Mixed Berry Trifle with Sourdough Vanilla Pound Cake
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This Mixed Berry Trifle uses a sourdough vanilla pound cake base, a sweet cream cheese whipped topping, and strawberries, raspberries, blueberries, and blackberries, making this dessert perfect for the Fourth of July or any summer grill out!
Trifles are my husband’s favorite dessert, so when he saw this thing sitting on the kitchen table in all its glory, he went after it right away…and then had seconds. This dessert couldn’t be simpler to make!
What makes this trifle even more special is that the whipped topping is actually a cream cheese whipped cream. It’s…incredible!
I doctored these up with *all the berries*, which is perfect for Memorial Day, Fourth of July parties, or just any summer gathering!
The sourdough discard vanilla pound cake is so delicious and absolutely perfect for this trifle. It holds well and does a lovely job of soaking up all the juices from the berries.
Why You’ll Love This Recipe
- Beautiful presentation with minimal effort. The colorful layers of berries, cream, and cake create an impressive dessert that looks bakery-worthy in a trifle dish.
- A delicious way to use sourdough discard. The homemade vanilla pound cake adds a subtle tang and rich flavor that pairs beautifully with fresh berries and cream.
- Perfect for summer entertaining. This berry trifle is stunning enough for holidays, brunches, baby showers, and backyard gatherings while being incredibly easy to make.
- Layers of flavor and texture in every bite. Soft pound cake, juicy berries, and fluffy cream cheese whipped topping create the perfect balance of sweetness and freshness.
- Easy to make ahead. Assemble the trifle several hours or even a day in advance, making it an ideal stress-free dessert for hosting.
More Sourdough Desserts
- sourdough s’mores cookie bars
- sourdough sugar cookie bars
- sourdough raspberry white chocolate cookies
- sourdough discard brown butter chocolate chip cookies
Step-By-Step Instructions
Cut the cooled pound cake into 1-inch cubes.
Slice the strawberries and rinse the remaining berries.
Beat the cream cheese until smooth. Mix in the powdered sugar and vanilla. Slowly add the heavy cream and beat until stiff peaks form.
Layer pound cake, strawberries, and raspberries in a trifle dish. Add a layer of whipped topping. Layer pound cake, blueberries, and blackberries. Add another layer of whipped topping.
Repeat the layers until the dish is full. Finish with whipped topping and fresh berries. Refrigerate for at least 1 hour before serving.
Equipment Needed
- Large trifle dish or glass serving bowl
- Hand mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Knife and cutting board
- Small offset spatula or spoon for spreading layers
Storage
Refrigerator: Cover the trifle tightly with plastic wrap or an airtight lid and store in the refrigerator for up to 3 days.
Make Ahead: This trifle can be assembled up to 24 hours in advance, making it perfect for parties and gatherings.
Texture Note: The pound cake will continue to soften as it sits and absorbs moisture from the berries and whipped topping, creating an even more delicious texture the next day.
Freezing: Freezing is not recommended, as the fresh berries and whipped topping can become watery and lose their texture once thawed.
More Sourdough Dessert Recipes
- sourdough blueberry crumble loaf
- sourdough discard lemon pound cake
- sourdough blueberry lemon fritters
Mixed Berry Trifle with Sourdough Vanilla Pound Cake
Ingredients
For the Trifle
- 1 loaf Sourdough Vanilla Pound Cake cut into 1-inch cubes
- 2 cups sliced strawberries 300 g
- 2 cups blueberries 300 g
- 1½ cups blackberries 215 g
- 1½ cups raspberries 185 g
For the Cream Cheese Whipped Topping
- 8 ounces cream cheese softened to room temperature (226 g)
- 2½ cups heavy whipping cream cold (600 mL)
- 1½ cups powdered sugar 180 g
- 1 teaspoon vanilla extract 5 mL
Instructions
- Prepare the sourdough vanilla pound cake according to the recipe instructions and allow it to cool completely. Cut the cake into 1-inch cubes.
- Wash and prepare the berries. Slice the strawberries and set all of the fruit aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract and beat until fully combined.
- Slowly pour in the heavy cream while mixing on low speed. Increase to medium-high speed and beat until stiff peaks form.
- Add a layer of pound cake cubes to the bottom of a large trifle dish or glass bowl.
- Top with a layer of sliced strawberries and raspberries.
- Spread a layer of the cream cheese whipped topping over the berries.
- Add another layer of pound cake cubes, followed by a layer of blueberries and blackberries.
- Spread another layer of the cream cheese whipped topping over the berries.
- Repeat the layers until all ingredients have been used, finishing with whipped topping and fresh berries on top for garnish.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
