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Chantilly Berry Cake Trifle

Category: Sweet Endings

Experience a delightful balance of textures and flavors with this Chantilly berry cake trifle. Lush layers of pound or angel food cake alternate with smooth mascarpone cream cheese filling, plump marinated berries kissed with raspberry liqueur, and clouds of fresh whipped cream. An easy assembly brings together juicy strawberries, blueberries, raspberries, and blackberries with citrus zest for vibrant freshness. Decorated with berry medley and mint, this dessert offers a stunning centerpiece for any gathering, delivering bursts of brightness, creaminess, and just the right touch of sweetness in every spoonful.

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Updated on Tue, 27 May 2025 22:24:49 GMT
A glass bowl filled with berries and cream. Pin
A glass bowl filled with berries and cream. | easydiyrecipes.com

This Chantilly Berry Cake Trifle comes together quickly with layers of pound cake, a creamy mascarpone filling, clouds of whipped cream, and liqueur-soaked berries. It is a beautiful showstopper that tastes as luscious as it looks and is perfect for gatherings when you want fuss-free elegance in a bowl.

My family devours this every summer barbecue and it is the first dish to disappear from the dessert table. Once you make it two or three times you will be dreaming up new fruit and cake combinations for every season.

Ingredients

  • Strawberries: fresh and ripe for juiciness and vibrant color
  • Blueberries: full of antioxidants and sweetness
  • Raspberries: for tartness and flavor burst
  • Blackberries: to add variety and texture
  • Raspberry liqueur or creme de cassis: this soaks the berries in extra flavor
  • Orange zest: lifts the berry flavors and adds aroma use organic for best quality
  • Cream cheese: softened to blend smoothly into the filling
  • Mascarpone cheese: for that creamy, luxe texture go for imported if possible
  • Milk: to thin out the filling whole milk gives the richest flavor
  • Instant vanilla pudding mix: this makes the cream filling thick and easy
  • Almond or vanilla extract: for added layer of flavor use pure extracts when possible
  • Heavy cream: always use very cold cream for best whipped results
  • Sugar: to lightly sweeten the cream
  • Pound cake or angel food cake: firm enough to hold layers without getting soggy store bought or homemade both work
  • Assorted whole berries for garnish: choose whatever looks freshest at the market
  • Fresh mint leaves: optional but give a beautiful pop of green

Step-by-Step Instructions

Marinate the Berries:
Add all the chopped strawberries blueberries raspberries blackberries orange zest and your choice of raspberry liqueur to a mixing bowl Toss lightly and let them sit for at least fifteen minutes to macerate and draw out their juices This step infuses your berries with extra flavor
Mix the Chantilly Cheesecake Filling:
In a large bowl add softened cream cheese mascarpone and about half a cup of the milk Use a hand mixer or whisk to beat until totally smooth creamy and lump free Scrape the bowl as needed Next add the pudding mix the rest of the milk and almond or vanilla extract Whip everything together for one minute until satiny and slightly thickened Set aside
Whip the Cream:
Place your cold heavy cream sugar and vanilla extract in a chilled bowl Use a mixer to whip on medium high speed until you reach medium peaks which means the cream holds gentle shape but is not stiff Refrigerate this until assembly time
Layer the Trifle:
Grab a trifle bowl or large glass bowl First arrange half the cake cubes at the bottom Next press strawberry halves around the sides cut side out for a pretty visual Fill the center with half of the cheesecake filling Carefully spoon over half the marinated berries and their juices Repeat the cake layer followed by the rest of the berries and juices
Finish and Garnish:
Spread or pipe the cold whipped cream atop the final berry layer Artfully arrange any reserved berries and mint leaves over the top For the best flavor refrigerate your trifle for at least one hour before serving
A glass bowl filled with fruit. Pin
A glass bowl filled with fruit. | easydiyrecipes.com

My favorite part is watching my little niece sneak berries from the bowl as I layer them Each summer we make it together now and she insists on adding extra raspberries every time

Storage tips

Cover the trifle bowl tightly with plastic wrap and store it in the fridge It is best enjoyed within two days as the berries will start to release more juice and the cake may get too soft After the second day the whipped cream will begin to deflate and the layers blend but leftovers are still delicious and spoon friendly

Ingredient substitutions

If you do not have mascarpone use full fat cream cheese throughout as a swap Angel food cake can substitute for pound cake for a lighter texture Omit raspberry liqueur or substitute with orange juice if you prefer alcohol free Swap in whatever berries you have fresh or frozen just thaw and drain first

Serving suggestions

Serve chilled straight from the fridge for the most refreshing taste Scoop into individual glasses for a party ready presentation Add a drizzle of extra liqueur or a scatter of white chocolate curls on top for a fancy finish

A glass bowl filled with fruit. Pin
A glass bowl filled with fruit. | easydiyrecipes.com

Cultural context

Trifles have long been the centerpiece of celebratory tables in British and American traditions The layered look is festive and adapts beautifully for any holiday or event This version draws on Southern style Chantilly cream cakes for a modern twist

Recipe FAQs

→ What berries work best for this trifle?

