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Lemon Raspberry Trifle

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This easy lemon raspberry trifle is a no-bake, layered dessert bursting with tangy lemon curd, juicy raspberries, soft cake, and fluffy whipped cream. Perfect for summer gatherings, it comes together quickly and is always a crowd-pleaser.

Ingredients

Scale
  • 12 oz pound cake or angel food cake, cut into 1-inch cubes (store-bought or homemade)
  • 1 1/2 cups lemon curd (homemade or store-bought)
  • 1 cup heavy whipping cream, cold (for lemon cream)
  • 3 cups fresh raspberries, rinsed and patted dry (divided)
  • 1/2 cup raspberry preserves or seedless raspberry jam (optional, for extra juiciness)
  • 1 1/2 cups heavy whipping cream, cold (for whipped cream layer)
  • 2–3 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • Lemon zest (for garnish, optional)
  • Additional raspberries (for garnish, optional)
  • Fresh mint leaves (for garnish, optional)

Instructions

  1. Cut the pound cake or angel food cake into 1-inch cubes and set aside.
  2. In a medium mixing bowl, whip 1 cup cold heavy cream until soft peaks form. Gently fold in 1 1/2 cups lemon curd to create a mousse-like lemon cream. Add a tablespoon of powdered sugar if desired for extra sweetness.
  3. In a small bowl, mash 1 cup raspberries with 1/2 cup raspberry preserves or jam. Set aside the remaining 2 cups whole raspberries for layering.
  4. In a clean bowl, whip 1 1/2 cups heavy cream with 2–3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form.
  5. Layer half of the cake cubes in the bottom of a trifle dish or large glass bowl.
  6. Spoon half of the mashed raspberry preserve mixture over the cake, letting it soak in.
  7. Scatter half of the whole raspberries on top.
  8. Spread half of the lemon cream over the berries, smoothing gently.
  9. Add half of the whipped cream, spreading evenly.
  10. Repeat layers with remaining cake, raspberry mixture, whole raspberries, lemon cream, and finish with the last of the whipped cream.
  11. Cover and refrigerate for at least 2 hours (up to overnight) to allow flavors to meld and cake to soften.
  12. Just before serving, garnish with lemon zest, extra raspberries, and fresh mint leaves if desired. Scoop and serve chilled.

Notes

For best results, chill your mixing bowl and beaters before whipping cream. The trifle can be made up to a day ahead; add garnishes just before serving. Use gluten-free cake or coconut cream for dietary adaptations. If using frozen berries, thaw and drain well to avoid soggy cake.

Nutrition

Keywords: lemon raspberry trifle, summer dessert, no bake, layered dessert, easy trifle, lemon curd, raspberries, whipped cream, pound cake, angel food cake

Find it online: https://jodierecipes.com/lemon-raspberry-trifle-recipe-easy-layered-dessert-for-summer/