Summer Berry Trifle

5 from 1 vote

Make this easy Friday night creamy berry dessert that is a sweet berry trifle layered with strawberries, blueberries, butter pound cake and sweet cream. So simple and ready in minutes.

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Keyword: berry trifle

Servings:

Calories: 196kcal

Author: LaKita Anderson

Equipment

Glass Trifle Bowl

Ingredients

12 ounces butter pound cake
2 cups fresh blueberries
2 cups fresh strawberries, green removed and cut into quarters
8 ounces cream cheese, softened
7 ounces marshmallow creme
8 ounces whipped topping (optional)

Instructions

Begin the recipe by cleaning the 2 cups blueberries and 2 cups strawberries. Cut each strawberry into quarters and set aside.
Cut the 12 ounces pound cake into small cubed pieces and set aside.
Using a mixer, add the 8 ounces cream cheese and mix until smooth. Add the 7 ounces marshmallow cream and continue mixing until fully combined. Set aside.
Start building the berry trifle in a glass trifle bowl, begin with half the cut-up cake, topped by half the prepared strawberries and blueberries.
Top the berries with half of the sweet cream and spread in an even layer. Repeat the layers with the other half of the cake, berries and cream
Lastly, top the sweet cream with the 8 ounces of whipped topping in an even layer. Serve immediately or place into the refrigerator until ready to serve and enjoy!
Store covered in the refrigerator for up to 3 days.

Notes

The butter pound cake can be substitute with angel food cake in the same unit of measure.
The whipped topping layer is optional but completely worth adding. You can use regular whipped topping, sugar-free, or fat-free if you prefer.
The recipe is made with strawberries and blueberries, but you can also use raspberries or blackberries if you would like.
Allow the cream cheese to soften at room temperature before mixing, it combines better and is easier to mix with the marshmallow creme.

Nutrition