Berry Trifle Recipe

I made a Berry Trifle with lemony angel food, billowy cream cheese whipped cream, and so many berries it refuses to fit in one photo, so keep scrolling.

I am obsessed with this Berry Trifle because it hits the sweet-tart spot every time. I love the way torn lemon angel food cake soaks up berry juices but stays light.

I adore that cream cheese whipped topping, rich, billowy, stubbornly decadent. I make it when I want something that looks fancy but is zero drama.

And people actually fight over the edges in the Trifle Dish. It’s part cheesecake vibe, part summer chaos.

No fuss, just big layers of fruit and fluffy cream. I will make it every weekend without shame, seriously.

Ingredients

• Basically airy, sweet cake with a kiss of lemon that soaks up juices.
• Plus hulled strawberries add juicy, familiar sweetness and a bright pop.
• Blueberries bring small bursts of sweet-tart pop, tiny flavor bombs.
• Raspberries give a sharp, tangy zip that cuts through richness.
• Blackberries add deep, slightly earthy berry notes and heft.
• Cream cheese lends creamy tang and body to the filling.
• Powdered sugar keeps things gently sweet and silky, not grainy.
• Whipping cream makes fluffy clouds you’ll want to spoon immediately.
• Vanilla adds warm, cozy background flavor you hardly notice but love.
• Plus lemon zest gives aromatic, bright citrus that wakes everything up.
• Lemon juice adds fresh acidity to balance sweetness and richness.
• Basically lemon curd brings glossy, intense citrus punch, optional but lovely.
• Mint leaves offer a cool, herbal finish and pretty green contrast.

Ingredient Quantities

• 1 (16 ounce) lemon angel food cake, cut or torn into 1 inch pieces
• 2 cups strawberries, hulled and sliced
• 1 cup blueberries, rinsed
• 1 cup raspberries, rinsed
• 1 cup blackberries, rinsed
• 8 ounces cream cheese, softened to room temp
• 3/4 cup powdered sugar, sifted
• 1 1/2 cups heavy whipping cream, cold
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup lemon curd, store bought or homemade (optional but really nice)
• Fresh mint leaves for garnish (optional)

How to Make this

1. Place the softened cream cheese in a medium bowl and beat with a whisk or hand mixer until smooth, then add the sifted powdered sugar, lemon zest, and lemon juice and beat again until fully combined and a little fluffy.

2. In a chilled bowl, whip the cold heavy cream with the vanilla until soft peaks form, being careful not to over whip.

3. Fold about half of the whipped cream into the cream cheese mixture gently with a spatula until mostly combined, then fold in the remaining whipped cream until light and billowy but still slightly streaky.

4. Taste and if you want it tangier, fold in the optional lemon curd now, either mixed through or dolloped in pockets during layering for lemon surprises.

5. Prepare the berries: hull and slice the strawberries, rinse the other berries and gently pat dry so they dont water down the trifle.

6. Cut or tear the lemon angel food cake into roughly 1 inch pieces and set aside.

7. In a large trifle bowl or individual glasses, start with a layer of cake pieces, then spoon on a layer of the cream cheese whipped cream, then scatter a mix of strawberries, blueberries, raspberries, and blackberries. Repeat until you reach the top, finishing with a generous cloud of the cream mixture.

8. If you like, tuck small dollops of extra lemon curd between layers or on top, and press a few whole berries into the top layer for a pretty look.

9. Cover and chill the trifle for at least 2 hours so the cake soaks up flavors and the layers set; overnight is even better but the cake can get softer.

10. Just before serving, garnish with fresh mint leaves if using, then spoon into bowls making sure each serving gets cake, cream, and berries. Enjoy.

Equipment Needed

1. Medium mixing bowl
2. Chilled mixing bowl (for whipping the cream)
3. Whisk or hand mixer
4. Rubber spatula for folding
5. Measuring cups and spoons
6. Fine mesh sieve or sifter (for powdered sugar)
7. Paring knife and cutting board (for hullng and slicing berries)
8. Large trifle bowl or individual serving glasses
9. Citrus zester or microplane

FAQ

Berry Trifle Recipe Substitutions and Variations

• 1 (16 ounce) lemon angel food cake
  • Pound cake, cut into cubes — denser, so it soaks berry juices nicely
  • Sponge cake or genoise, torn into pieces for a lighter texture
  • Ladyfingers, if you want a more tiramisu-like, layered look
  • Store bought vanilla cake or yellow cake, if you cant find lemon
• 8 ounces cream cheese, softened
  • Mascarpone, for a richer, silkier filling
  • Full fat Greek yogurt, drained slightly for tang with less fat
  • Whipped ricotta, blended smooth for a lighter, slightly grainier flavor
  • Neufchatel cheese, almost same as cream cheese but lower fat
• 1 1/2 cups heavy whipping cream
  • Canned coconut cream, chilled and whipped, for a dairy free option with subtle coconut taste
  • Stabilized whipped cream (whipped cream with gelatin or a commercial stabilizer) to hold peaks longer
  • Vegetable based non dairy whipping cream, sold in many supermarkets, if you need vegan
• 1/2 cup lemon curd (optional)
  • Apricot or orange marmalade, for a sweeter, slightly chunky layer
  • Passion fruit curd or any citrus curd, for a tart swap with similar texture
  • Honey mixed with a bit of lemon zest and juice, if you want something quick and runnier

Pro Tips

1) Dry the berries really well before layering. If they’re even a little wet the cake will sog out fast and the whole thing gets watery. Pat them with paper towels and let them air dry a few minutes.

2) Chill everything that needs whipping — the bowl, beaters, and the cream. Cold cream whips faster and holds soft peaks better, so you won’t end up with grainy or curdled texture. But don’t overwhip, it goes from perfect to butter way quicker than you think.

3) Fold gently and stop when it’s still a tad streaky. If you keep folding until it’s perfectly uniform you’ll lose the light, airy feel. Use a big spatula and scoop from the bottom, lifting and turning. Your arm will get tired but the texture will thank you.

4) Layer with purpose and time it right. Put the cake in last-minute if you can, or assemble a few hours ahead but not too early unless you like a very soft trifle. If you want lemon bursts, dollop small spoonfuls of lemon curd into pockets instead of mixing it all in. Small pockets of tang are better than choking every bite.