prepared in advance and impresses anyone who takes a bite. In my eyes, that’s the sweetest ending to any party meal! You’ll also love tiramisu, too!

Print
This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Recipe on sallysbakingaddiction.com

Lemon Berry Trifle

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours, 30 minutes
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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

Whipped Cream

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

Lemon Cheesecake & Berry Layers

  • one 8-ounce block (224g) full-fat cream cheese, softened to room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 cup lemon curd (homemade or store-bought), at room temperature
  • 56 cups fresh 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. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
  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. (Whisk the whipped cream to reincorporate any liquid if needed.)
  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.

Notes

  1. Make Ahead Instructions: I suggest making the homemade lemon pound cake 1 day ahead of time. Let it cool, then cover and store at room temperature overnight. You can prepare the lemon curd up to 1 week before using. Store covered in the refrigerator until ready to use. After assembling the trifle, you can refrigerate for up to 6 hours before serving. If you wish to refrigerate for longer than 6 hours, I suggest making the whipped cream in two parts. To do so, only prepare half of it in step 2 (simply halve all the ingredients). Use this for folding into the lemon cheesecake layer in step 3. Prepare and assemble the trifle, then cover and store in the refrigerator for up to 1 day. When ready to serve, prepare the remaining whipped cream and add it on top of the trifle.
  2. Special Tools: KitchenAid Stand Mixer | Tilt-Head Glass Bowl | KitchenAid Hand Mixer | Glass Mixing Bowls | Trifle Bowl
  3. Shortcut: To save time, you can use store-bought pound cake or angel food cake.
  4. Frozen Berries: Frozen berries are a nice substitution, but they will thaw and leak their juices in the trifle layers. If you thaw them before layering, they’ll still be extra juicy.

79 Comments

  1. Saw this BEAUTY on Instagram and had to make it! Long time Sally fan. first time posting. Trifle was a childhood favorite of mine but this recipe was better than anything I had as a kid. Definitely make the pound cake and curd ahead of time. This will make day of assembly a cinche. This was the bell of my Sunday afternoon bbq. It still tested fantastic 2 days later when I brought it into work. Thank you again Sally!

    1. So happy you tried this trifle and I agree, it’s best to prepare the cake and curd ahead of time. Thank you so much for reporting back!

  2. Hi Sally, this trifle looks absolutely AMAZING. Lemon and blueberry is one of my favorite combinations. I’m really want to make one of your creations (either this or the layer cake) this weekend to take to a luncheon we’re hosting to show our appreciation for the cleaning and security staff at our school. My problem is trying to decide what to do. Trifles are so much easier to transport, but I don’t have a dish that will really let me layer properly, which sort of ruins the effect.

    Then I had a thought – why not combine the two! Is it possible to use the cheesecake layer from this recipe in place of the cream cheese frosting on the layer cake? Will it hold up the same? If not, can I use it as a filling if I make cupcakes instead of a layer cake?

    Thanks for the help!

  3. I made this yesterday for some dinner guests and it was great! Not too difficult to make but stunning visually and everyone loved it! Will definitely be making this one again!!

  4. Hi! Although I LOVE lemon pound cake, I’m not so sure my family will. Was thinking I can swap it out for your brown butter pound cake recipe and then also omitting the lemon curd out of the cheesecake filling. How do you think this would come out? Maybe I can add something strawberry related in somehow? Or just keep the filling as is or add some more sugar? Please advise! Thanks

    1. Brown butter pound cake, cheesecake filling, and berries would be delicious! You can even add in some strawberry compote. You can get as creative as you wish when making trifles!

  5. Hi Sally-
    I’m planning on making this trifle for a lemon lover’s birthday! However, not everyone at the office loves lemon. I was considering putting only half the amount of lemon curd into the cheesecake mixture, or omitting the lemon curd altogether. If I were to omit, would I need to add anything extra to the cheesecake mixture? Or would cream cheese, vanilla, and whipped cream be enough for that layer?
    Thank you! (I love your recipes by the way <3)

    1. Hi Elizabeth! You can definitely reduce or leave out the lemon. The cream cheese, vanilla, and whipped cream layer would need extra sugar since you are leaving out the lemon curd. I recommend at least 3-4 Tablespoons. You could even add some raspberry or strawberry jam or almond extract.

  6. I LOVE trifle! It’s such a stunning dessert, but not too hard to put together. Quick and easy desserts are so great during the summer, when all we want to do is get outside and enjoy the sunshine (and the ice cream ;)). This lemon berry trifle looks wonderful, and as I love lemon and berries and pound cake and whipped cream…I’m definitely making this. My mind has been whirling with different trifle ideas, and I have a feeling I’ll be doing a lot of experimenting this summer. Chocolate trifles, trifle with caramel, trifle with peaches, trifle with Oreos, trifle with orange, strawberry trifle…it’s gonna be so much fun! But I’ll make some other things in-between all the trifle madness, including your creamy lemon pie, fruity cupcakes, ice cream everythings, and icebox cakes. Looking forward to it already!

  7. Can this be layered in glass cups to make mini trifles? I don’t own a trifle bowl, as I don’t make them all that often (I should, though!), and I would hate to layer it in one of my plain metal mixing bowls. Those beautiful layers shouldn’t be hidden from view! And with minis, everyone can have their own trifle, which I think could be fun. Also, I’d like to layer leftover lemon curd in with everything else for extra lemon flavour; will there be enough leftover curd to do this? Thanks, Sally!

    1. Hi Erin! This lemon berry trifle is excellent as mini individual trifles! I recommend that you make an extra batch of lemon curd to be sure you have enough.

  8. Wow, wow, wow. I made this for Easter dinner. It was amazing, if I do say so myself. I will definitely be making this again. Worth every step. Thank you for an amazing recipe. Yum

  9. Hi Sally, can I keep the trifle in fridge or in room temperature? I’m thinking of make it for church event tomorrow.

    1. Best to keep in the refrigerator if you prepare it ahead of time. It can be at room temperature for a couple hours while serving though.

  10. This looks beautiful and delicious! Can you let me know what size trifle bowl you used for this lovely dessert? Thank you!

  11. Hi, My whipped cream is only about 2 cups, so am I putting one cup in the cheesecake mixture? One cup for topping? Thanks! looks pretty!

    1. Hi Susan! Did you only get 2 cups of whipped cream from the 2 cups of heavy cream? It should double in volume when whipped. If not, you can use half for the cheesecake layer and half for the topping.

      1. I didn’t get much more than 2 cups. I have never made whip cream before so I was not sure. Maybe I did not whip it enough, I will try again. Thanks for the rrply and the lemon curd is awesome!

  12. I saw it. I made it. It was beautiful and so worth the time! Will make again! The homemade poundcake and lemon curd-outstanding!

1 2

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

@sallysbakeblog

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×