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You are here: Home / Dessert / Berry Trifle Lasagna

Berry Trifle Lasagna

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

June 30, 2016 by Hugs & Cookies xoxo 6 Comments

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Berry Trifle Lasagna

This berry trifle is perfect for the fourth of July, or any summer day! Each component helps to make this extra special. We start with a homemade classic pound cake recipe and spread each slice with strawberry jam. This gets layered between loads of fresh, lightly sweetened whipped cream and delicious raspberries, strawberries and blueberries! It doesn’t get better than this! You may also love July 4th Rainbow Crumb Cake Cookies and Firecracker Caramel Chocolate Pretzels.

Berry Trifle LasagnaBerry Trifle Lasagnaberry trifle lasagnaberry trifle layered fourth julyberry trifle

You’ll Need:

9×13 ceramic dish

loaf pans

 

Print
Berry Trifle Lasagna
 
Ingredients
2 Pound Cakes
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) butter, softened
  • 2 cups granulated sugar
  • 10 eggs, at room temperature
  • 4 teaspoons vanilla extract
Whipped Cream Filling
  • 4 cups heavy cream
  • 1⅓ cups powdered sugar
  • 12 ounces strawberry jam
Berries
  • 1 container each: strawberries, blueberries, raspberries (size depends on how many you want to use!)
Instructions
Pound Cakes
  1. Preheat oven to 325 degrees F.
  2. Spray two 9" x 5" x 3" loaf pans with Pam with Flour.
  3. Beat butter until light.
  4. Add sugar and blend.
  5. Beat in one egg at a time.
  6. Add vanilla.
  7. Sift all dry ingredients and add just until blended.
  8. Divide into 2 pans and bake about 60-70 mins. (Check at 1 hour to see if done)
  9. Cool Completely.
Whipped Cream
  1. Beat cream to soft peaks on high.
  2. Add sugar and beat until a bit stiffer.
Assembly:
  1. Slice cooled cakes into thin slices.
  2. Layer them in a 9x13 deep casserole dish and spread each slice generously with jam.
  3. Add a layer of cream, sprinkle on berries and repeat for 3-4 layers!
  4. Let sit a few hours in fridge or overnight and serve!
3.2.2807

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Filed Under: Dessert, Fruit Desserts, Holidays, July 4, No Bake

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. mary christopher says

    July 1, 2016 at 8:39 am

    Where did you find the darling stars & stripes rectangular baker?

    Reply
    • Hugs & Cookies xoxo says

      July 1, 2016 at 7:39 pm

      Sur La Table!

      Reply
  2. Lin Laub says

    July 7, 2016 at 5:00 am

    All of these pastries look absolutely wonderful! So yummy! Can’t wait to start trying them. Love light tasting deserts! Thank you! Lin Laub. ????????????????❤️????

    Reply
    • Hugs & Cookies xoxo says

      July 8, 2016 at 10:09 am

      Thanks so much! Enjoy!

      Reply
  3. Helen says

    June 13, 2017 at 5:49 pm

    I wonder if you could use gluten free flour for the pound cake?

    Reply
    • Hugs & Cookies xoxo says

      June 26, 2017 at 11:00 pm

      yes try cup4cup

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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