Lemon Berry Trifle Recipe

Lemon Berry Trifle is a light, refreshing, and beautiful layered dessert that brings together sweet berries, zesty lemon cream, and tender cake in every spoonful. I love how it looks impressive in a glass dish but is actually super easy to assemble. It’s the kind of dessert I make when I want something that feels fancy but takes minimal effort.

Why You’ll Love This Recipe

I love this trifle because it combines bright citrus flavor with juicy berries and creamy layers. It’s the perfect dessert for spring and summer gatherings, but I’ve made it year-round using frozen fruit too. The layers of cake, lemon cream, and berries make each bite taste like sunshine. Plus, I can make it ahead, which is a big win for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pound cake or angel food cake (store-bought or homemade), cut into cubes

• Fresh berries (strawberries, blueberries, raspberries, or blackberries)

• Lemon curd

• Whipped cream or whipped topping

• Cream cheese (optional, for a thicker lemon cream)

• Lemon zest (for extra brightness)

• Mint leaves (optional, for garnish)

Directions

1. I start by cutting the cake into bite-sized cubes and setting it aside.

2. In a mixing bowl, I gently fold lemon curd into whipped cream. If I want a thicker texture, I beat some softened cream cheese with the lemon curd first, then fold in the whipped cream.

3. In a trifle dish or individual glasses, I layer a base of cake cubes, then spoon on a layer of lemon cream, followed by a layer of berries.

4. I repeat the layers until the dish is full, finishing with lemon cream and a generous topping of berries.

5. I garnish with lemon zest and mint leaves if I want a decorative finish.

6. I chill the trifle for at least 1–2 hours before serving to let the flavors meld.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15–20 minutes
Chill time: 1–2 hours (recommended)
Total time: About 1 hour and 30 minutes

Variations

When I want a shortcut, I use store-bought pound cake and pre-made lemon curd. I sometimes switch it up with vanilla or almond cake for a different flavor base. For a patriotic version, I stick to strawberries and blueberries. I’ve also made mini trifles in jars for picnics or parties.

Storage/reheating

I store the trifle in the fridge, covered, for up to 2 days. The cake softens the longer it sits, but I actually like how it absorbs the lemon cream over time. I don’t recommend freezing it—the texture won’t hold up after thawing.

FAQs

Can I make this trifle a day ahead?

Yes, I often make it the night before. Just keep it refrigerated and add any fresh garnishes (like mint) right before serving for the best presentation.

Can I use frozen berries?

Yes, I’ve used frozen berries—just thaw and drain them first. They might bleed a little into the cream, but the flavor is still great.

What kind of cake works best?

I like using pound cake or angel food cake. Pound cake gives a richer texture, while angel food cake makes it lighter and airier.

Is lemon curd necessary?

Lemon curd gives the trifle that bright, tangy flavor. If I don’t have it, I sometimes mix lemon juice and zest into sweetened whipped cream for a similar effect, though it won’t be as bold.

Can I make this dairy-free?

Yes, I’ve used coconut whipped cream and a dairy-free cake to make it suitable for those avoiding dairy. Just double-check the ingredients in any store-bought lemon curd.

Conclusion

Lemon Berry Trifle is one of my go-to desserts when I want something light, fruity, and easy to impress with. I love the layers of texture and flavor, from sweet berries to zesty lemon cream and soft cake. Whether I serve it in a big trifle dish or cute individual cups, it’s always a hit—and it couldn’t be easier to pull together.

Print