Themes⚙
Mixed Berry and Cream Trifle Dessert
Layer cake cubes, whipped cream and juicy berries in this mixed berry trifle for a vibrant, make-ahead centerpiece at any holiday table.
Holiday Trifle with Berries and Cream is a layered dessert that combines cubes of airy sponge or pound cake, silky vanilla custard, lightly sweetened whipped cream, and an assortment of fresh or macerated berries—often strawberries, raspberries, blueberries, and blackberries. Built in a clear glass bowl or individual glasses to showcase its contrasting tiers, the trifle is assembled by alternating the cake (sometimes brushed with berry syrup or a splash of liqueur) with spoonfuls of custard, fruit, and cream, then finished with a vibrant berry garnish. Served well-chilled, this straightforward yet elegant dish is traditionally prepared for winter holidays such as Christmas but is equally popular at other festive gatherings, from spring brunches to summer cookouts, thanks to its adaptable ingredients and eye-catching presentation.
Mixed Berry and Cream Trifle Dessert
This trifle is a stress-free crowd-pleaser: the components can be prepped days ahead and simply stacked when you’re ready to serve. Feel free to swap in gluten-free cake, plant-based custard, or whatever berries look best at the market—its forgiving nature means it always turns out celebration-worthy.
Prep Time
30 minutes
30 minutes
Total Time
170 minutes
170 minutes
Ingredients
lb (about 12 oz) pound cake, cut into 1-inch cubes
- ¾ cup seedless raspberry (or strawberry) jam, gently warmed
- pint fresh strawberries, hulled and sliced (≈2 cups)
- pint fresh raspberries (≈2 cups)
- pint fresh blueberries (≈2 cups)
- pint fresh blackberries (≈2 cups)
- tbsp granulated sugar (for macerating berries)
- tbsp fresh lemon juice
- cups whole milk
- large egg yolks
- ⅓ cup granulated sugar (for custard)
- tbsp cornstarch
- tsp pure vanilla extract (for custard)
- cups cold heavy whipping cream
- tbsp confectioners’ sugar
- tsp pure vanilla extract (for whipped cream)
- tbsp orange liqueur or sweet sherry (optional, for moistening cake cubes)
- Fresh mint sprigs (optional garnish)
- Extra mixed berries (optional garnish)
Method
Wash strawberries, blueberries, raspberries, and blackberries, then gently pat them dry
- Hull and slice the strawberries into bite-size pieces
- Combine all berries in a bowl with granulated sugar and fresh lemon juice, then let the fruit macerate for 20 minutes
- Cut store-bought pound cake or angel food cake into 1-inch cubes
- Whisk cold heavy cream with powdered sugar and vanilla extract until soft peaks form and refrigerate the whipped cream
- In a separate bowl beat cream cheese until smooth, then fold in prepared vanilla pudding to create a light custard layer
- Drain the macerated berries, reserving the bright red juice in a small pitcher for later use
- Drizzle a few spoonfuls of the reserved berry juice over the cake cubes to moisten them lightly
- Arrange a single layer of moistened cake cubes in the bottom of a glass trifle bowl
- Spoon a layer of the cream cheese pudding mixture evenly over the cake
- Scatter a generous layer of mixed berries over the pudding
- Spread a layer of whipped cream over the berries, smoothing it to the edges of the bowl
- Repeat layering with more cake cubes, berry juice, custard, berries, and whipped cream until the bowl is filled, ending with whipped cream on top
- Decorate the surface with a final handful of fresh berries and optional mint sprigs
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld
- Serve the mixed berry and cream trifle chilled, scooping down through all layers for each portion
Nutrition (whole recipe)
Calories
5140 kcal Protein
60 g Fat
275 g Carbs
623 g Fiber
44 g Sugar
461 g
5140 kcal Protein
60 g Fat
275 g Carbs
623 g Fiber
44 g Sugar
461 g
Notes
Toast the cubed cake in a 300°F oven for 8–10 minutes; the slight dryness helps it stay fluffy instead of soggy once layered. For added luxe, fold 2 oz mascarpone into every cup of whipped cream. If you want a playful twist, macerate the berries in a splash of sparkling wine—tiny bubbles brighten each bite. Chill the finished trifle at least 4 hours so the flavors marry and the layers stay neat.
why this recipe
This mixed berry trifle is worth every whisk and whip because it delivers an effortless showstopper: jewel-toned berries soaked in their own juices mingle with pillowy clouds of vanilla-kissed cream and tender cake, creating layers of color and texture that look as spectacular as they taste. Each spoonful balances the bright tang of fresh fruit against the luxurious richness of the cream, while the make-ahead nature of the dessert frees you from last-minute stress and actually improves the flavor as the elements meld. Whether you’re feeding a small family gathering or a full holiday crowd, this trifle’s dramatic presentation, vibrant flavors, and foolproof assembly guarantee rave reviews and empty glasses.
FAQs
FAQ acf
Frequently Asked Questions
Can I assemble the trifle a day in advance without the cake becoming soggy?
Yes—if you lightly toast the cake cubes first and chill the finished trifle, the layers will hold up beautifully overnight. Baking the cubes at 300 °F for 8–10 minutes (or letting them sit out to dry) gives them enough structure to absorb the custard and berry juices without turning mushy, so you can assemble the dessert up to 24 hours ahead.
Can I use frozen berries instead of fresh, and how should I prepare them?
Yes—quality frozen berries are fine. Thaw them overnight in a colander set over a bowl, then gently pat dry and use the captured juices to moisten the cake or blend into the jam layer; this prevents excess water from making the trifle soupy while still delivering berry flavor. Fold the thawed berries in just before layering so they stay as intact as possible.
How can I make a dairy-free or vegan version of the trifle?
Use a vegan sponge or pound cake, prepare a “custard” by simmering canned coconut or oat milk with cornstarch and vanilla, and top the trifle with whipped coconut cream or aquafaba whip instead of dairy cream. Check that your jam and any liqueur are vegan, then layer and chill as usual—the flavors stay just as vibrant.