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!
- 1 9×5-inch loaf lemon pound cake, baked and cooled
- 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
- 5–6 cups fresh berries (I use blueberries and raspberries)
- optional: additional berries and lemon slices for garnish
- Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Special Tools: KitchenAid Stand Mixer | Tilt-Head Glass Bowl | KitchenAid Hand Mixer | Glass Mixing Bowls | Trifle Bowl
- Shortcut: To save time, you can use store-bought pound cake or angel food cake.
- 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.