Raspberry Trifle Recipe

This raspberry trifle is an elegant dessert that looks like it came from a bakery window. But believe it or not, it's surprisingly easy to make at home.

With layers of fluffy whipped cream, juicy raspberries, and soft cubes of store-bought pound cake, it's a dreamy treat perfect for holidays, dinner parties, or just satisfying a sweet craving.

I first discovered trifle magic when I needed to transform leftover cake into something spectacular (my chocolate sponge “rescue mission” was a legendary success!). Now it's my go-to for stress-free entertaining.

The best part? You can use whatever cake you have on hand! I'm talking dark chocolate cake, moist lemon loaf, and even fudgy brownie bites!

But what I love most about this raspberry trifle is how the incredible layers come together so effortlessly. You don't need any fancy tools or techniques.

With just a trifle bowl and a little layering magic, this dessert disappears faster than you can say “seconds, please!”

Ingredients You'll Need

• Cream Cheese: The rich base of our no-bake filling. I always use full-fat Philadelphia brand for the creamiest texture – low-fat versions can make the filling grainy!
• Powdered Sugar: Sweetens the cream cheese mixture without grittiness (like you can get from granulated sugar). Pro tip: Sift it first to avoid lumps in your creamy layers.
• Fresh Lemon Juice: Brightens all the flavors. About half a juicy lemon does the trick – bottled just doesn't give the same zing!
• Vanilla Extract: Adds warm depth. I splurge on pure Mexican vanilla for the best flavor.
• Heavy Whipping Cream: I've found that keeping the cream in the fridge until the very last minute makes all the difference for perfect stiff peaks. So, make sure it's ice-cold (I even chill my bowl and whisk attachment!).
• Raspberry Jam: Gives intense berry flavor between layers. I like the crunch of regular jam, but go for seedless if you want it smooth.
• Fresh Raspberries: Juicy, bright, and perfect for layering. I don't recommend frozen raspberries as they tend to release a lot of liquid as they thaw, which can make your layers soggy and cause the whipped cream to weep.
• Store Bought Pound Cake: The buttery foundation. It's a bit sturdier than regular cake, so it holds up nicely under the layers. Pepperidge Farm is my go-to, but any leftover cake works.
• Chocolate: The fancy finishing touch. I use a vegetable peeler on a room temp chocolate bar or just roughly chop a bar for a more rustic look.

How to Make Raspberry Trifle

I'll never forget the first time I made this raspberry trifle—my family devoured the whole thing in one sitting! Luckily, this stunning dessert is incredibly simple to assemble, giving you layers of cake, fruit, and fluffy cream in every bite.

What more could you ask for?

1. Make the Creamy Base: In a large bowl, beat the cream cheese with an electric mixer until smooth and lump-free. If your cream cheese is too cold, it won’t blend properly—so be sure it’s nice and soft. I usually leave it out for 30–45 minutes before starting.

2. Sweeten It Up: Reduce the speed to low, and gradually add half of the powdered sugar, lemon juice, and vanilla. Cover the mixer with a towel to avoid sugar clouds!

3. Whip the Cream: In a separate chilled bowl, whip the heavy cream to soft peaks, then add the rest of the powdered sugar and beat to stiff peaks (when you lift the beater, the peaks should stand straight up). Add 1/3 of whipped cream to cream cheese to lighten it, then gently fold in the rest with a spatula.

4. Start Layering: Spread half of the jam in the bottom of a clear trifle dish or 3-quart glass bowl. I warm the jam just slightly to make it easier to spread. Top with one-third of the raspberries, then half of the pound cake cubes. Spoon or pipe half of the whipped filling over the cake layer, spreading it to the edges. Then repeat the layers with the remaining jam, raspberries, cake, and whipped cream mixture.

5. Top and Chill: Garnish the top with the last handful of raspberries and a generous sprinkle of chocolate chunks or curls. Chill the trifle for at least 1 hour before serving to let the layers set and the flavors meld. I sometimes make it the night before—it gets even better as it sits!

Quick Tip: If you choose to make the cake from scratch or use a cake mix, remember it needs to be baked and cold before layering. So make it the day before!

Tips For the Best Raspberry Trifle

These are the game-changing tricks I’ve collected after years of trifle triumphs (and a few delicious disasters!).

Whether you’re going for classic British vibes (hello, custard layer!) or putting your own spin on this gorgeous dessert, these tips guarantee perfect layers, wow-factor presentation, and crowd-pleasing flavors every time.

• Try Minis! Cut the cake into small cubes, then carefully spoon the layers into mason jars or any cute glass for individual servings. My book club went crazy when I served these in vintage teacups last month – such a fun presentation!
• Make It British: Prepare a packet of custard powder or vanilla pudding according to the package directions and add it as a layer between the cake and fruit. Reduce the cream cheese and whipped cream in half and just spoon it on top.
• Use Day-Old Cake: Slightly stale cake works even better than fresh because it soaks up the jam and cream without falling apart. If your cake is super fresh, cube it, then let it sit out for an hour or two – this is especially important when using homemade cake.
• Chill Before Serving: Let your trifle rest in the fridge for at least 1 hour before serving. It helps the layers set and makes the whole thing taste even better.
• Swap the Fruit: Not a raspberry fan? You can use sliced strawberries, blueberries, or even peaches. Just make sure to adjust your jam to match!
• Make It Boozy: For an enhanced raspberry flavor, consider adding a raspberry liqueur, such as Chambord, to the jam or cream mixture.

Serving Suggestions

Raspberry trifle is the kind of dessert that turns any gathering into a celebration. I love serving it for brunch, spring holidays, or after a summer dinner on the patio — it pairs beautifully with a glass of chilled Prosecco or sparkling rosé.

Just before serving, I like to add a few finishing touches: fresh mint, a dusting of powdered sugar, or extra chocolate curls make it feel extra special. You could even sprinkle on crushed meringue or toasted almonds for a bit of crunch!

How to Store Leftovers

Raspberry trifle is best enjoyed fresh, and unfortunately, it doesn’t freeze well. The whipped cream and fresh berries can become watery and separate once thawed, which takes away from those dreamy layers.

But don’t worry! You can absolutely make it ahead of time and store any leftovers in the fridge.

To Make Ahead: Assemble the trifle up to 24 hours in advance and cover it tightly with plastic wrap. I like to wait until just before serving to add the garnishes (like chocolate curls or extra berries) so they stay picture-perfect.

To Store: Cover the trifle dish tightly with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 3 days. The layers may soften slightly over time, but the flavor stays delicious!

More Delicious Trifle Recipes to Try

Strawberry Shortcake Trifle
Chocolate Brownie Trifle
Lemon Blueberry Trifle
EASIEST Chocolate Trifle Recipe