Hello Friends! This Mixed Berry Shortcake Trifle is always a hit at summer celebrations! It’s light, easy to make, and absolutely delicious! It’s made with layers of whipped cream cheese filling, moist pound cake, and sweet berries!
This yummy dessert is the perfect addition to any backyard cookout or patriotic holiday featuring the red, white, and blue! Here’s the easy recipe:
INGREDIENTS:
- 1 pound Strawberries, quartered
- 1 pint Blueberries
- 6 oz Raspberries
- 6 oz Blackberries, halved
- 2 tsp Lemon Juice
- 1/4 cup Granulated Sugar
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 16 oz Cool Whip
- 16 oz Pound Cake
INSTRUCTIONS:
Step 1:
- Add the strawberries, blueberries, raspberries, and blackberries to a bowl. Top with lemon juice and granulated sugar. Set aside for 30 minutes. This process (called maceration, softens and extract flavors from the berries.
Step 2:
- Slice the pound cake loaf into 1 inch slices. Set aside.
Step 3:
- Add softened cream cheese, powdered sugar, vanilla extract, and 8 ounces of Cool Whip to a bowl or stand mixer. Mix until all ingredients are evenly combined
Step 4:
- In a trifle bowl, layer cream, pound cake, and macerated berries. Repeat this step 2 more times.
Step 5:
- When you reach the top layer of pound cake, add 8 ounces of Cool Whip. Garnish with a dollop of macerated berries and enjoy!
For this recipe I used an 8 inch triple bowl. Cover and store leftover Mixed Berry Shortcake Trifle in the refrigerator for up to 3 days.
What’s your favorite summer dessert? I’d love to know!
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