Lemon Berry Trifle
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!
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Servings: 30 servings
Equipment
- loaf pan
- trifle bowl or 9x13" pan
- measuring cups
- silicone spatula
- whisk
Ingredients
For the pound cake layer
- 1 box pound cake mix baked per package instructions (1 loaf)
For the lemon cream layer
- 2 boxes instant lemon pudding 3.4 ounce boxes
- 2 cups milk cold
- 16 ounces frozen whipped topping cool whip or store brand, thawed
For the berry layer
- 1-2 pounds strawberries sliced and diced
- 2 pints blueberries
Instructions
To make the pound cake layer
- Bake the pound cake per package instructions.
- Allow it to cool completely, then cut the cake into 1-inch cubes. Set aside.
To make the lemon cream layer
- 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.
To make the berry layer
- 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.
To assemble the 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.