This raspberry trifle is a stunning layered dessert of fresh raspberries, raspberry jam, tender pound cake, and a light whipped cream-cheese filling, finished with chocolate curls for an elegant touch.
Why this recipe works
This trifle combines fresh raspberries and raspberry jam for a bright sweet-tart flavor paired with soft pound cake and a creamy whipped cream-cheese layer. Using store-bought pound cake and jam keeps assembly quick, but feel free to use homemade pound cake or jam if you prefer. The contrast of tangy raspberries, rich cream cheese filling, and pillowy cake makes this dessert a show-stopping centerpiece.
Ingredients you will need
All measurements, ingredient details, and the printable recipe are included in the recipe card at the end of this post.
Ingredient info and substitution suggestions
Cake: A store-bought pound cake speeds assembly, but a homemade pound cake works beautifully—just be sure it’s completely cooled before slicing. Angel food cake can be used as a lighter alternative.
Filling: The filling blends softened cream cheese with lemon juice and powdered sugar, folded into whipped cream for a light, tangy-sweet cream. The lemon juice is optional but adds a pleasant contrast to the jam and cake.
Raspberries: Fresh raspberries give the best texture and appearance. Frozen raspberries can be used, but they release extra liquid as they thaw and may make the cake soggy. If using frozen berries, consider omitting the jam or draining excess juice through a sieve before assembling.
How to make raspberry trifle
Step-by-step photos and instructions below will help you visualize the process. Scroll to the recipe card at the bottom for the printable version with measurements and full instructions.
- Beat softened cream cheese with lemon juice and 1 cup powdered sugar until smooth and fluffy.
- Whip heavy cream in a separate bowl until soft peaks form. Add the remaining 1/2 cup powdered sugar and whip to stiff peaks.
- Fold about half (roughly 3 cups) of the whipped cream into the cream cheese mixture to lighten it, leaving the remaining whipped cream for the top of the trifle.
- Slice the pound cake into cubes or use pre-sliced pieces.
- Layer one third of the cake pieces in the trifle bowl and drizzle one third of the raspberry jam over them.
- Pipe or dollop one third of the cream cheese mixture over the cake and jam. A piping bag or a zip-top bag with the corner snipped works well.
- Scatter about 6 oz (a heaping cup) of raspberries over the cream layer.
- Repeat to create a second and third layer, reserving some raspberries for the top of the finished trifle.
- Finish by piping or spooning the reserved whipped cream over the top. Garnish with extra raspberries and chocolate curls, if desired.
Frequently asked questions & expert tips
Yes. Prepare the trifle up to a day in advance, cover with plastic wrap, and refrigerate until serving.
Cover with plastic wrap and refrigerate for up to 3 days. The pound cake will absorb moisture over time but the dessert remains delicious.
Serving suggestions
Top the trifle with chocolate curls, sprinkles, cocoa powder, or mini chocolate chips for a chocolate finish. Alternatively, garnish simply with extra raspberries or a few lemon slices for a fresher presentation.
More trifle recipes
- Tiramisu Trifle
- Lemon Lush Trifle
- Mixed Berry Trifle
- Strawberry Lasagna Trifle
- Lemon Blueberry Trifle
- Strawberry Shortcake Trifle
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Raspberry Trifle
IMPORTANT – Frequently asked questions and tips appear above in the post. Scroll up for additional details.
Ingredients
- 1 pound loaf of pound cake
- 1 cup raspberry jam or preserves
- 16 ounces cream cheese softened, two 8 oz blocks
- 2 Tablespoons fresh lemon juice
- 1 ½ cups powdered sugar divided
- 3 cups heavy whipping cream
- 18 ounces fresh raspberries
- chocolate curls, shavings, or cocoa powder optional as garnish
Things you’ll need
- Hand mixer or stand mixer
- Trifle bowl
Before you begin
- Bring cream cheese to room temperature before mixing to ensure a smooth filling.
- Use cooled pound cake for clean slices and layers.
- Lemon juice is optional but balances the sweetness; you may add 1 tablespoon vanilla if preferred.
- If using frozen raspberries, drain excess juice to avoid a soggy cake or omit the jam.
- Garnish options include chocolate curls, cocoa powder, sprinkles, or extra raspberries and lemon slices.
- To store: cover and refrigerate for up to 3 days.
Instructions
- Beat softened cream cheese, lemon juice, and 1 cup powdered sugar until smooth and fluffy.
- Whip heavy cream until soft peaks form. Add remaining 1/2 cup powdered sugar and whip to stiff peaks.
- Fold half of the whipped cream into the cream cheese mixture, reserving the rest for the top.
- Slice the pound cake into cubes or slices.
- Layer 1/3 of the cake in the bowl, drizzle 1/3 of the jam over it, then add 1/3 of the cream mixture. Warm the jam slightly if needed to make it easier to drizzle.
- Scatter about 6 oz raspberries over the cream layer.
- Repeat for two more layers, reserving some raspberries for the top.
- Top with the reserved whipped cream, garnish with raspberries and optional chocolate curls, and chill until serving.
Nutrition
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Calories: 725cal
These recipes are tested in a conventional oven. Oven performance varies, so an oven thermometer can help ensure accurate baking temperatures. Adjust times for different appliances as needed.