Layers of pound cake, raspberries, whipped cream, and cream cheese come together in this easy Raspberry Trifle Recipe. No baking required!
You ever have one of those recipes that becomes your thing? The one that gets requested at every family gathering, baby shower, Easter brunch, you name it? Yeah. This Raspberry Trifle Recipe is mine. It snuck up on me, too.
Years ago, I made it on a whim for a last-minute summer BBQ—half out of panic, half out of needing to use up some frozen raspberries and a store-bought pound cake that had been sitting in the freezer since the holidays. I didn’t think much of it. But then people started asking for seconds. And then thirds. My sister-in-law said it was “restaurant level.” My cousin took a photo. And just like that, this little no-bake beauty became the dessert.
And between you and me? It’s wildly easy. We’re talking store-bought shortcuts, five ingredients, and barely any effort. But it looks like it came out of a pastry chef’s dream. That’s a win in my book.
Why You’ll Love This Raspberry Trifle Recipe?
Let’s get real—sometimes you just want a dessert that delivers with zero stress. And this one? It’s reliable. It’s got layers. It’s got flavor. It’s a whole vibe.
-
No oven required. Zero sweat, literal and metaphorical.
-
Layers, baby. There’s something about a trifle that feels extra, even when it’s not.
-
Feeds a crowd. I’ve served this to 18 people, and there were leftovers. Barely.
-
Make-ahead friendly. Chill it overnight and it somehow tastes better the next day.
-
It’s totally flexible. Swap berries, booze it up, change the cake. Live your life.
Ingredient Notes:
I’m not a fancy baker. I like shortcuts that still taste amazing, and this recipe is full of them. Here’s what you’ll need—and why.
-
Heavy Cream: Whip it yourself and feel like a champ. The texture? Unbeatable.
-
Cream Cheese: Gives that tangy, cheesecake-y vibe. Don’t skip it.
-
Sugar: Two types—just enough to sweeten without overwhelming the fruit.
-
Lemon Juice & Vanilla: They wake up the flavor. Trust me.
-
Pound Cake: I use the kind from the freezer section. It soaks up the raspberry juice perfectly.
-
Frozen Raspberries: Thawed. Juicy. A little tart to balance all the creaminess.
-
Cocoa Powder: Optional, but if you like a little bitterness with your sweet, this is your moment.
How To Make Raspberry Trifle?
Step 1: Whip the Cream
In a medium bowl, whip your cream with 1/4 cup sugar until stiff peaks form. This is not the time for soft peaks—we want drama. Set some aside for the top.
Step 2: Make the Cream Cheese Filling
In another bowl, beat the softened cream cheese with lemon juice, vanilla, and 1/2 cup sugar. It should be smooth and dreamy. Fold in 2 cups of your whipped cream. Try not to lick the spoon. Or do. I’m not your boss.
Step 3: Slice and Juice
Cut your pound cake into 18 slices. Drain the raspberries but don’t throw away that juice—it’s flavor gold. You’ll drizzle it over the cake later.
Want To Save This Recipe?
Step 4: Layer Like a Legend
In a big glass trifle bowl (or just a deep clear bowl—don’t overthink it), start with a third of your cake slices. Drizzle with raspberry juice, then spread on a fourth of the cream cheese mixture. Dust with cocoa. Add a third of the raspberries. Repeat all of that two more times.
Top with the rest of the cream cheese mix, then that reserved whipped cream. Dust with more cocoa, and stand back to admire your masterpiece.
Step 5: Chill, Baby
Cover it up and let it sit in the fridge for at least 4 hours. I usually make it the night before. Everything softens and blends like magic.
Storage Options:
This baby keeps beautifully in the fridge for 2-3 days. The longer it sits, the softer it gets. It’s not freezer-friendly though—whipped cream and cream cheese get weird when frozen and thawed. Like, grainy-weird. Trust me.
Variations and Substitutions:
Feeling experimental? Go wild. This recipe plays well with others.
-
Other berries: Try strawberries, blueberries, or even cherries.
-
Chocolate cake: Sub the pound cake with chocolate sponge. You’ll never go back.
-
Boozy drizzle: Add a splash of Chambord or Amaretto to the berry juice for a grown-up twist.
-
Lighter version: Use Greek yogurt in place of cream cheese, or swap whipped cream for coconut whipped topping.
What to Serve with Raspberry Trifle?
This dessert pairs beautifully with:
-
Espresso or strong coffee: That creamy-tart-sweet combo with coffee is chef’s kiss.
-
Sparkling wine or Prosecco: Because why not feel fancy?
-
A cheese board: For balance. And to look impressive.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! It’s even better the next day.
Can I use store-bought whipped cream instead of making my own?
You can, but homemade is fluffier and more stable. Still, if you’re in a rush, Cool Whip is your friend.
Do I really need cocoa powder?
Nope! It adds a little bitterness and flair, but the trifle will still be delicious without it.
And there you have it. A Raspberry Trifle Recipe that’s equal parts impressive and effortless. It’s become part of my “greatest hits,” and every time I make it, it reminds me how the simplest things can bring the most joy.
If you try it, let me know how it goes. Got your own spin on it? I’d love to hear.
Can’t wait to see your trifle creations—bonus points if you add sparkles.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Trifle Recipe
Ingredients
- 1½ cups heavy whipping cream
- ¼ cup granulated sugar for whipped cream
- 2 packages 8 oz each cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1½ teaspoons vanilla extract
- ½ cup granulated sugar for cream cheese filling
- 1 package 10.75 oz prepared pound cake
- 2 packages 10 oz each frozen raspberries, thawed
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
Prepare the Whipped Cream:
- In a medium mixing bowl, combine the heavy whipping cream and ¼ cup granulated sugar. Whip on medium-high speed until stiff peaks form. Reserve 1 cup of the whipped cream for final topping.
Make the Cream Cheese Filling:
- In a separate bowl, beat the cream cheese until smooth. Add the lemon juice, vanilla extract, and remaining ½ cup sugar. Mix until fully incorporated. Gently fold in 2 cups of the prepared whipped cream until the mixture is light and fluffy.
Prepare the Cake and Berries:
- Slice the pound cake into 18 slices, each approximately ½-inch thick. Drain the thawed raspberries, reserving the juice for layering.
Assemble the Trifle:
- In a 3-quart glass or trifle bowl, arrange one-third of the cake slices at the base. Drizzle a portion of the reserved raspberry juice over the cake layer. Spread one-fourth of the cream cheese mixture over the cake, followed by a dusting of cocoa powder. Add one-third of the raspberries on top. Repeat this process two more times.
Finish the Top Layer:
- Use the remaining cream cheese mixture to cover the top. Gently spread the reserved whipped cream as the final layer and lightly sift additional cocoa powder over the top.
Chill Before Serving:
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours before serving to allow the layers to set and flavors to meld.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
