Description
A bright and layered dessert featuring tangy lemon cheesecake, fluffy whipped cream, and juicy mixed berries, all built between cubes of lemon pound cake.
Ingredients
- 1 lemon pound cake (about 12–16 oz loaf), cooled and cubed
- 4 cups mixed fresh berries (about 2 cups strawberries, 1 cup blueberries, 1 cup raspberries)
- Optional: 2–3 tablespoons granulated sugar for macerating
- Lemon cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (plus extra for garnish)
- 1/2 cup (120 g) sour cream or mascarpone
- 1 teaspoon vanilla extract
- Whipped cream:
- 1 1/2 cups (360 ml) heavy cream, chilled
- 2–3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake and berries: Slice cake into cubes; macerate berries with sugar if desired.
- Make the lemon cheesecake filling: Beat cream cheese, add powdered sugar, lemon juice, zest, sour cream, and vanilla until smooth.
- Whip the cream until medium-stiff peaks form.
- Assemble the trifle by layering cake, cheesecake filling, berries, and whipped cream in a trifle bowl.
- Chill for at least 2 hours before serving to let flavors meld.
Notes
Use room-temperature cream cheese for a smooth filling and chill bowls for whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American