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This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Use store-bought cake if you’re short on time!

Trifles are an ideal party dessert, especially in the spring and summer. Served in a lovely glass bowl or trifle dish, the presentation is equally impressive and beautiful. You can prepare trifles in advance and even though I recommend homemade cake for those layers, you can definitely get away with store-bought. Especially when you take the time to make homemade whipped cream and homemade lemon curd!

Trifles are as show-stopping as tall layer cakes, but worlds easier to assemble. There’s always an exciting new layer to discover and unlike Rachel’s trifle, each layer is pretty pleasant!!!

Layers of amazing flavors! This Lemon Berry Trifle will make your day cool, literally! It is a very refreshing treat to eat on a sunny day. If you are having guests today, it is not too late to try this recipe. I am sure that once they get a bite of this fruity dessert, they would want to eat the whole thing so make sure to make enough to satisfy their craving! By the way, I only use fresh ingredients for quality purposes. It would taste a lot better if you use fresh ones.


2 cups heavy whipping cream

2 cups of milk

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2 (3.4 ounce) packages instant lemon pudding mix

2 tablespoons lemon juice

2 cups heavy whipping cream

¾ cup confectioners’ sugar

1 dash vanilla extract

1 (9 inches) angel food cake, cubed

3 cups sliced fresh strawberries

2 cups fresh blueberries


Step 1: In a large mixing bowl, add in 2 cups of whipping cream, lemon pudding mixes, lemon juice, and milk. Whisk until well mixed and the texture becomes smooth.

Step 2: Cover with plastic wrap and place inside the fridge for at least 1 hour or until set.

Step 3: In another large mixing bowl, add in the rest of the whipping cream. Beat until well mixed and bubbly.

Step 4: Slowly add vanilla extract and confectioners’ sugar and beat until well mixed.

Step 5: Whisk upright for the whipped cream to form sharp peaks.

Step 6: Arrange ½ of the angel food cake layer into a trifle bowl.

Step 7: Place a layer about ½ of the lemon pudding, ½ of the strawberries, and ½ of the blueberries on top of the cake layer.

Step 8: Top the blueberries with ½ of the whipped cream.

Step 9: Repeat this procedure until all the ingredients are arranged in layers.

Step 10: Cover with plastic wrap and place inside the fridge until set.

Step 11: Serve and enjoy!

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