This Lemon Berry Trifle has layers of pound cake, lemon cream and fresh strawberries and blueberries. This easy dessert is perfect for the 4th of July!
Quick Tips
- I use boxed pound cake mix to make this dessert extra simple! You can also buy frozen pound cake or make it from scratch (I love this recipe!)
- I made this Trifle with a lemon cream, but you can also easily switch it to vanilla flavored by swapping the lemon pudding for vanilla pudding
- Add other fresh fruit and berries to the fresh fruit layer as desired! I used fresh strawberries and blueberries
Equipment
- Hand or stand mixer
- Loaf pan
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Silicone spatula
- Trifle bowl or 9×13″ baking pan
Ingredient Notes
- Pound cake mix: baked per package instructions
- Instant lemon pudding mix
- Frozen whipped topping: Cool Whip or store brand
- Fresh berries: I use strawberries and blueberries
Love this Lemon Berry Trifle? Try these other easy trifle recipes!
How to make Lemon Berry Trifle
This Lemon Berry Trifle is super easy to make! Follow these two simple steps to assemble this easy trifle dessert.
- Prep the pound cake, lemon cream and berry layers
- Assemble the lemon berry trifle
How to make the trifle layers
Bake the boxed pound cake per package instructions. It should make one loaf.
Allow the pound cake to cool completely, then cut the cake into 1-inch cubes. Set the cubed pound cake aside.
Next you can make the lemon cream. Add the instant lemon pudding mix and cold milk to a large mixing bowl. Whisk together until it is well combined. It should begin to thicken.
Use a silicone spatula to fold in the thawed whipped topping. Mix until combined. Set the lemon cream aside.
To prep the berries, rinse them and pat them dry.
Slice about half of the strawberries into thin slices that will line the outside of the trifle bowl. This step is optional. All of the strawberries can just be diced if desired.
Dice the remaining strawberries. Set all of the berries aside.
How to assemble the lemon berry trifle
Add one layer of diced pound cake to the bottom of the pan.
Spread a thick layer of lemon cream over the pound cake.
Add a layer of strawberries and blueberries on top of the lemon cream.
Repeat these steps until you have filled your pan (you may end with some extra cream), ending with the berries.
Try these other summer desserts!
Lemon Berry Trifle
Ingredients
Equipment
Method
- Bake the pound cake per package instructions.
- Allow it to cool completely, then cut the cake into 1-inch cubes. Set aside.
- Add the instant lemon pudding mix and cold milk to a large mixing bowl. Whisk together until well combined. It should begin to thicken.
- Use a silicone spatula to fold in the thawed whipped topping. Mix until combined. Set the lemon cream aside.
- Rinse, drain and pat the strawberries and blueberries dry.
- Slice about half of the strawberries into thin slices that will line the outside of the trifle bowl. This step is optional. All of the strawberries can just be diced if desired.
- Dice the remaining strawberries and set them all aside.
- Add one layer of diced pound cake to the bottom of the pan.
- Spread a thick layer of lemon cream over the pound cake.
- Add a layer of strawberries and blueberries on top of the lemon cream.
- Repeat these steps until you have filled your pan (you may end with some extra cream), ending with the berries.
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