Berry Trifle

4.97 from 58 ratings

This Berry Trifle is an easy, refreshing, and delicious dessert. It is bright and flavorful from the layers of lemon curd whipped cream, fresh berries, and sour cream pound cake.

Prep Time20

Total Time20

Course: Dessert

Cuisine: British

Servings: people

Author: Chef Lindsey

Ingredients

6 cups sour cream pound cake cubed, ½ a whole cake
2 cups heavy cream cold
2 cups lemon curd
4 cups mixed berries I used strawberries, blueberries, raspberries, & blackberries

US Customary - Metric

Instructions

Prep the layers:

By hand or in a stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
With a rubber spatula, recondition the lemon curd to loosen it. Then “sacrifice” a small amount of the whipped cream and fold it into the lemon curd. This small amount of cream will further loosen the lemon curd to make it easier to fold in the remaining cream. This is called “sacrificing” because you sacrifice the air in a small amount of the whipped cream by folding it in aggressively.
Fold the remaining amount of whipped cream in the lemon curd in increments.
Once the lemon curd whipped cream is complete, Slice the pound cake into 1-inch cubes.

Assemble the Trifle:

In the trifle dish, start by layering a base of whipped cream, followed by a layer of pound cake, whipped cream, and berries. Repeat until you reach the top of the dish.
Garnish the top with berries.
Refrigerate the trifle until ready to serve. This dessert is best if allowed to sit overnight but is delicious from the get-go. It can be made up to a week ahead!

Video

Notes

Yield – 1, 3-quart trifle dish.

Presentation – Serve in a large trifle dish or in individual trifle glasses.

Variations – For a fall dessert, make a spiced whipped cream with apple pie spice and layer with the sour cream pound cake and baked apple pie filling.

Storage – Store lightly wrapped in the refrigerator for up to 8 days.

Nutrition