For a special celebration nothing compares to a luscious high rise dessert. Trifles are impressive and make a dramatic entrance yet they are surprisingly doable as each of their elements can be made ahead and assembled the day of the festivities. This trifle is chock full of berries nestled between layers of lemony pound cake and fluffy creamy cheesecake whipped cream. That is right, cheesecake whipped cream and man, was it good! The trifle is not too sweet allowing the natural goodness of the berries to shine. On the top layer I created a pretty design with the berries. The trifle was a huge hit!
Very Berry Lemony Cheesecake Trifle
Ingredients:
- 1 quart fresh strawberries, hulled and sliced
- 1-6 once container of each, blueberries, raspberries and blackberries, tossed together
- 4 tablespoons sugar, divided
- 1-8 once package of cream cheese, softened
- 1 pint of heavy cream
- 2 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1-10 once lemon pound cake cut into 1 inch cubes( I used a frozen Sarah Lee cake at room temperature); you could use an angel food cake also
Method:
1- Reserve enough berries to create the design of your choice for the top of your trifle.
2- Line the bottom of your trifle bowl with strawberry slices as shown. Mix the rest of the strawberries in a bowl and mix with 2 T of granulated sugar. Mash the strawberries lightly with a fork and set aside to macerate.
3- Cut your pound cake in 1 inch cubes.
4- Using an electric mixer, beat the heavy cream in a bowl, add 2 T of granulated sugar, and continue beating until stiff peaks form. In another bowl, beat the cream cheese until light and fluffy. Gently combine the whipped cream with the cream cheese being careful not to collapse the whipped cream. Add the vanilla and confectioner’s sugar and whip until just combined. You are now ready to assemble your trifle.
ASSEMBLY:
Layer about half of the cake in the bottom of your prepared trifle bowl. Spread a third of the cheesecake cream over the cake and top with half of the strawberries then half of the other mixed berries. Repeat. Finish with a layer of the cheesecake cream and decorate the top with the reserved berries in a design of your choice. Chill until ready to serve. Can be assembled up to 6 hours ahead.
Making an entrance with the yummy very berry lemon cheesecake trifle!
I am first in line so I will have my share first. 😀 This triffle looks incredibly delicious! And strawberries, creamcheese and cream? Wow! Happy FF to you. 🙂
Come on over Jhuls!
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I often struggle with triffle – not quite sure why – but I think this with the lemon in there might just temp me to try it again. Looks good!
Mixing the whipped cream w the cream cheese made it hold up really well without it getting soggy even for leftovers. I also tripled the fruit so it made the trifle fresh and agsin less like a soggy mess. I never like the alcohol soaking of the cake layers in trifles and fidn’t add any here. Hope you ll give this one a try!
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Any dessert with so many berries is a winner for me. This trifle looks amazing!
Thank you Hilda! It was really good! Sent from my iPhone
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Awesome that you included the pretty photo of yourself too! I personally think whipped cream or dab of yoghurt is best for berries so that they don’t get bogged down in flour and stuff. Marvelous!
Thank you Sue. Bold of me! I tripled the amount of fruit and it was a light and airy trifle that held up well and never got soggy. Happy FF! Celebrating in DC at parents weekend for our senior student so I haven’t had time to check out the other entries yet!
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Love this… delicious ingredients + beautiful presentation = a perfect dessert! I love trifles…and being it’s loaded with fruit, it’s healthy…right?? 😉 Thanks for sharing the trifle (and your recipe) with all of us celebrating the anniversary of Fiesta Friday, Johanne!
Thank you Nancy! As far as trifles go it was pretty healthy but was still decadent:))). Happy anniversary of FF! Thank you for hosting the big party!!!!
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Johanne, how nice to see your lovely face!! Your trifle sounds like a real winner – I’m not too keen on it being boozy either and I love all the extra fruit – delicious!! Well done on the links, by the way 😉 Thanks so much for bringing this the the table and a very Happy Fiesta Friday to you x
I’m tickled pink you noticed I figured out how to highlight the links dear teacher!!! Thank you for the compliments Selma and for hosting us!
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I’ve never made a trifle. I should start with this one.
That would be an honor Tracey! :))
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Oh what a lovely trifle Johanne, and a lovely picture of the chef :). I have always wanted to invest in a beautiful trifle dish like yours, but never had. I do enjoy putting trifles together, and yours surely sounds like it will be gone in no time. Happy weekend to you 🙂
Thank you Loretta, you’ve got me blusihing! I searched for the perfect trifle dish for years and finally found it from Pampered Chef. It all comes apart for storage! The base goes in the bowl and it has a lid. And it seems to be the perfect size for the quantity called for in most trifle recipes!
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I love trifles Julianna and I have a dish similar to yours and that is all I use it for. Mine is all one piece though! You look so pleased and pretty carrying your delicious treat 🙂
Thank you Judi! It was a fun night!
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Oops – I meant Johanne 🙂
Wow!! Now that’s my kind of trifle, it looks delicious!! I need a trifle dish like that!
The Pampered Chef sells them Great dish for a buffet Thanks Michelle
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This looks like an amazing trifle – I love the pudding/custard ones, but this looks fresher, lighter and absolutely delish!
And the last line and photo! Make an entrance – with your lovely silver spoon & pearls and that trifle! 🙂 Some entrance!
What a great special occasion dish!
Much lighter and fresher than traditional trifles which is what appealed to me. How bold of me to insert that last pic! My gravatar is a profile. Now you know what I look like!
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LOL! I just put the first ever photo of me on my personal facebook! In the bad lighting, I have to say I look pretty darn good! Perhaps I need to go public and drop my CALCULATOR!! 🙂 You’re an inspiration!
Go for it!
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I love trifle, and this one looks amazing! What a feast!!
Sure is Ginger!
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Very berry beautiful 😀 I love your trifle bowl too, need to get me one 🙂
The base comes apart for storage i side it with a lid too! Genious! Pampered Chef. I know you could create wonders with this vessel Naima! Thank you!
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I love that you showed each layer as it was being built- mmmmm 🙂 Your fruit is so lovely on the top too! 🙂
Thank you! So many trifles are really gooey messes and can end up too soggy to recognize elements, this held up so well and was really about the fruit’s freshness.
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What a pretty trifle Johanne! I love the fresh fruit and the freshness of the lemon flavor in your pound cake. I just love your header! Please tell me about it!
By header, do you mean the title Julie?
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J’aime beaucoup ton gâteau, il est tout simplement magnifique. Ce que j’aime le plus c’est quand tu dégustes une cuillère tu ne sais jamais sur quoi tu vas tomber (un peu plus de fruits, de gâteau ou de crème). Une vraie Bagatelle 🙂 Bonne semaine!
C’est tout à fait le bonheur d’une bagatelle! Merci et bonne semaine aussi! 🙂
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