Ingredients:

  • 1 lb pound cake, cubed into 1-inch pieces
  • 1/4 cup orange juice
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a medium bowl, toss the sliced strawberries, blueberries, and raspberries with the granulated sugar and lemon juice. Let the mixture sit for 10 minutes to allow the berries to release their natural juices.
  2. Beat the softened cream cheese and powdered sugar together until smooth and lump-free. Stir in the vanilla extract.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture using a spatula until the texture is velvety.
  4. Place a layer of cake cubes at the bottom of the trifle bowl and drizzle with a small amount of orange juice.
  5. Spoon a generous layer of the berry mixture over the cake, then spread half of the cream cheese mixture over the berries, smoothing it to the edges.
  6. Repeat the layers (cake, berries, cream) once more, smoothing the final layer of cream to create a flat surface.
  7. Garnish the top with remaining berries and chill for 2 hours before serving.