Easy Berry Lemon Trifle

The Fourth of July hit.

Store-bought pound cake layered with summer berries and whipped cream make for a beautiful, celebratory dessert that you can pull off in record time.

Nature’s Candy

Seasonal berries are more than just sweet toppings: Strawberries are a good source of folate, a B vitamin important for tissue growth and cell function, while blueberries are often considered a superfood for being replete with antioxidants.

Prep Time
25 min
25 min


  • 1 pint raspberries
  • 1 tbsp orange liqueur (such as Grand Marnier) or fresh orange juice
  • 2 cups whipping cream
  • 2 tbsp organic evaporated cane juice (aka organic sugar)
  • 1 16-oz container Greek lemon yogurt
  • 5½ oz pound cake, cut into 1/4-inch-thick slices
  • 1 pint blueberries, rinsed and patted dry
  • 2 pints strawberries, hulled and sliced


1. In a small bowl, mash raspberries and orange liqueur with a fork. Set aside. In a large mixing bowl, whip cream and cane juice until stiff peaks form. Gently fold yogurt into whipped cream. Set aside.

2. Place one layer of cake in the bottom of a 2-quart trifle dish or glass bowl. (NOTE: You will need multiple cake slices to create a layer; break up pieces as needed to fit.) Spoon one-half of raspberry mixture over cake, making sure to spoon around edges closest to the bowl. Sprinkle with one-half of blueberries. Spoon one-half of whipped cream over blueberries.

3. Place remaining cake in bowl over whipped cream mixture. Top with remaining raspberry mixture, one- half of strawberries and remaining one-half of whipped cream.

4. Arrange remaining blueberries in upper-left corner of trifle. Arrange remaining strawberries into horizontal lines to create stripes. Serve immediately or cover and refrigerate for up to 5 hours.

Nutrition Information

  • Serving Size 1/12 of recipe
  • Calories 278
  • Carbohydrate Content 24 g
  • Cholesterol Content 59 mg
  • Fat Content 19 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 11 g
  • Sodium Content 75 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g