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Red, White, and Blueberry Trifle


This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2005


  • 1/4 cup plus 1/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
  • 1 bar (8 ounces) reduced-fat cream cheese, room temperature
  • 1 cup heavy cream
  • 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
  • 3 cups fresh raspberries (two 6-ounce containers)


  1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

  2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

  3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

  4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Cook's Notes

Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.

Reviews Add a comment

  • socalbee
    20 FEB, 2017
    This is now my go-to trifle recipe, and it has the flexability for you to use any fruit you'd like. Much easier than messing with cooked custard, and the bowl has always been emptied at very party I've taken it to!
  • nannan
    14 JUN, 2015
    I was just wondering if you could make this recipe with frozen berries as it is our winter over here in N.Z.
  • June Ellison
    30 JUL, 2013
    I first made this desert for July 4th and loved it so much I made it again when berries were a little more expensive. The first time I stuck to the recipe spot on. Then when I made it again I used a few more raspberries and 2 pints of heavy cream and 16 oz of Mascarpone. It turned out great and was just a little taller. I think I might make this recipe every July 4th.
  • Shashi
    4 JUL, 2013
    This is an absolute favorite, and so, so easy. It's delicious, and I have been making it to rave reviews for years. Please be sure to use ALL the lemon juice mixture! Soak the pieces of cake. This is key to the recipe in my opinion. Enjoy!
  • MS12169037
    30 JUN, 2013
    Wonderful and delicious! Good combination of textures and color.
  • MS10809075
    5 JUN, 2011
    This is SO delicious! I would highly recommend this recipie. It is easy to make and a crowd pleaser. I have made this a few times with different fruit (bluberries, strawberries, rasberries, peaches, kiwi). YUM.
  • momeetothree
    4 SEP, 2010
    This dessert is fantastic. I made the recipe for a Fourth of July barbecue. By the time I walked up to the dessert table it was completely gone! The bowl was scraped and everything. I could not believe it. I loved the lemon taste with the pound cake. The fresh whipped cream makes a big difference too. Making again for labor day...
  • henna429
    30 AUG, 2010
    This Recipe turned out GREAT!!!. It was a huge hit at my party.. I used sara lee's frozen pound cake, instead of blueberries I added a can of fruit cocktail and strawberries. Everyone loved it.
  • Radhas
    2 JUL, 2010
    I substituted the heavy cream with low fat vanilla ice cream. It tasted great considering it's been a very hot summer here in India!
  • BethW88
    31 MAY, 2010
    This trifle was a huge hit!! It was gone as soon as the first piece was served. I also added strawberries, but any friuit would be great.