Why You’ll Love This Recipe

This trifle is the ultimate showstopper, packed with layers of luscious cream, tender cake, and the bright burst of raspberries. The combination of cream cheese and whipped cream creates a rich and velvety texture, while the pound cake adds a delightful softness. It’s an easy-to-make dessert that looks impressive and tastes even better. Plus, it can be prepared ahead of time, making it perfect for stress-free entertaining!

Ingredients

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cream Mixture

In a medium bowl, beat the heavy cream with ¼ cup sugar until stiff peaks form.
In another bowl, cream together the softened cream cheese, lemon juice, vanilla extract, and ½ cup sugar.
Gently fold 2 cups of the whipped cream into the cream cheese mixture. Reserve the remaining whipped cream for topping.

2. Prepare the Pound Cake and Raspberries

Slice the pound cake into 18 slices, each about ½ inch thick.
Drain the raspberries, reserving the juice for later use.

3. Assemble the Trifle

Line the bottom of a 3-quart glass bowl or trifle dish with one-third of the pound cake slices.
Drizzle some of the reserved raspberry juice over the cake slices.
Spread one-fourth of the cream cheese mixture over the cake.
Sift one-fourth of the cocoa powder over the cream cheese mixture.
Sprinkle one-third of the raspberries over the cocoa.

4. Layer Again

Repeat the layers: pound cake slices, raspberry juice, cream cheese mixture, cocoa powder, and raspberries.
Top with the remaining cream cheese mixture.

5. Top and Refrigerate

Spread the remaining whipped cream over the top of the trifle.
Sift the remaining cocoa powder on top.
Cover the trifle and refrigerate for at least 4 hours before serving to allow the flavors to meld.

Servings and Timing

This recipe serves 18 people and takes approximately:

Prep time: 20 minutes
Additional time: 4 hours (for chilling)
Total time: 4 hours 20 minutes

Variations

Different Berries: Swap the raspberries for other berries like strawberries, blackberries, or blueberries for a mixed-berry trifle.
Alcoholic Twist: Add a splash of raspberry liqueur or a bit of vanilla extract to the cream cheese mixture for an adult version.
Cake Swap: If you prefer, use angel food cake, sponge cake, or even a homemade cake for a different texture.
Vegan Version: Substitute the cream cheese with vegan cream cheese and the heavy cream with coconut cream for a dairy-free option.

Storage/Reheating

Storage: Store the trifle in the refrigerator, covered, for up to 2 days.
Reheating: This trifle is best served cold and does not need reheating.

FAQs

1. Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work perfectly. Just be sure to gently handle them to prevent them from getting squished.

2. Can I make this trifle a day in advance?

Absolutely! In fact, making it the day before allows the flavors to develop even more, making it even more delicious.

3. Can I use a different type of cake?

Yes, feel free to substitute the pound cake with a sponge cake, angel food cake, or even a shortbread cookie base for different textures.

4. Can I use whipped topping instead of heavy cream?

You can use whipped topping as a substitute for the whipped cream, but fresh homemade whipped cream provides a richer taste and texture.

5. Can I make this trifle without cocoa powder?

Yes, you can omit the cocoa powder if you prefer. The trifle will still be delicious with just the creamy layers and raspberries.

6. How do I make this trifle more indulgent?

For a richer dessert, you can add a layer of custard or chocolate mousse in between the layers for added decadence.

7. Can I make a smaller batch?

Yes, you can scale the recipe down for a smaller trifle by halving or cutting the ingredients accordingly, and using a smaller dish.

8. Can I freeze this trifle?

It’s not recommended to freeze the trifle because the whipped cream and the cream cheese mixture may separate upon thawing. It’s best enjoyed fresh or after a few days in the fridge.

9. Can I add nuts to the trifle?

Yes, you can add chopped nuts like almonds, hazelnuts, or walnuts for a crunchy texture in between the creamy layers.

10. Can I make this trifle gluten-free?

Yes, you can use gluten-free pound cake or a gluten-free cake mix for the base to make this dessert gluten-free.

Conclusion

This Raspberry Trifle is a show-stopping dessert with layers of creamy indulgence, fresh fruit, and tender cake. With its balanced flavors and texture, it’s perfect for any occasion, whether it’s a special celebration or just a family dinner. Easy to make and even easier to enjoy, this trifle is sure to become a favorite!

Raspberry Trifle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raspberry Trifle is a creamy, fruity, and indulgent dessert with layers of rich cream cheese mixture, sweetened whipped cream, fresh raspberries, and soft pound cake. A perfect crowd-pleaser for gatherings, holidays, or any special occasion.

Author: Amy
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Yield: 18 servings
Category: Desserts
Method: Refrigeration
Cuisine: American

Instructions

1. Prepare the Cream Mixture:

In a medium bowl, beat the heavy cream with ¼ cup sugar until stiff peaks form.
In another bowl, cream together the softened cream cheese, lemon juice, vanilla extract, and ½ cup sugar.
Gently fold 2 cups of the whipped cream into the cream cheese mixture. Reserve the remaining whipped cream for topping.

2. Prepare the Pound Cake and Raspberries:

Slice the pound cake into 18 slices, each about ½ inch thick.
Drain the raspberries, reserving the juice for later use.

3. Assemble the Trifle:

Line the bottom of a 3-quart glass bowl or trifle dish with one-third of the pound cake slices.
Drizzle some of the reserved raspberry juice over the cake slices.
Spread one-fourth of the cream cheese mixture over the cake.
Sift one-fourth of the cocoa powder over the cream cheese mixture.
Sprinkle one-third of the raspberries over the cocoa.

4. Layer Again:

Repeat the layers: pound cake slices, raspberry juice, cream cheese mixture, cocoa powder, and raspberries.
Top with the remaining cream cheese mixture.

5. Top and Refrigerate:

Spread the remaining whipped cream over the top of the trifle.
Sift the remaining cocoa powder on top.
Cover and refrigerate for at least 4 hours before serving to allow the flavors to meld.

Notes

Different Berries: Swap raspberries for other berries like strawberries, blackberries, or blueberries.

Alcoholic Twist: Add a splash of raspberry liqueur to the cream cheese mixture for an adult version.

Cake Swap: Use angel food cake, sponge cake, or homemade cake for a different texture.

Vegan Version: Use vegan cream cheese and coconut cream for a dairy-free option.