Back to Red, White, and Blueberry Trifle All Reviews for Red, White, and Blueberry Trifle - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Red, White, and Blueberry Trifle Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Ingredients Ingredient Checklist 1/4 cup plus 1/3 cup sugar 1/4 cup fresh lemon juice 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1 bar (8 ounces) reduced-fat cream cheese, room temperature 1 cup heavy cream 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried 3 cups fresh raspberries (two 6-ounce containers)
Cook’s Notes Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
Gallery Red, White, and Blueberry Trifle
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Gallery
Red, White, and Blueberry Trifle
Red, White, and Blueberry Trifle
Red, White, and Blueberry Trifle
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 6
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup plus 1/3 cup sugar 1/4 cup fresh lemon juice 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1 bar (8 ounces) reduced-fat cream cheese, room temperature 1 cup heavy cream 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried 3 cups fresh raspberries (two 6-ounce containers)
Directions
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
Cook’s Notes Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
Cook’s Notes
Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
Reviews (19)
Add Rating & Review 206 Ratings 5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
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Reviews (19)
Add Rating & Review 206 Ratings 5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
Add Rating & Review
206 Ratings 5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
206 Ratings 5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
206 Ratings 5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
5 star values: 63 4 star values: 62 3 star values: 50 2 star values: 27 1 star values: 4
Martha Stewart Member Rating: Unrated 02/20/2017 This is now my go-to trifle recipe, and it has the flexability for you to use any fruit you'd like. Much easier than messing with cooked custard, and the bowl has always been emptied at very party I've taken it to! Martha Stewart Member Rating: Unrated 06/14/2015 I was just wondering if you could make this recipe with frozen berries as it is our winter over here in N.Z. Martha Stewart Member Rating: Unrated 07/30/2013 I first made this desert for July 4th and loved it so much I made it again when berries were a little more expensive. The first time I stuck to the recipe spot on. Then when I made it again I used a few more raspberries and 2 pints of heavy cream and 16 oz of Mascarpone. It turned out great and was just a little taller. I think I might make this recipe every July 4th. Martha Stewart Member Rating: Unrated 07/04/2013 This is an absolute favorite, and so, so easy. It's delicious, and I have been making it to rave reviews for years. Please be sure to use ALL the lemon juice mixture! Soak the pieces of cake. This is key to the recipe in my opinion. Enjoy! Martha Stewart Member Rating: Unrated 06/30/2013 Wonderful and delicious! Good combination of textures and color. Martha Stewart Member Rating: Unrated 06/05/2011 This is SO delicious! I would highly recommend this recipie. It is easy to make and a crowd pleaser. I have made this a few times with different fruit (bluberries, strawberries, rasberries, peaches, kiwi). YUM. Martha Stewart Member Rating: Unrated 09/04/2010 This dessert is fantastic. I made the recipe for a Fourth of July barbecue. By the time I walked up to the dessert table it was completely gone! The bowl was scraped and everything. I could not believe it. I loved the lemon taste with the pound cake. The fresh whipped cream makes a big difference too. Making again for labor day... Martha Stewart Member Rating: Unrated 08/30/2010 This Recipe turned out GREAT!!!. It was a huge hit at my party.. I used sara lee's frozen pound cake, instead of blueberries I added a can of fruit cocktail and strawberries. Everyone loved it. Martha Stewart Member Rating: Unrated 07/02/2010 I substituted the heavy cream with low fat vanilla ice cream. It tasted great considering it's been a very hot summer here in India! Martha Stewart Member Rating: Unrated 05/31/2010 This trifle was a huge hit!! It was gone as soon as the first piece was served. I also added strawberries, but any friuit would be great. Martha Stewart Member Rating: Unrated 07/05/2009 I substituted store bought angel food cake to lighten up the fat and calories. Great with sliced strawberries. Everyone loved it! Martha Stewart Member Rating: Unrated 07/04/2009 I used a lemon pound cake from the market. I was excellent! Martha Stewart Member Rating: Unrated 06/30/2009 Sara Lee makes a pre-made frozen pound cake that is good. Martha Stewart Member Rating: Unrated 09/17/2008 its so delicious ! ;) Martha Stewart Member Rating: Unrated 07/15/2008 Delicious! However, I couldn't find pre-made pound cakes Martha Stewart Member Rating: Unrated 07/05/2008 I made this yesterday! It was FABULOUS! Everyone had seconds and the lemon syrup is a must! It gives it that extra kick to it! Great recipe! Martha Stewart Member Rating: Unrated 06/06/2008 I made this for dessert on my Mom's birthday, which is July 3rd, and it was a HUGE hit. Very easy, delicious and a lovely presentation.Martha Stewart Member
Rating: Unrated 02/20/2017
This is now my go-to trifle recipe, and it has the flexability for you to use any fruit you’d like. Much easier than messing with cooked custard, and the bowl has always been emptied at very party I’ve taken it to!
