This Eggless Berry Trifle Cake is light, refreshing, and surprisingly easy to make! The perfect no-fuss summer dessert that everyone will love. The recipe includes step-by-step photos and lots of tips.
Eggless Berry Trifle Cake Recipe Highlights
This Eggless Berry Trifle Cake is full of some of my favorite things! Eggless pound cake, fresh berries, and cream cheese whipped cream. What’s not to love?
I also love it because it’s totally customizable! You can get different cake flavors, get creative with your fruits, or add custards or fillings that you prefer.
This Eggless Berry Trifle Cake is light and refreshing. It’s easy and simple to make. Plus, this Eggless Berry Trifle Cake recipe can be made 100% homemade or made with some store-bought ingredients. It’s up to you!
Bookmark it for the next time you need a showstopper dessert to share with family and friends!
What Is a Trifle Cake?
A trifle cake is a beautiful, layered dessert that originated in England. It consists of three or four layers of cake (sometimes alcohol-soaked), fruit, and custard. It’s mostly served in a round glass bowl so that you can see all the layers. Nowadays, there are several versions made with different combinations of fruits and creams.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fresh Fruit – I used strawberries, blueberries, and raspberries.
- Berry or orange jam
- Pound cake – I use my eggless cream cheese pound cake recipe.
For Cream Cheese Whipped Cream:
- Heavy whipping cream – Make sure it has at least 35% of fat content.
- Cream cheese – I recommend using the full-fat version.
- Confectioners’ sugar – You can substitute for granulated sugar or caster sugar.
- Vanilla extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Powdered gelatin & water – This is totally optional, but I highly recommend it when you have to transport the trifle cake and/or it’s going to be served outside.
Step By Step Recipe Photo Tutorial
1 – Prepare your ingredients
- Make the filling of your choice. This time, I used Cream Cheese Whipped Cream. Keep reading below for more filling ideas.
- Cut your eggless pound cake into cubes – If you are making the pound cake from scratch, I recommend making it the day before.
- Prep your fruits.
2 – Assemble the trifle and chill
- Cover the bottom of a trifle dish or glass bowl with a layer of cubed pound cake. Mine bowl is 9-inch (14-cup capacity) approx.
- Top with 1/3 of the cream.
- And then add 1/3 of the berry mixture over the cream.
Pro Tip: If you want it to look prettier, you can add some sliced strawberries around the edge of the trifle dish, where you’ll be putting the berries.
- Repeat one more time, ending with the cream cheese mixture on top.
- Garnish with the reserved whole berries and a fresh mint spring, if using. Refrigerate for 2 – 3 hours, or overnight, before serving.
Filling Ideas for Trifle
- Custard – Check my eggless pastry cream recipe.
- Cream cheese whipped cream – Our favorite! Check my recipe below in the recipe card.
- Pudding – homemade or boxed.
- Plain whipped cream – homemade or store-bought.
- Eggless lemon curd – Check my eggless lemon curd recipe.
- Diplomat Cream: Diplomat cream is a combination of custard and whipped cream. It tastes similar to custard (pastry cream) but has a much lighter, fluffier texture. To make diplomat cream, combine equal parts pastry cream and whipped cream. Be sure to fold the two together gently by hand with a rubber spatula so it won’t lose its fluffiness.
Quick Recipe Tips
If you are making the pound cake from scratch, I recommend making it the day before.
Don’t get too hung up on creating perfect layers or making sure everything is even. It will be delicious even if it appears imperfect.
You can make it with 3 layers or 6 layers. It will depend on how big your trifle dish is and what you prefer.
If you’d prefer to use Cool Whip over homemade whipped cream, you’ll need around 12 oz of Cool Whip.
If you need to transport this tripe or it is going to be served outside, I recommend adding gelatin to the cream cheese whipped cream so it holds better. To do so, mix 2 teaspoons of powdered gelatin and 2 tablespoons of water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds or until liquid again. Finally, add the gelatin (in three additions) to the cream cheese whipped cream after the vanilla.
Variations You Can Apply to This Recipe
Use different fruits: Such as diced peaches, mangos, and/or nectarines. Those would all be wonderful to make a trifle! Cherry pie filling is also a great option.
Use other fillings: Custard, lemon curd, plain whipped cream, diplomat cream, or pudding.
Use a flavored pound cake, like Strawberry or Lemon!
Add in some crunch! Granola, crushed graham crackers, or Biscoff (speculoos cookies) are easy ways to add texture to your trifle.
