Summer Berry Trifle
Summertime is a great time to enjoy all kinds of delicious berries. This easy dessert lets you enjoy that fresh flavor in a decadent summer berry trifle. This recipe features layers of no bake cheesecake filling, fresh berries, and cubed pound cake (from the store or homemade). It's the perfect dessert for a warm summer day!
Servings: 8
Calories: 445kcal
Equipment
Ingredients
- 2 lbs strawberries, fresh
- 1 lb blueberries, fresh
- 6 oz blackberries, fresh
- 6 oz red raspberries, fresh
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 cup mini marshmallows
- ½ cup confectioners sugar, (powdered sugar)
- 3 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 14.5 oz pound cake, from store bakery or frozen (see recipe card notes)
Instructions
- Wash and stem the strawberries and spread out on a paper towel or cloth covered baking sheet to drain and dry off. Rinse the blackberries, being careful as the are more fragile. Save the red raspberries for very last, rinsing lightly only and setting to drain off any water. Take care with the raspberries, as they can retain water.2 lbs strawberries, fresh, 1 lb blueberries, fresh, 6 oz blackberries, fresh, 6 oz red raspberries, fresh
- In a large mixing bowl, cream together the cream cheese, sour cream, powdered sugar, lemon juice, and the vanilla extract. Cream with a hand mixer until smooth and creamy. Remove the mixer beater and blend in by hand the marshmallows.8 oz cream cheese, softened, 8 oz sour cream, ½ cup confectioners sugar, (powdered sugar), 3 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 cup mini marshmallows
- Cube the pound cake up in about ¾" to 1" cubes. Divide into two piles. Add one pile of cubes to the bottom of the trifle bowl. Add berries to create a 1" layer. Add half the cheesecake filling if doing two layers of each (cake, berry, filling) or ⅓ of the filling if doing three layers of each.14.5 oz pound cake, from store bakery or frozen
- Repeat the layering a second time, stopping with the top being artfully arranged berries. Heap them up higher in the middle for a lovely presentation. Chill for at least 1 hour, then serve!
Notes
- You can make your own pound cake, or purchase a frozen Sara Lee pound cake. Or, your grocery bakery probably has them for sale freshly made. They usually range in size from 14 to 16 oz.
- The depth of your bowl will determine if you do two layers of each or three layers of each. Parfait glasses will have one layer each only.
Nutrition
Calories: 445kcal | Carbohydrates: 69g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 425mg | Potassium: 414mg | Fiber: 6g | Sugar: 45g | Vitamin A: 734IU | Vitamin C: 85mg | Calcium: 126mg | Iron: 2mg