Rating: Unrated
Rating: Unrated 06/14/2015
I was just wondering if you could make this recipe with frozen berries as it is our winter over here in N.Z.
Rating: Unrated 07/30/2013
I first made this desert for July 4th and loved it so much I made it again when berries were a little more expensive. The first time I stuck to the recipe spot on. Then when I made it again I used a few more raspberries and 2 pints of heavy cream and 16 oz of Mascarpone. It turned out great and was just a little taller. I think I might make this recipe every July 4th.
Rating: Unrated 07/04/2013
This is an absolute favorite, and so, so easy. It’s delicious, and I have been making it to rave reviews for years. Please be sure to use ALL the lemon juice mixture! Soak the pieces of cake. This is key to the recipe in my opinion. Enjoy!
Rating: Unrated 06/30/2013
Wonderful and delicious! Good combination of textures and color.
Rating: Unrated 06/05/2011
This is SO delicious! I would highly recommend this recipie. It is easy to make and a crowd pleaser. I have made this a few times with different fruit (bluberries, strawberries, rasberries, peaches, kiwi). YUM.
Rating: Unrated 09/04/2010
This dessert is fantastic. I made the recipe for a Fourth of July barbecue. By the time I walked up to the dessert table it was completely gone! The bowl was scraped and everything. I could not believe it. I loved the lemon taste with the pound cake. The fresh whipped cream makes a big difference too. Making again for labor day…
Rating: Unrated 08/30/2010
This Recipe turned out GREAT!!!. It was a huge hit at my party.. I used sara lee’s frozen pound cake, instead of blueberries I added a can of fruit cocktail and strawberries. Everyone loved it.
Rating: Unrated 07/02/2010
I substituted the heavy cream with low fat vanilla ice cream. It tasted great considering it’s been a very hot summer here in India!
Rating: Unrated 05/31/2010
This trifle was a huge hit!! It was gone as soon as the first piece was served. I also added strawberries, but any friuit would be great.
Rating: Unrated 07/05/2009
I substituted store bought angel food cake to lighten up the fat and calories. Great with sliced strawberries. Everyone loved it!
Rating: Unrated 07/04/2009
I used a lemon pound cake from the market. I was excellent!
Rating: Unrated 06/30/2009
Sara Lee makes a pre-made frozen pound cake that is good.
Rating: Unrated 09/17/2008
its so delicious ! ;)
Rating: Unrated 07/15/2008
Delicious! However, I couldn’t find pre-made pound cakes
Rating: Unrated 07/05/2008
I made this yesterday! It was FABULOUS! Everyone had seconds and the lemon syrup is a must! It gives it that extra kick to it! Great recipe!
Rating: Unrated 06/06/2008
I made this for dessert on my Mom’s birthday, which is July 3rd, and it was a HUGE hit. Very easy, delicious and a lovely presentation.
All Reviews for Red, White, and Blueberry Trifle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red, White, and Blueberry Trifle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