Storing Instructions
The best way to store trifles is in the refrigerator. Cover the trifle bowl with a layer of plastic wrap and put it in the fridge. The trifle will keep well for 2 days. Keep in mind that the longer you store it, the mushy it will be, as it will soak up all the liquids and cream as they sit in the refrigerator.
I would not recommend freezing a trifle. The texture would be totally off after the freezing process and then again when you defrost it.
Frequently Asked Questions
English trifle is made with layers of sponge cake, fruit, and custard that are all topped with whipped cream. The American version consists of layers of crumbled or cubed pound cake, pudding or whipped cream, and fruit.
Traditionally, the layers of a trifle include cubed cake, a filling, such as custard or whipped cream, and fruit. It requires minimal effort, and you can mix and match ingredients according to your tastes.
Yes, it can be made ahead, but keep in mind that the longer you store it, the soggiest it becomes.
Yes, if your store the assembled trifle overnight in the refrigerator, the cake will be soggy, and the pudding will become looser but still be edible. If you don’t like soggy cake, I recommend prepping all the elements (cake, filling, and fruits) and storing them separately. Then assemble the cake just a few hours before serving.
I would not recommend freezing a trifle. The texture would be totally off after the freezing process, and then again when you defrost it.
More Recipes You’ll Love!
- Mini Yogurt Strawberry Cheesecakes
- Eggless Strawberry Banana Bread
- Eggless Lemon Blueberry Cheesecake Bars
- Red, White, and Blue Eggless Bundt Cake
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Eggless Berry Trifle Cake
Equipment
Ingredients
- 16 oz pound cake cut into cubes (about 6 cups – 500 g)
- 1 1/2 lb (680 g) fresh strawberries, hulled and cut into 1/4-inch slices
- 12 oz (340 g) fresh raspberries
- 12 oz (340 g) fresh blueberries
- 3/4 cup (8 oz – 226 g) seedless raspberry jam
Cream Cheese Whipped Cream:
- 3 cups (720 ml) heavy whipping cream, cold
- 12 oz (360 g) cream cheese, cold
- 1 1/2 cups (180 g) confectioners' sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 2 teaspoons powdered gelatin (optional – see notes)
- 3 tablespoons (45 ml) water (optional – see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Prepare the Pound Cake:
- I used my Eggless Cream Cheese Pound Cake recipe. If you are making the pound cake from scratch, I recommend making it the day before. Let it cool completely, and then cut it into 1-inch cubes. You can also use a store-bought pound cake, but in my experience, eggless pound cakes are difficult to find in stores.
Prepare the Fruit:
- Add all the fresh berries to a large bowl and mix to combine. Set aside a few berries to top the trifle at the end, about a cup.
- Heat the berry jam in a microwave-safe bowl in the microwave for about 1 minute or until hot and liquidly. Add heated jam to the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
Prepare the Cream Cheese Whipped Cream:
- Place cold whipped cream and cream cheese in a bowl. Beat on medium speed until soft peaks.
- Add confectioners' sugar and vanilla. Continue beating until stiff peaks form. Seat aside.
Assemble:
- Cover the bottom of a trifle dish or glass bowl with a layer of cubed pound cake. Mine bowl is 9-inch (14-cup capacity) approx.
- Top with 1/3 of the cream. And then add 1/3 of the berry mixture over the cream. NOTE: If you want it to look prettier, you can add some sliced strawberries around the edge of the trifle dish, where you’ll be putting the berries.
- Repeat one more time, ending with the cream cheese mixture on top.
- Garnish with the reserved whole berries, if desired. Refrigerate for 2 – 3 hours, or overnight, before serving.
- If you are making the pound cake from scratch, I recommend making it the day before.
- Don’t get too hung up on creating perfect layers or making sure everything is even. It will be delicious even if it appears imperfect.
- You can make it with 3 layers or 6 layers. It will depend on how big your trifle dish is and what you prefer.
- If you’d prefer to use Cool Whip over homemade cream cheese whipped cream, you’ll need around 12 oz of Cool Whip.
- If you need to transport this tripe or is going to be served outside, I recommend adding gelatin to the cream cheese whipped cream, so it holds better. To do so, mix 2 teaspoons of powdered gelatin and 2 tablespoons of water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds, or until liquid again. Add the gelatin (in three additions) to the cream cheese whipped cream after the vanilla.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in June 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Leave a Reply