Lemon Berry Trifle Recipe

Lemon Berry Trifle is a light, refreshing dessert layered with tangy lemon curd, fluffy whipped cream, juicy berries, and soft cake. It’s the perfect no-fuss treat that looks impressive but comes together easily. I love how the bright lemon flavor balances the sweetness of the berries, making every bite a burst of sunshine.

Why You’ll Love This Recipe

I love this trifle because it’s beautiful, simple, and totally customizable. It’s a great make-ahead dessert that’s ideal for spring and summer gatherings, but I’ve made it year-round with frozen berries, too. The creamy lemon layers and bursts of berry flavor create the perfect balance of sweet and tart. Plus, I can assemble it in a big trifle bowl or make it into individual servings for a pretty presentation.

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, cut into cubes
• lemon curd (store-bought or homemade)
• heavy whipping cream
• powdered sugar
• vanilla extract
• fresh berries (strawberries, blueberries, raspberries, blackberries)
• lemon zest (optional for garnish)

directions

1. I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

2. In a large bowl or trifle dish, I begin layering: I start with cake cubes on the bottom.

3. I spread a layer of lemon curd over the cake, then add a layer of whipped cream.

4. I scatter fresh berries over the cream, then repeat the layers until the dish is full.

5. I finish with a final layer of whipped cream and top with extra berries and a sprinkle of lemon zest.

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

Servings and timing

This recipe serves about 8–10 people.
Prep time: 20 minutes
Chill time: 1–2 hours
Total time: 1 hour 20 minutes (with chilling)

Variations

• I sometimes use vanilla or lemon pudding instead of lemon curd for a softer, milder flavor.

• For a shortcut, I use store-bought pound cake or even ladyfingers.

• I’ve made individual trifles in small jars or cups for portion control and presentation.

• A layer of mascarpone or cream cheese folded into the whipped cream adds richness.

• I swap the berries depending on what’s in season or use frozen berries that have been thawed and drained.

storage/reheating

I store the trifle in the fridge, covered, for up to 3 days. The cake absorbs the flavors the longer it sits, making it even more delicious the next day. I don’t freeze it, as the texture won’t hold up well after thawing. No reheating is needed—just serve it chilled or at room temperature.

FAQs

Can I make the trifle a day in advance?

Yes, I often make it the night before serving. It gives the layers time to meld and makes prep easier the day of.

What kind of cake works best?

Pound cake and angel food cake both work great. Pound cake gives a richer texture, while angel food cake makes it lighter.

Can I use frozen berries?

Yes, I thaw and drain them first so they don’t water down the trifle. They still add great flavor and color.

How do I keep the whipped cream from deflating?

I whip the cream until soft peaks and use it the same day for best results. If I need it to hold longer, I stabilize it with a bit of cream cheese or gelatin.

Is this dessert very sweet?

It’s balanced—lemon curd adds tartness, berries bring natural sweetness, and the whipped cream keeps it light. I adjust the sweetness of the cream depending on how tart my lemon curd is.

Conclusion

This Lemon Berry Trifle is one of my favorite desserts to make when I want something easy yet impressive. The layers of cake, lemon, cream, and berries come together into a show-stopping treat that everyone loves. Whether I’m hosting a party or just enjoying a sunny afternoon, this trifle always brings bright, fresh flavor to the table.