Raspberry Trifle Recipe
A classic layered dessert of pound cake, whipped cream, cream cheese, and raspberries, elegantly arranged in a trifle bowl for a visually stunning and flavor-packed treat perfect for any gathering.
18 Servings
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
To make this Raspberry Trifle Recipe gluten-free, replace the prepared pound cake with a certified gluten-free pound cake or sponge cake. All other ingredients listed are naturally gluten-free, but always check labels—especially for items like vanilla extract and pudding (if used in variations)—to ensure no gluten-containing additives are present.