Hello Friends!
One of my favorite things about summer is gathering family and friends around the table with something simple, beautiful, and delicious to share. Whether it’s a backyard cookout, a Fourth of July celebration, or an evening spent enjoying warm weather together, I always love ending the meal with a dessert that’s both easy to make and full of fresh seasonal flavor.
This Mixed Berry Shortcake Trifle has become one of my favorite summer desserts because it checks every box. Layered with fluffy whipped cream cheese filling, buttery pound cake, and sweet, juicy berries, it’s as beautiful to serve as it is delicious to eat. Best of all, it comes together with simple ingredients, making it perfect for both planned celebrations and last-minute gatherings.
One of my favorite things about serving a trifle is that every colorful layer becomes part of the presentation.
A clear trifle bowl instantly elevates the dessert table and lets all of those beautiful summer berries shine.
I hope this recipe becomes one of your summer favorites, too!
Serves: 10–12
Prep Time: 30 minutes
Chill Time: 30 minutes
INGREDIENTS
- 1 pound strawberries, quartered
- 1 pint blueberries
- 6 ounces raspberries
- 6 ounces blackberries, halved
- 2 teaspoons lemon juice
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces Cool Whip, divided
- 16 ounces pound cake
INSTRUCTIONS
Step 1
Combine the strawberries, blueberries, raspberries, and blackberries in a large bowl. Add the lemon juice and granulated sugar, then gently toss to coat. Let the berries sit for about 30 minutes.
This process, called maceration, softens the berries while drawing out their natural juices, creating an even sweeter, more flavorful filling.
Step 2
Slice the pound cake into 1-inch cubes and set aside.
Step 3
In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and 8 ounces of Cool Whip. Mix until smooth and creamy.
Step 4
In an 8-inch trifle bowl, begin layering the cream mixture, pound cake, and macerated berries. Repeat the layers until the bowl is beautifully filled.
Step 5
Finish with the remaining 8 ounces of Cool Whip and garnish with a generous spoonful of the macerated berries.
Serve immediately or refrigerate until ready to enjoy.
RECIPE NOTES
- This recipe was prepared in an 8-inch trifle bowl.
- Store leftovers covered in the refrigerator for up to 3 days.
Whether you’re celebrating a holiday, hosting a backyard gathering, or simply looking for a sweet way to end a summer meal, I hope this Mixed Berry Shortcake Trifle brings a little extra joy to your table.
What’s your favorite summer dessert? I’d love to know in the comments below!
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