Capture the vibrant flavors of summer in this light and delicious berry trifle. Layers of tender pound cake, creamy vanilla pudding, and a medley of fresh berries create a refreshing and visually stunning dessert perfect for any occasion.
Why You'll Love This Summer Berry Trifle
Summertime means farmers markets are overflowing with delicious berries of all kinds. This easy berry trifle recipe for an easy summer berry trifle is perfect for this summertime abundance. It's easy to make and requires very few ingredients. Best of all, it's bright, cheerful, and refreshing, making it the perfect dessert for hot summer days.
This easy berry trifle 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!
- No Bake Delight: Cool and refreshing, perfect for hot summer days when you don't want to turn on the oven.
- Simple & Elegant: Easy to prepare with minimal ingredients, yet guaranteed to impress your guests.
- Flavors that Sing: The sweetness of the berries, the creamy richness of the pudding, and the fluffy cake combine in a symphony of textures and tastes.
- Customize to Your Taste: Choose your favorite berries, adjust the sweetness, and add a touch of whipped cream for a truly personalized dessert.
- Ideal for Sharing: Serve it at potlucks, barbecues, or any summer gathering.
So gather up your favorite berries and give this recipe a try! You won't be disappointed.
Easy Berry Trifle Ingredients
Bring the sunshine into your kitchen and enjoy the delightful simplicity of this summer berry trifle. It's a taste of summer that's sure to please everyone at the table.
- Pound cake - A 16 oz pound cake or Angel Food cake works perfectly.
- Strawberries, fresh
- Blueberries, fresh
- Blackberries, fresh
- Raspberries, fresh
- Philadelphia cream cheese (or any brand of cream cheese)
- Sour cream
- Powdered or confectioners sugar
- Mini marshmallows
- Lemon juice
- Vanilla extract
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Summer Berry Trifle
Once you make a trifle you can vary the ingredients in hundreds of ways. A trifle is more a general word for a layered dessert using cake, fruit, and a thick pudding, Jello, or cream. Alcohol like sherry or liqueur is sometime involved also!
Prep The Berries And Make The Filling
- Clean and remove the tops off the strawberries, and rinse the blackberries and blueberries. Let them drain in a colander, or dry off spread out on a cookie sheet.
- Ingredients needed for making this recipe are cake, cream cheese, sour cream, powdered sugar, lemon juice, vanilla, and some marshmallows.
- Soften the cream cheese ahead of time, or cream it alone with your mixer until it has softened. Then add the sour cream and the sugar.
Layer The Cake, Berries, And Pound Cake
- Start with a layer of cake on the bottom, then berries, then cheesecake filling. Repeat.
- On the last berry layer, make sure to heap them up higher in the middle so you have an artful presentation.
Chill The Trifle Before Serving
- Place your trifle in the refrigerator for up to 24 hours before serving. Be sure to cover the top lightly with plastic wrap to keep the berries fresh.
Another stunning presentation of this berry trifle is to serve them in individual mini trifle bowls or parfait cups.
The recipe will fill 8 easily, depending on the volume of the dish and how thick you make the cubed cake and berry layers.
Looking for more berry recipes? We have an amazing German Puff Pancake, a patriotic looking Fruit & Cheese Platter using fresh summer berries, and a 4th of July Rice Krispy Treats recipe for the kids!
- Fruit substitutions: Strawberries and blueberries are available longer in the year than blackberries and raspberries. You can easily use only one or two berries and still have an amazing berry trifle.
- You're not limited to berries though! Use fruit that is in season when possible, but frozen and canned fruits can also be used. See our variation suggestions below for other trifle variations.
- Filling substitutions - Instead of cheesecake filling, try stabilized whip cream (blend a tablespoon of sour cream into a pint of heavy cream before whipping the heavy cream). Chocolate pudding, Creme Anglaise, Diplomat Cream, or any other pastry style cream or your favorite pudding.
- Cake layer substitutions: Angel food cake, Devils food cake, Red Velvet cake, cubed donuts, broken Oreo or other cookies.
Here are some more fun trifle recipe variations:
- Stone Fruit Trifle - use slices of fresh dark damson plums, white nectarines, and yellow peaches.
- Black Forest Trifle- layers of chocolate cake, stabilized whip cream or your favorite pastry cream, and cherry pie filling.
- Banana Pie Trifle - layer sliced bananas, pudding, and vanilla wafers for this version.
- Tiramisu Trifle - layer coffee liqueur dipped vanilla cake or lady fingers with espresso flavored stabilized whip cream, and drizzles of chocolate syrup. Top with cocoa powder.
- Cover the summer berry trifle with plastic wrap and store for up to 24 hours in advance.
- You can store leftovers in the refrigerator also, up to 3 days.
Tips for Success
- Buy the cake ready made and all you have left to prepare washing the fruit, mixing up the the filling, & layering
- If you can find the 24.3 oz tub of Philadelphia No Bake Cheesecake filling, you literally can pull this stunning dessert together in less than 20 minutes!
Frequently asked questions
Generally no, as the fresh fruit will be softened and runny when back at room temperature. But, you can refrigerate this leftover summer berry trifle for up to 3 days generally.
A trifle is a common British dessert traditionally consisting of sponge cake soaked in sherry or other spirits, layered with fruits and a gelatin layer, finally topped with custard or pudding.
More Delish Ideas
Summer Berry Trifle
- 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)
- 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!
- 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.