Berry Trifle Lemon Cream Layers

This Berry Trifle is that dreamy dessert you bring out when you want to wow everyone at the table or treat yourself to a little afternoon celebration With layers of tangy cream cheese filling fluffy cake and mounds of sweet fresh berries it feels both luscious and light This easy showstopper comes together fast and always disappears even faster

I started making this trifle for a July Fourth barbecue but now it is my go to whenever we need a festive centerpiece The berry colors never fail to make people smile

Ingredients

• Sugar: gives the glaze its sweetness and helps berries shine Choose superfine sugar for the smoothest finish
• Lemon juice: delivers fresh tartness Use freshly squeezed for the brightest flavor
• Water: thins the glaze just enough for even brushing
• Almond extract: adds depth and a subtle nutty note Opt for pure extract for best results
• Prepared angel food cake: makes things quick and keeps the base airy Look for a cake with a springy crumb
• Cream cheese: brings the classic tang and creaminess to the filling Use full fat and let it soften at room temperature
• Heavy whipping cream: folds in richness and lightness Chill it well before beating for fluffier peaks
• Blueberries: burst with juice and mellow sweetness Plump firm berries will hold up best
• Strawberries: offer juicy tartness along with vivid color Choose berries that are deep red with green tops for peak flavor

Step-by-Step Instructions

Prepare the Lemon Glaze:

Whisk sugar lemon juice and water together in a small saucepan Set the pan over medium high heat and stir constantly until all the sugar granules have dissolved into a clear liquid This ensures your glaze is silky not gritty

Add Almond Extract:

Once the glaze comes together smoothly remove the pan from the heat Immediately whisk in the almond extract so its flavor is fresh Set the glaze aside to cool slightly

Prepare the Angel Food Cake:

Cut the angel food cake into slices about one inch thick Use a gentle sawing motion so the cake stays fluffy Brush both sides of each slice with the warm lemon glaze then cube into one inch pieces This way each bit is tangy and moist

Make the Cream Cheese Filling:

In a large bowl use a mixer to beat softened cream cheese and sugar on medium speed for several minutes Pause and scrape the bowl to keep everything creamy Add the chilled heavy whipping cream Increase the speed and beat until soft peaks form and the mixture is light and billowy

Start Layering:

Arrange half of the cake cubes in the bottom of your trifle dish spreading them in an even layer Top with half of the blueberries scatter them for a jeweled look Gently spread half of the cream cheese filling so it reaches the edges finish this layer with half the sliced strawberries for a splash of color

Repeat the Layers:

Repeat the same process with the rest of the cake cubes followed by blueberries another layer of cream cheese filling and finally the rest of the strawberries Save a few extra berries for the final decoration on top

Chill and Serve:

Cover the trifle dish with plastic wrap and set in the fridge for at least one hour This rest time lets the flavors meld and the cake absorb moisture When you are ready to serve spoon into bowls and watch the layers tumble out beautifully

Save

My favorite part is swirling the last spoonful to catch every flavor Sometimes my sister and I race to snag the most berry filled layer which always makes us laugh

Storage Tips

Once assembled cover your trifle tightly with plastic wrap and refrigerate It is best enjoyed within twenty four hours for the freshest texture After that the layers may soften but flavors remain delicious Leftovers make a sweet breakfast treat on day two

Ingredient Substitutions

You can swap in raspberries or blackberries if blueberries are not available Use pound cake or even ladyfingers in place of angel food cake for a denser bite If you are out of almond extract vanilla extract works very well

Serving Suggestions

This dessert is perfect for summer cookouts baby showers or holiday gatherings Serve in elegant glassware for single servings or bring the whole bowl to the table for family style scooping Sometimes I sprinkle a little lemon zest on top for an extra bright pop

Recipe FAQs

→ Can I use other types of cake?

Yes, pound cake or sponge cake work well and add a richer texture to the layers.

→ How far in advance can I assemble it?

It’s best assembled the same day, but you can prepare it a few hours ahead and refrigerate until serving.

→ Can frozen berries be used?

While fresh berries give the best texture, well-drained frozen berries can be used in a pinch.

→ Is the lemon glaze necessary?

The lemon glaze adds moisture and a bright flavor, but the trifle can be made without it if desired.

→ How should leftovers be stored?

Cover tightly and refrigerate; best enjoyed within two days as the cake will continue to absorb moisture.

→ Can I substitute the cream cheese filling?

Mascarpone or lightly sweetened whipped cream can be substituted for a different texture and flavor.