Our Lemon Cheesecake Berry Trifle is one of our most popular desserts and is most commonly described using the terms, “dreamy” and “heavenly.” This delicious treat is made with our buttery pound cake, fresh berries, creamy lemon curd cheesecake, and homemade whipped cream. I love that this trifle is perfect for any occasion whether it be a backyard BBQ, fancy luncheon, or you just have fresh berries to use up!
While there are many shortcuts you can use to prepare this dessert faster, I highly recommend using our pound cake recipe if possible and making our homemade whipped cream. It will really elevate the trifle to a whole new level and as an added bonus, you will have leftover pound cake to snack on because we do not use the entire cake!
Lemon Cheesecake Berry Trifle Process
We provide detailed instructions below in the recipe, but following are some general guides and tips on the trifle process.
Make Pound Cake
Using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary. It is important to beat the butter and sugar fully until it lightens in color. The sugar aerates the butter creating bubbles that are then used in the leavening process.
Add the eggs, one at a time, mixing well after each addition. By adding the eggs slowly, it helps liquids and fats disperse evenly creating a smooth suspension. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add half to the butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. The batter will be thick.
Bake Pound Cake
Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack. Cool completely before assembling trifle.
Make Whipped Cream
The key to making homemade whipped cream is to make sure your ingredients are cold, especially the heavy cream. In a large mixing bowl, we beat the cream cheese until smooth (about 1 minute). Add the confectioners’ sugar and beat slowly until incorporated. Then, add the vanilla and beat on medium speed until fully combined and smooth. Scrape down the sides with a spatula and beat again briefly. With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form. ‘Stiff peaks’ means that when you lift your paddle or whisk, peaks stand straight up. Do not over-whip at this point or you run the risk of it becoming runny and breaking down.
Make Lemon Curd Cheesecake
While making your own lemon curd is totally an option, this is one part of the recipe where I use store bought to speed up the process. My favorite lemon curd works perfectly in the lemon cheesecake and tastes absolutely delicious!
Using a handheld or stand mixer, beat cream cheese and sugar together until smooth. Add lemon curd and vanilla and mix until incorporated. Fold in two-thirds of the whipped cream prepared in the step above and mix until well combined.
Assemble Trifle
To assemble the trifle, begin by cutting slices of pound cake into 1 inch cubes. (I typically use ¾ of the pound cake. Whatever part you do not use, save for snacking!) Place a layer of cake cubes in the bottom of the trifle dish. Cover with a layer of berries (sliced strawberries, blueberries, etc) and then half of the lemon cheesecake mixture. Repeat with another layer of cake cubes, berries, and lemon cheesecake. Add a final layer of cake cubes and berries if they can fit in your dish and then top with last third of whipped cream. Decorate the top with additional berries if desired. Chill in the refrigerator for at least 2 hours prior to serving.
Can I Make Lemon Cheesecake Berry Trifle in Advance?
Yes! After the trifle is completed, allow it to chill in the refrigerator for at least 2 hours prior to serving. You may, however, make it a day in advance and store covered in the refrigerator. The trifle will last for up to 3 days in the refrigerator.
How Do You Test A Bundt Cake For Doneness?
Testing a bundt cake for doneness can be a little tricky due to its large size and density. Regular toothpicks are okay but do not test all the way through. I keep wooden skewers on hand specifically to test bundt cakes and they are super convenient.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cake batter once the eggs and dry ingredients have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Checking too early – Try to not open the oven door too often while baking as this could cause issues with the cake rising. The sudden influx of cool air could actually stop the rising process and cause the cake to collapse.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Bundt Pan – to bake cake
- Wooden Skewers – to test bundt cake for doneness
- Cooling Racks – to cool cake and dishwasher friendly!!
- Trifle Dish – to make trifle
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
If you liked this recipe, try our
Lemon Cheesecake Berry Trifle
Lemon Cheesecake Berry Trifle is made with our buttery pound cake, fresh berries, creamy lemon curd cheesecake, and homemade whipped cream.
Ingredients
- CAKE:
- 1 ½ cups (3 sticks) salted butter, softened
- 2 ½ cups (495 g) granulated sugar
- 3 eggs, room temp
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups (341 g) full-fat sour cream, room temp
- 1 Tbsp pure vanilla extract
- WHIPPED CREAM:
- 8 oz (1 block) full-fat cream cheese, cold
- 2 cups (240 g) confectioners’ sugar
- 1 Tbsp pure vanilla extract
- 5 cups heavy cream, cold
- LEMON CURD CHEESECAKE:
- 8 oz (1 block) full-fat cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 cup lemon curd, room temp
- 1 tsp pure vanilla extract
- BERRIES:
- 5 cups fresh berries (Strawberries, Blueberries, Raspberries, etc.)
- Additional berries for decor
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
- Step 2 CAKE: Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary. Add the eggs, one at a time, mixing well after each addition. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- Step 3 BAKE: Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack. Cool completely before assembling trifle.
- Step 4 WHIPPED CREAM: In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly. With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
- Step 5 LEMON CURD CHEESECAKE: Using a handheld or stand mixer, beat cream cheese and sugar together until smooth. Add lemon curd and vanilla and mix until incorporated. Fold in two-thirds of the whipped cream prepared in the step above and mix until well combined.
- Step 6 ASSEMBLY: Begin cutting slices of pound cake into 1 inch cubes. (I typically use ¾ of the pound cake. Whatever part you do not use, save for snacking!) Place a layer of cake cubes in the bottom of the trifle dish. Cover with a layer of berries (sliced strawberries, blueberries, etc) and then half of the lemon cheesecake mixture. Repeat with another layer of cake cubes, berries, and lemon cheesecake. Add a final layer of cake cubes and berries if they can fit in your dish and then top with last third of whipped cream. Decorate the top with additional berries if desired. Chill in the refrigerator for at least 2 hours prior to serving.
- Step 7 STORAGE: Store covered trifle in the refrigerator for up to 3 days.
- Step 8 MAKE AHEAD: This trifle can be made one day in advance. Store covered in the refrigerator.
- Step 9 TIME SAVER: To save time, you can use a store bought pound cake.
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