Strawberries, blueberries, raspberries, and blackberries all work wonderfully. Choose ripe, fresh berries for the best flavor and color contrast.

→ Can I use a different cake type?

Both pound cake and angel food cake make delicious bases. Pound cake adds richness, while angel food offers a lighter bite. Use what you prefer or have on hand.

→ Is it necessary to include liqueur in the berry mix?

The raspberry liqueur deepens fruit flavor, but you may omit it for a non-alcoholic version. The berries can simply marinate in orange zest or a splash of fruit juice.

→ How far ahead can I assemble the trifle?

For ideal texture, assemble and chill at least an hour ahead. It's best enjoyed within 24 hours before the cake absorbs too much moisture from the berries and cream.

→ Can I make the whipped cream in advance?

Yes, prepare whipped cream a few hours ahead and refrigerate. For best results, whip just before assembling to maintain a light, fluffy texture.

Chantilly Berry Cake Trifle

Layers of cake, mascarpone filling, and fresh berries come together for a delightful sweet treat.

Prep Time
30 min
Cook Time
~
Total Time
30 min
By: Evelyn

Category: Desserts

Skill Level: Medium

Cuisine: American

Yield: 8 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Berry Mixture

01 240 g strawberries, chopped
02 150 g blueberries
03 125 g raspberries
04 150 g blackberries
05 60 ml raspberry liqueur or crème de cassis
06 Zest of 1 orange

→ Chantilly Cheesecake Filling

07 113 g cream cheese, softened
08 113 g mascarpone cheese
09 360 ml whole milk, divided
10 96 g instant vanilla pudding mix
11 0.5 teaspoon almond extract or vanilla extract

→ Whipped Cream

12 360 ml heavy cream
13 36 g granulated sugar
14 1 teaspoon vanilla extract

→ Assembly and Garnish

15 280–340 g pound cake or angel food cake, cut into cubes
16 6–8 strawberries, halved lengthwise
17 Assorted fresh whole berries, for garnish
18 Fresh mint leaves, optional, for garnish

Steps

Step 01

In a large bowl, gently combine chopped strawberries, blueberries, raspberries, blackberries, raspberry liqueur, and orange zest. Toss to coat all berries evenly. Allow the mixture to macerate for at least 15 minutes.

Step 02

Using a hand mixer, blend 120 ml of the milk with softened cream cheese and mascarpone until the texture is completely smooth. Add the instant vanilla pudding mix, remaining milk, and almond or vanilla extract. Beat for one minute until fully combined and creamy. Set aside.

Step 03

In a chilled mixing bowl, combine cold heavy cream, granulated sugar, and vanilla extract. Whip using a hand mixer or stand mixer until medium peaks form. Refrigerate whipped cream until required.

Step 04

Arrange half of the cake cubes in the base of a large trifle dish. Position halved strawberries vertically along the inner edge, cut side facing outwards. Spoon the entire cheesecake filling over the cake cubes, smoothing gently.

Step 05

Distribute half of the marinated berries and juices over the filling. Top with remaining cake cubes followed by the rest of the berry mixture and syrup.

Step 06

Pipe or evenly spread the prepared whipped cream over the top layer. Adorn with assorted whole berries and fresh mint leaves if desired. Refrigerate for a minimum of 1 hour before serving.

Notes

  1. For best presentation, use transparent glassware to highlight dessert layers.
  2. Chill both the mixing bowl and whisk attachments before whipping cream to achieve optimal volume.
  3. Berries can be prepped a few hours ahead for enhanced flavour infusion.

Tools Required

  • Large mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Trifle bowl or clear glass serving dish
  • Paring knife

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains dairy products (cream cheese, mascarpone, heavy cream, milk)
  • Contains gluten (pound cake or angel food cake may include wheat flour)
  • Contains eggs (commonly in cake base)
  • Contains alcohol (raspberry liqueur or crème de cassis)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 378
  • Fats: 29 g
  • Carbohydrates: 22 g
  • Proteins: 6 g