Easy Layered Berry Trifle with Pound Cake
A quick and easy layered berry trifle featuring pound cake, fresh mixed berries, vanilla pudding, and whipped cream. Perfect for summer parties and casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) pound cake, cut into 1-inch cubes
- 3 cups (450g) mixed berries (strawberries hulled and sliced, blueberries, raspberries, blackberries)
- 1 package (3.4 oz / 96g) instant vanilla pudding mix
- 2 cups (480ml) cold milk (whole or 2%)
- 1 cup (240ml) heavy whipping cream, whipped to soft peaks
- 2 tablespoons (25g) granulated sugar (optional, for macerating berries)
- 1 tablespoon (15ml) freshly squeezed lemon juice
- 1 teaspoon (5ml) vanilla extract (optional)
Instructions
- Macerate the berries: In a medium bowl, toss mixed berries with granulated sugar and lemon juice. Let sit for 10 minutes to draw out juices.
- Make the vanilla pudding: Whisk instant pudding mix with cold milk until thickened (about 2 minutes). Stir in vanilla extract if using. Refrigerate for 5 minutes to set.
- Whip the cream: Beat heavy cream until soft peaks form. Gently fold whipped cream into the pudding until smooth and light.
- Assemble the trifle: Layer one-third of the pound cake cubes in a large glass bowl. Spoon a layer of pudding-cream mixture over the cake. Add a layer of macerated berries with some juice. Repeat layers two more times, finishing with berries on top.
- Chill the trifle: Refrigerate for at least 2 hours before serving to allow flavors to meld and cake to soak up berry juices.
Notes
Use ripe, firm berries without bruises for best flavor. For gluten-free, substitute with gluten-free pound cake or sponge cake. Instant pudding mix speeds preparation but homemade custard can be used. Avoid overmixing whipped cream and pudding to keep light texture. Chill at least 2 hours; longer chilling improves flavor. Store leftovers covered in fridge up to 3 days; do not freeze.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 275
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
Keywords: berry trifle, pound cake dessert, summer dessert, easy trifle, layered dessert, no bake dessert, party dessert