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This Lemon Berry Trifle is perfectly tart and sweet, with a citrusy lemon cake, vanilla pudding, whipped cream and a load of berries! It’s the perfect dessert for Spring.
Happy Spring! It’s Ashley here from The Recipe Rebel and I’m bringing you one of my favorite combinations ever: lemon and berries. Are you all lemon lovers??
When I was young, I despised lemon. It was sour, and tangy, and definitely not rich and chocolatey like dessert should be. It hardly even counts as dessert.
But for some reason, the adults all loved it and insisted on baking all kinds of lemon goodies (now I’m wondering if this was done purposefully to keep us kids out of the dessert!).
As I got older, interestingly enough, my tastes changed. I now can’t handle the sickly sweet stuff I used to love, and instead I prefer fruit desserts, especially lemon. Luckily, my kids love lemon just as much as I do and there are no groans or grimaces when some bright, lemon dessert or baked goods appear on the table.
You can use whatever berries you have for this recipe: I used blueberries, blackberries and raspberries but you can throw in fresh strawberries if you have some! You can even add in other fruit if you like, or use a white chocolate or cheesecake pudding mix to make things even more interesting. There are so many ways you can make this your own!
If you don’t have a trifle bowl, a nice large glass bowl will do — you really want to show off those layers! And if you have to use a smaller bowl and have leftover cake, simply throw it in the freezer for another day (for when those lemon cravings hit!). It freezes perfectly and is just as good later on.
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Lemon Berry Trifle
- 1 4 serving size package instant vanilla pudding
- 2 cups milk
- 3 cups fresh berries
- 1 1/2 cups sweetened whipped cream
- Preheat the oven to 350 degrees and grease a 8x8" or 9x9" square pan.
- In a large bowl, whisk together butter and sugar until fluffy.
- Add eggs, vanilla, applesauce, yogurt and lemon juice and whisk until smooth. Add flour, baking soda, baking powder, salt and zest and stir until combined.
- Pour batter into prepared pan and bake for 35-45 minutes, until a toothpick comes out clean. Check cake at 25-30 minutes -- if browning too quickly cover loosely with a piece of foil for the remainder of the baking time. Let cake cool completely.
- To make the trifle: Cut the cake into cubes. Place half of the cake cubes in the bottom of a trifle dish or glass bowl.
- In a medium bowl, whisk together vanilla pudding mix and milk until smooth. Pour half over the cake in the dish. Top with half of the berries.
- Repeat layers one more time, using remaining cake, pudding and berries. Top with whipped cream. Refrigerate until chilled and set, at least 1-2 hours and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.