This easy Raspberry trifle makes the perfect dessert when you want something sweet and simple. This dessert is no bake, uses simple ingredients, and comes together in 20 minutes. It boasts gorgeous layers of pound cake, berries, and a fluffy cream cheese mixture on top of raspberry jam.
The last time I made strawberry cheesecake trifle, our company went crazy! Trifles look beautiful and complicated to put together. Surprise! Using store bought cake saves a ton of time and hassle, make this easy dessert ready in just 20 minutes.
- pound cake – we used store bought for ease, but you can use a homemade recipe if you have one.
- Raspberry jam or preserves – we recommend seedless. The jam adds some sweetness and moisture to the pound cake layer.
- cream cheese – softened at room temperature before mixing so it’s creamy and not lumpy.
- fresh lemon juice – adds some tartness to the cream cheese mixture and helps to balance out the sweetness.
- confectioner’s sugar – adds sweetness to the cream cheese and whipped cream.
- heavy whipping cream – to make homemade whipped cream. We use whipped cream to lighten up the cream cheese and also top make gorgeous decorations on the top of the trifle.
- fresh raspberries – you’ll need three of the 6 ounce containers.
- Chocolate curls or cocoa powder for decorating – these are optional but make the dessert really pretty!
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Garnish this gorgeous dessert with fresh whipped cream, raspberries, a dusting of cocoa powder, chocolate shavings, or mini chocolate chips.
Substitutions and Variations
- Angel food cake – swap the pound cake for a store bought angel food cake or make it from scratch.
- Cool Whip – can use in place of the whipped cream but it should be folded in using a rubber spatula.
- Chocolate raspberry trifle – use a chocolate pound cake for the base. You can also create a pudding mixture using instant pudding and milk for more chocolatey flavor in place of the cream cheese layers or alternate.
- Frozen raspberries – because they have so much moisture as they thaw, it will make the cake a little soggy. I recommend omitting the jam if you use frozen berries. You can also thaw them first and drain them through a sieve to reduce the liquid.
- Homemade raspberry preserves – place raspberries in a saucepan with a little sugar and lemon juice and heat, mashing and reducing until mixture thickens. Use this instead of the jam in the recipe.
PREP: Set out cream cheese to come to room temperature.
Step 1: In a large bowl, use an electric mixer to beat the softened cream cheese with the lemon juice and a cup of powdered sugar until smooth.
Step 2: In a medium bowl, beat the heavy cream on medium-high speed until soft peaks form. Add the remaining powdered sugar, and continue mixing until stiff peaks form.
Step 3: Beat half of the whipped cream into the cream cheese mixture. Reserve the rest for the top layer of the trifle.
Step 4: Slice pound cake into pieces. Add ⅓ of the cake cubes to the bottom of the trifle dish in a single layer. Drizzle ⅓ of the jam over the cake.
Pro Tip: If you don’t have a pastry bag, use a large Ziploc bag and snip the corner.
Step 5: For the cream cheese layer, pipe ⅓ of the mixture over the jam and cake or add large dollops to cover.
Step 6: Sprinkle a heaping cup of fresh raspberries on the cream cheese.
Step 7: Repeat to make the second and third layers.
Step 8: Top the trifle with the reserved whipped cream, remaining raspberries, and chocolate shavings.
SERVE: Scoop out this delicious raspberry trifle and serve or refrigerate until you are ready.
- If you don’t have a trifle bowl, use a large punch bowl, glass mixing bowl, or individual glasses. The best part about trifle recipes is being able to see the beautiful layers.
- Whisk attachments work the best for making the whipped cream if using a stand mixer.
- When using a homemade pound cake, it needs to be cooled completely before placing in the trifle dish.
- If desired, add a tablespoon of vanilla extract to the cream cheese mixture.
- Omit the lemon juice if you would like, but it does balance out the sweetness.
- To make the jam pourable, warm it slightly in the microwave.
The average raspberry can have up to 120 seeds! – Delishably
Keep refrigerated in an airtight container or covered with plastic wrap for up to 3 days.
A trifle is a dessert that consists of layers of cake, fruit, custard, and whipped cream. It is typically served in a glass dish, allowing the colorful layers to be visible. Trifles can be made with various combinations of ingredients, such as sponge cake or ladyfingers soaked in alcohol or fruit juice, fresh or canned fruit, creamy custard or pudding, and a topping of whipped cream or sometimes jelly.
A trifle is a layered dessert sometimes made with cake, fruit, custard, pudding and whipped cream. It is assembled in a large dish and has a moist texture.
A parfait, on the other hand, is a layered dessert served in individual glasses. It typically includes yogurt or pudding, fruit, and granola or nuts, resulting in a creamier texture.
If you tried this Raspberry Trifle Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- 1 lb. loaf of pound cake
- 1 cup Raspberry jam or preserves
- 16 ounces cream cheese softened
- 2 tablespoons fresh lemon juice
- 1 ½ cups powdered sugar divided
- 3 cups heavy whipping cream
- 18 oz. fresh raspberries 3 – 6 oz. containers
- Chocolate curls or cocoa powder for decorating
- In a mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar until smooth and fluffy.
- In a separate bowl or the bowl of a standing mixer, whisk heavy whipping cream until soft peaks form. Add the remaining ½ cup powdered sugar and continue whisking until stiff peaks form.
- Beat half (about 3 cups) of the whipped cream into the cream cheese mixture, reserving the remainder for the top of the trifle.
- Slice the pound cake into pieces (or you can use slices).
- Build the trifle by layering ⅓ of the pound cake pieces. Drizzle ⅓ of the jam over the pound cake pieces.
- Dollop or pipe ⅓ of the cream cheese mixture over the pound cake and jam. (A piping bag or a gallon size Ziploc bag with the corner snipped off works great.)
- Sprinkle 6 oz. (a heaping cup) of raspberries over the cream cheese mixture in the trifle.
- Create a second and third layer of the ingredients, reserving some of the final raspberry layer to sprinkle over the top of the finished trifle.
- Pipe or dollop the reserved whipped cream over the top of the trifle. Add a few more raspberries and some chocolate curls, if desired, to decorate the trifle.
- Storage: Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.