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  • 27 oz. pound cake cut into 1″ cubes (I used Sara Lee 16 oz. plus 10.75 oz. cake)
  • 2 pounds fresh strawberries hulled and sliced
  • 1 1/2 pints fresh blueberries
  • 3 Tbls. sugar
  • 2 packages 8 oz each cream cheese, softened at room temp
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 1 tsp. vanilla
  • 2 tsp. lemon zest
  • mint sprigs for garnish (optional)
  • 4 quart trifle dish or 9x13 cake pan


  1. Place strawberries and blueberries in separate bowls. Sprinkle each with 1 1/2 Tbls. of sugar. Set aside.
  2. Beat together cream cheese and sugar on medium speed until creamy and smooth, scraping the bowl as needed. With mixer on, pour in 2 cups heavy cream plus vanilla and turn mixer to medium-high. Continue beating until whipped, 3-5 minutes. Stir in lemon zest.
  3. To assemble trifle, place 1/3 of the cubed pound cake into the bottom of your trifle dish. Add 1/3 of your cream mixture and loosely spread it over cake pieces. Add 1/2 of the sliced strawberries. Repeat with remaining ingredients adding 1/2 of the blueberries for the second fruit layer. Repeat last layers and combine both berries on the top.
  4. Note: This cake is best served the same day it’s made. Refrigerate until ready to eat.