Refreshing Creamy Raspberry Lemon Trifle
A light and indulgent dessert combining creamy lemon-flavored cream cheese and whipped cream with fresh raspberries and cake layers, perfect for gatherings and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups fresh raspberries
- 1 tablespoon granulated sugar (optional)
- 1 store-bought pound cake or angel food cake, cut into 1-inch cubes
- Fresh mint leaves (optional, for garnish)
- Extra lemon zest or thin lemon slices (optional, for garnish)
Instructions
- Cut pound cake or angel food cake into 1-inch cubes, set aside about 3 cups.
- In a medium bowl, toss fresh raspberries with 1 tablespoon granulated sugar and let sit for 10-15 minutes to macerate.
- In a large mixing bowl, beat softened cream cheese with powdered sugar and lemon zest until smooth.
- In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture using a rubber spatula.
- In a trifle dish or large glass bowl, layer 1/3 of cake cubes evenly on the bottom.
- Spoon half of the macerated raspberries with syrup over the cake layer.
- Spread half of the creamy lemon mixture over the berries.
- Repeat layers with remaining cake cubes, raspberries, and finish with remaining cream layer on top.
- Cover with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours.
- Before serving, garnish with fresh mint leaves and lemon zest or thin lemon slices.
Notes
Use cold cream and chilled bowls for best whipping results. Fold whipped cream gently to keep mixture airy. Macerate raspberries for 10-15 minutes to release juices but avoid mushiness. Chill trifle for at least 2 hours to let flavors meld and cake soak juices. For dairy-free version, substitute coconut cream and dairy-free cream cheese. Use gluten-free cake for gluten-free option.
Nutrition
- Serving Size: 1 cup (250 ml)
- Calories: 280320
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: raspberry lemon trifle, creamy dessert, easy trifle recipe, summer dessert, layered dessert, homemade dessert