Raspberry Trifle
Sweet, creamy, and just the tiniest bit tart, this raspberry trifle brings together cream cheese, whipped cream, raspberry jam, pound cake, and fresh raspberries in swoon-worthy layers. No baking, no fuss — just dreamy, showstopping dessert magic that comes together with simple layering.
8
servings
Ingredients
For the Cream Layer
- 8 oz (226 g) cream cheese softened
- 1 cup (120 g) powdered sugar divided (see instructions)
- 1 tbsp (15 ml) lemon juice freshly squeezed
- 1 tsp (5 ml) vanilla extract
- 1.5 cups (355 ml) heavy whipping cream well chilled
For the Layers
- 1.25 cups (400 g) raspberry jam preferably seedless
- 12 oz (340 g) fresh raspberries divided
- 1 pound (454 g) pound cake store-bought or homemade, cut into 1-inch cubes
- chocolate curls optional, for garnish
Equipment
- Trifle Bowl or Large Clear Glass Bowl
- Electric mixer
- Mixing bowls
- Spatula
Instructions
- Beat the cream cheese until smooth: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, scraping the bowl as needed.
- Add sugar, lemon juice, and vanilla: With the mixer on low, blend in half the powdered sugar (1/2 cup), the lemon juice, and vanilla extract until well combined. Set aside.
- Whip the cream: In a separate chilled bowl, using clean beaters, whip the cold heavy cream. Gradually add the remaining half cup of powdered sugar and continue to beat until stiff peaks form.
- Fold cream into cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula, until no streaks remain.
- Start layering: Spread about half the raspberry jam in the bottom of a clear trifle bowl or large glass bowl. Scatter one-third of the raspberries on top.
- Add cake and cream: Layer in half of the pound cake cubes, then spread about half of the cream cheese/whip mixture on top.
- Repeat: Add another layer with the remaining jam, another third of the raspberries, the remaining pound cake, and most of the rest of the cream mixture (reserve some for the final top if desired).
- Finish and garnish: Top with the final cream layer, remaining raspberries, and chocolate curls (if using).
- Chill: Refrigerate for at least 1 hour (or up to overnight) before serving so the flavors and textures meld.
Notes
The trifle can be made a day ahead — cover and refrigerate until ready to serve. For best presentation, use a clear bowl to showcase the pretty layers. Feel free to substitute with blackberries, cherries, or even chocolate pound cake for a twist.
Nutrition
Calories: 420kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 150mg | Fiber: 2g | Sugar: 38g | Vitamin A: 850IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 1.1mg