Lemon Berry Trifle is a light, refreshing dessert that’s bursting with bright citrus flavor and juicy berries. With layers of soft cake, creamy lemon pudding, and fresh fruit, this trifle is as beautiful as it is delicious. It’s perfect for spring and summer gatherings, brunches, or anytime you want an easy, no-bake showstopper.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pound cake or angel food cake (cubed)lemon pudding or lemon curdwhipped topping or whipped creammixed berries (strawberries, blueberries, raspberries, blackberries)lemon zestfresh mint (optional for garnish)
directions
Prepare lemon pudding according to package directions or use lemon curd for a richer option.
Wash and slice berries as needed. Pat dry to remove excess moisture.
In a trifle bowl or individual glasses, layer cubed cake on the bottom.
Spoon a layer of lemon pudding or curd over the cake.
Add a layer of mixed berries, then a layer of whipped topping.
Repeat layers until the dish is full, ending with whipped topping and a generous sprinkle of berries on top.
Garnish with lemon zest and fresh mint if desired.
Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Servings and timing
This recipe yields approximately 8 servings.Preparation time: 20 minutesChill time: 1 hourTotal time: 1 hour 20 minutes
Variations
Use vanilla or white cake if preferred.
Swap lemon pudding for Greek yogurt or mascarpone for a tangy twist.
Drizzle layers with limoncello or berry syrup for added flavor.
Add a layer of crushed graham crackers or cookies for crunch.
Make it dairy-free with coconut whipped topping and plant-based pudding.
storage/reheating
Store leftovers covered in the refrigerator for up to 2 days.Best enjoyed fresh, as the cake may soften more over time. Not suitable for freezing.
FAQs
Can I make this ahead of time?
Yes, you can assemble it a few hours in advance. Add final berry garnish just before serving for best presentation.
Can I use frozen berries?
Yes, but thaw and drain them well to avoid excess moisture.
What’s the best cake to use?
Pound cake and angel food cake both work well—choose based on your texture preference.
Can I make individual trifles?
Absolutely! Use small jars or glasses for a charming single-serve option.
Is lemon curd the same as lemon pudding?
No—lemon curd is richer and more tart, while pudding is creamier and sweeter.
How do I keep the layers neat?
Use a piping bag or spoon carefully to control placement, especially in clear dishes.
Can I make it sugar-free?
Yes, use sugar-free pudding, cake, and whipped topping options.
Does it need to be chilled?
Yes, chilling helps the layers set and flavors develop—don’t skip it!
Can I use whipped cream instead of whipped topping?
Yes, freshly whipped cream works beautifully and adds a luxurious texture.
Is this dessert gluten-free?
Only if you use a gluten-free cake and check other ingredient labels accordingly.
Conclusion
Lemon Berry Trifle is a dreamy dessert that’s light, fruity, and effortlessly elegant. Whether served in a grand trifle dish or as dainty parfaits, it’s a treat that feels special with very little effort. Refreshing, sweet, and perfect for warm-weather celebrations, it’s a guaranteed crowd-pleaser.
PrintLemon Berry Trifle Recipe
This Lemon Berry Trifle is a bright and refreshing layered dessert made with lemon pudding, fresh berries, whipped cream, and cubes of pound cake. It’s perfect for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (16-ounce) pound cake, cubed
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 cups cold milk
- 1 (3.4-ounce) package instant lemon pudding mix
- 1 cup lemon curd
- 2 cups whipped cream or whipped topping
- Fresh mint, for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the cold milk and lemon pudding mix for 2 minutes until thickened. Stir in the lemon curd until smooth. Set aside.
- In a trifle dish or large glass bowl, layer half of the pound cake cubes on the bottom.
- Spoon half of the lemon pudding mixture over the cake cubes and spread evenly.
- Add a layer of half the berries, followed by a layer of half the whipped cream.
- Repeat the layers with the remaining cake, pudding, berries, and whipped cream.
- Top with additional berries and fresh mint if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use store-bought pound cake for convenience or homemade if preferred.
- You can swap lemon pudding for vanilla if desired, and mix with lemon zest for flavor.
- Best enjoyed the same day, but can be made up to 24 hours ahead and refrigerated.
- Use clear trifle dish or mason jars for individual servings and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg