Berry Trifle
A simple, festive no-bake dessert layered with buttery pound cake, fresh summer berries, and a light lemon-curd whipped cream. Perfect for Fourth of July gatherings and easy to make ahead.
Instructions
- 1
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- 2
Gently fold in the lemon curd until fully combined and fluffy.
- 3
Assemble the Trifle. In a large trifle dish, create three layers of each component.
- 4
Layer 1 Spread ⅓ of the pound cake cubes in the bottom. Top with ⅓ of the berries. Spread ⅓ of the lemon whipped cream over the berries.
- 5
Layer 2 Add another ⅓ of the pound cake cubes. Top with another ⅓ of the berries. Spread another ⅓ of the lemon whipped cream.
- 6
Layer 3 Finish with the remaining pound cake cubes. Add the remaining berries. Top with the remaining lemon whipped cream.
- 7
Decorate the top with extra strawberries, blueberries, and raspberries in a festive red, white, and blue pattern.
- 8
Optional: This trifle can be assembled up to 24 hours in advance. Cover tightly and refrigerate until ready to serve. The pound cake will soften slightly as it sits, creating an even more delicious, cake-like texture while the berries and lemon whipped cream meld together beautifully.