This raspberry trifle creates a grand display of fresh berries, raspberry jam, pound cake, and whipped cream cheese layers snuggled together in a trifle bowl and finally garnished with chocolate curls for its debut.
Why this recipe works
Our raspberry trifle showcases both fresh raspberries and raspberry jam for a gorgeous dessert filled to the brim with refreshing sweet-tart flavors and soft pound cake. Using store-bought pound cake and raspberry jam makes this trifle quick to prepare, but you can definitely whip up a pound cake from scratch and put your homemade jam to use if preferred. Either way, this trifle will be a show-stopper.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – We used a store-bought cake, but you can use our recipe for homemade pound cake as well. Be sure the pound cake is completely cooled before slicing and assembling the trifle. Angel food cake can be substituted for pound cake if preferred.
FILLING – A softened cream cheese, lemon juice, and powdered sugar mixture is folded with whipped cream for a rich and airy filling. The lemon juice called for isn’t necessary, but it adds a bit of tartness to the cream cheese mixture to contrast the sweetness from the jam and pound cake.
RASPBERRY – You can use frozen raspberries instead of fresh. However, the frozen raspberries will release quite a bit of liquid as they thaw and may make the pound cake soggy. I would recommend omitting the jam if you do choose to use frozen raspberries. You can also thaw the frozen raspberries in a sieve and allow some of the excess juice to drain before adding to the trifle.
How to Make Raspberry Trifle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar with a hand mixer until smooth and fluffy.
- In a separate bowl or in the bowl of a standing mixer, whisk heavy whipping cream until soft peaks form. Add the remaining 1⁄2 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 1⁄3 of the pound cake pieces. Drizzle 1⁄3 of the jam over the pound cake pieces.
- Dollop or pipe 1⁄3 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.
Frequently Asked Questions & Expert Tips
Yes, absolutely. You can prepare this trifle a day in advance and store it in the refrigerator covered with plastic wrap until ready to serve.
Cover the trifle with plastic wrap and store it in the refrigerator for up to 3 days. As the trifle sits the pound cake will absorb a lot of the moisture, but it will still taste amazing!
Serving Suggestions
Garnish your raspberry trifle with chocolate curls, chocolate sprinkles, cocoa powder, or mini chocolate chips on top. You can also simply top with raspberries or add a few lemon slices along with fresh raspberries if you don’t want to incorporate chocolate.
If you’re looking for more of an individual serving dessert, check out our raspberry Jell-O parfaits.
More Trifle Recipes
- Tiramisu Trifle
- Lemon Lush Trifle
- Mixed Berry Trifle
- Strawberry Lasagna Trifle
- Lemon Blueberry Trifle
- Strawberry Shortcake Trifle
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Raspberry Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound loaf of pound cake
- 1 cup raspberry jam or preserves
- 16 ounces cream cheese softened, two 8 oz blocks
- 2 Tablespoons fresh lemon juice
- 1 ½ cups powdered sugar divided
- 3 cups heavy whipping cream
- 18 ounces fresh raspberries three 6 ounce containers
- chocolate curls, shavings, or cocoa powder optional as garnish
Things You’ll Need
- Hand mixer or stand mixer
Before You Begin
- When a recipe calls for softened cream cheese, it means the cream cheese should be at room temperature. Otherwise you will have a difficult time mixing it with the other ingredients. I recommend cubing the cream cheese and allowing it to sit on a plate at room temp for 30 minutes or until there’s no longer a chill to it.
- We used a store-bought pound cake, but you can use homemade. Be sure the pound cake is completely cooled before slicing and assembling the trifle.
- Lemon juice isn’t necessary, but it adds a bit of tartness to the cream cheese mixture to contrast the sweetness from the jam and pound cake. You can also add 1 tablespoon vanilla extract to the cream cheese mixture.
- You can use frozen raspberries instead of fresh. However, the frozen raspberries will release quite a bit of liquid as they thaw and may make the pound cake soggy. I would recommend omitting the jam if you do choose to use frozen raspberries. You can also thaw the frozen raspberries in a sieve and allow some of the excess juice to drain before adding to the trifle.
- Use chocolate curls, chocolate sprinkles, cocoa powder, even mini chocolate chips to top the trifle for a bit of chocolate flavor. You can also top with raspberries or add a few lemon slices along with fresh raspberries.
- To Store: Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
Instructions
- In a mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar with a hand mixer until smooth and fluffy.
- In a separate bowl or the bowl of a standing mixer, whisk the heavy whipping cream until soft peaks form. Add the remaining 1⁄2 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 1⁄3 of the pound cake pieces. Drizzle 1⁄3 of the jam over the pound cake pieces.TIP – Warming the jam in the microwave so that is pourable makes drizzling the jam quite simple.
- Dollop or pipe 1⁄3 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.
Nutrition
Lindsay Formaro
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Sue Malone says
I have made this twice in last two weeks. It has been a big hit. I used frozen and mashed berries with small amount of almond extract instead of jam. This is definitely a keeper. Thank you for this recipe.
Kellie says
Thanks for this recipe! If I made it again, I’d use less cream cheese, but it came out well.