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Summer Berry Trifle

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Summer Berry Trifle

Food Dolls
Course Cake, Dessert


  • 1 5.9 oz package instant vanilla pudding mix
  • 3 cups whole milk (or milk of choice, cold)
  • 12 oz whipped topping (thawed)
  • 2 loaves of pound cake (cut in 1-inch squares)
  • 16 oz strawberries (slices)
  • 16 oz blueberries
  • 2 tablespoons sugar (divided)
  • 1 tablespoon lemon juice


  • In two separate bowls add the strawberries and the blueberries in the other bowl. Add one tablespoon sugar in each, a squeeze of lemon juice, and stir. Let stand for 30 minutes until they begin to release their natural juice.
  • In a large mixing bowl beat pudding mix, and milk. Let stand for 5 minutes until it thickens. Add whipped topping and beat together until incorporated.
  • Assembly: Start with 1/3rd of the pound cake on the bottom of a trifle bowl. Add 1/3 of the macerated strawberries and blueberries. Add 1/3rd of the pudding mixture. Repeat layers. Refrigerate for 2-3 hours, best if served the next day.
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Recipe Rating


  1. 5 stars
    Made this for our 4th of July gathering. It was a HUGE hit!!!! I couldn’t find pound cake so I did sub in Angel food cake & it worked perfect. I also set aside some of the whipped cream & did that on the stop to give it a little more “red,white & blue” look. It has a great lite taste – not too heavy or overwhelming with just the right amount of sweetness to it. Will be making this again for sure.