Lemon Berry Trifle

This show-stopping lemon berry trifle recipe includes lemon pound cake, fresh berries, a lemon cheesecake filling, and fresh whipped cream. Use store-bought cake if you’re short on time!

Ingredients

Pound Cake

• 1 9×5-inch loaf lemon pound cake, baked and cooled

Whipped Cream

• 2 cups (480ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract

Lemon Cheesecake & Berry Layers

• one 8-ounce block (224g) full-fat cream cheese, softened to room temperature
• 1/2 teaspoon pure vanilla extract
• 1 cup lemon curd (homemade or store-bought), at room temperature
• 5–6 cups fresh berries (I use blueberries and raspberries)
• optional: additional berries and lemon slices for garnish

Instructions

1. Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
2. Make the whipped cream: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 4.
3. Make the lemon cheesecake layer: In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups) that you prepared in step 2. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
4. Full instructions visit @sallysbakingaddiction