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Lemon Berry Trifle

An elegant no-bake dessert with layers of creamy lemon pudding, fresh berries, fluffy pound cake, and whipped cream that comes together in just 30 minutes.
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Prep Time 25 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 store-bought pound cake, cut into cubes
  • 2 boxes instant lemon pudding mix (3.4 oz each)
  • 3 cups cold whole milk
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 lemon, zested
  • 2 tablespoons fresh lemon juice

Method
 

  1. Whisk together the instant lemon pudding mix and cold milk in a large bowl for 2 minutes until thickened. The mixture should coat the back of a spoon when ready. Let it sit for 5 minutes to fully set while you prepare other components.
  2. In a separate chilled bowl, beat heavy cream and powdered sugar with an electric mixer until soft peaks form. This takes about 2-3 minutes. The cream should hold its shape but still look silky and smooth.
  3. Gently toss sliced strawberries with lemon juice to prevent browning and enhance their natural sweetness. Keep blueberries and raspberries separate.
  4. Slice pound cake into 1-inch cubes.
  5. In a large glass bowl or individual cups, layer half the cake cubes, followed by half the lemon pudding, half the berries, and half the whipped cream. Repeat layers, ending with whipped cream on top. Sprinkle with fresh lemon zest for a beautiful finishing touch.
  6. Chill for 30 minutes before serving.

Notes

This dessert actually improves as it sits, making it perfect for preparing ahead. Can be assembled up to 4 hours before serving for best texture. Don't over-whip the cream or it will become grainy. Avoid using warm pudding as it will melt the whipped cream. Slightly stale cake works better as it holds its shape. Refrigerate for up to 2 days covered. Individual components can be stored separately for up to 3 days. Does not freeze well due to dairy components.