Summer Berry Trifle
This berry trifle is a fun and easy no-bake summer dessert! It’s filled with layers of fresh berries, whipped cream and store-bought vanilla cake.
Ingredients
Macerated Berries Layers:
- 1 lb (455 grams) fresh strawberries , chopped
- 1 cup (140 grams) fresh raspberries
- 1 cup (160 grams) fresh blueberries
- 1 cup (140 grams) fresh blackberries
- ¼ cup (50 grams) granulated sugar
- Juice of 1 lemon
- 2 Tbsp orange liqueur , such as Gran Gala or Cointreau (optional, see Notes)
Whipped Cream Layers:
- 8 oz (226 grams) cream cheese , softened to room temperature
- 2 cups (455 grams) heavy whipping cream , cold
- ½ cup (100 grams) granulated sugar
- 2 tsp vanilla extract
Cake Layers:
- 8-10 cups (455 grams) cubed store-bought vanilla cake , such as pound cake or angel food cake
Instructions
To prepare macerated berries:
- Add half of berries to a bowl with sugar and mash gently with a fork until lightly smashed and sugar is dissolved. Add remaining berries, lemon juice and liqueur (or vanilla) and stir until combined. Let berries sit for 20 minutes while you get everything else ready.1 lb (455 grams) fresh strawberries, 1 cup (140 grams) fresh raspberries, 1 cup (160 grams) fresh blueberries, 1 cup (140 grams) fresh blackberries, ¼ cup (50 grams) granulated sugar, Juice of 1 lemon, 2 Tbsp orange liqueur
To make whipped cream:
- Using an electric mixer beat cream cheese with sugar and vanilla until smooth and creamy, about 2 minutes. Transfer mixture to another bowl and set aside. No need to clean the mixer bowl.8 oz (226 grams) cream cheese, ½ cup (100 grams) granulated sugar, 2 tsp vanilla extract
- Beat heavy whipping cream to soft peaks on medium high speed. Reduce speed to low and add cream cheese mixture a spoonful at a time while the mixer is running. Mixture will be a little lumpy at first, continue to beat until smooth and fluffy.2 cups (455 grams) heavy whipping cream
To assemble berry trifle:
- Add a third of cake cubes (about 2-3 cups) to the bottom of a trifle dish. Top with a third of the berries, making sure to get some of the juices and drizzle them over the cake. Spread a third of the whipped cream over the berries.8-10 cups (455 grams) cubed store-bought vanilla cake
- Repeat 2 more times so you have 3 layers each of cake, berries and cream, ending with the whipped cream. Go slowly to keep layers looking clean and even in the dish.
- If desired, add some berries on top as a garnish before serving. Serve right away or within 24 hours for best results (store in the refrigerator if serve time is more than 1 hour after assembly).
Notes
- Use any combination of berries: Strawberries, raspberries, blueberries and/or blackberries, or even other fruit like peaches or cherries. You'll need about 4-5 cups total.
- Using orange liqueur is completely optional. Substitute with 1 tsp vanilla extract if you prefer.
- Exact amount of cake can be varied, based on your trifle dish and size of store-bought cake. The trifle dished used to develop this recipe was 8 inches and held about 3 quarts.
- A prepared yellow boxed cake mix works well for the cake cubes in this recipe. Prepare and bake in a 9x13-inch pan, cool, and cut into cubes. You will need about 2/3 of the cake for this recipe.
Calories: 746kcal, Carbohydrates: 119g, Protein: 11g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 225mg, Sodium: 1054mg, Potassium: 323mg, Fiber: 3g, Sugar: 77g, Vitamin A: 1120IU, Vitamin C: 29mg, Calcium: 168mg, Iron: 5mg
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