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Berry Trifle

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A show-stopping dessert featuring layers of angel food cake, fresh berries, and a silky lemon-cream filling, perfect for brunches or gatherings.

Ingredients

Scale
  • 1 store-bought angel food cake (10–12 oz), cut into 1-inch cubes
  • 2 cups fresh strawberries, hulled and sliced
  • 1½ cups fresh blueberries
  • 1½ cups fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 8 oz cream cheese, softened to room temperature
  • 2 cups heavy whipping cream, cold
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • Zest of 2 lemons

Instructions

  1. In a large bowl, combine strawberries, blueberries, and raspberries. Sprinkle with ¼ cup granulated sugar and add 2 tablespoons lemon juice. Gently toss and set aside for 10 minutes to release juices.
  2. Slice the angel food cake into uniform 1-inch cubes and place in a large bowl.
  3. Zest the lemons into the softened cream cheese. Beat the cream cheese with powdered sugar until smooth, about 2 minutes. Add vanilla and beat until combined.
  4. In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
  5. Stir one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream.
  6. In a trifle dish, layer one-third of the cake cubes, one-third of the macerated berries, and one-third of the cream mixture. Repeat layers twice more for a total of nine visible layers.
  7. Garnish with the prettiest berries and mint leaves if desired. Cover and refrigerate for at least 2 hours or up to 24 hours.

Notes

For a tangier cream, swap out some cream cheese for mascarpone. Use frozen berries if fresh are unavailable.

Nutrition

Find it online: https://www.simplefamilydishes.com/berry-trifle-recipe/