Go Back
Judy John

Summer Fruit Trifle Dessert Recipe

This summer fruit trifle dessert layers fluffy cake, creamy filling, and juicy fruit for a festive chilled treat. It tastes light, colorful, and wonderfully easy.
Print Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 30 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cream Layer
  • 8 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
Cake Layer
  • 1 prepared pound cake cut into cubes
Fruit Layer
  • 2 cups strawberries sliced
  • 2 cups blueberries
  • 2 cups peaches diced
  • 1 cup grapes halved
Topping
  • 1 cup whipped cream optional
  • 2 tbsp toasted coconut optional garnish

Equipment

  • Mixing Bowl
  • Trifle Bowl
  • Hand Mixer
  • Rubber Spatula
  • Measuring Cups
  • Knife
  • Refrigerator
  • Freezer
  • Whisk
  • Spoon

Method
 

  1. Beat cream cheese and powdered sugar until smooth and fluffy.
  2. Whip heavy cream to stiff peaks in a separate bowl, then fold into the cream cheese mixture with vanilla.
  3. Place a layer of cake cubes in the bottom of a trifle bowl.
  4. Spoon one-third of the cream mixture over cake and spread gently.
  5. Add a generous layer of mixed fruit for color and freshness.
  6. Repeat cake, cream, and fruit layers two more times, finishing with fruit on top.
  7. Cover and refrigerate at least 4 hours so layers settle and flavors blend.
  8. Top with whipped cream and toasted coconut if desired. Spoon into bowls and serve cold.

Notes

For softer cake texture, chill overnight so juices soak in. For firmer distinct layers, chill 4 hours and serve sooner. Freeze is not ideal, but individual portions can be frozen up to 2 weeks and thawed in the refrigerator. Use sturdy fruit and pat pieces dry. Add lemon curd, berries, mango, or chocolate shavings for flavor twists. Store covered in the refrigerator up to 3 days.