Individual Berry Trifles


These Mini Berry Trifles are made with layers of Greek yogurt pound cake, fresh berries and white chocolate pudding. This is an easy summer dessert that’s perfect for potlucks and barbecues! 

three Individual Berry Trifles on white tray

Easy Berry Trifle Recipe

The best desserts for the Fourth of July always include blueberries and strawberries or raspberries. It’s a given because of the naturally beautiful and patriotic color combination — especially when you add in some silky white whipped cream.

I made this trifle dessert semi-homemade simply because I didn’t have the time to wait three to four hours for a homemade white chocolate pudding to set in the fridge, so I went with an instant pudding. I’m normally not a fan of instant pudding. That is, not until you add cream to it. Cream makes everything better!

I also added in some vanilla to enhance the flavor. The Greek Yogurt Pound cake is a recipe I got from Bon Appetit, I love it because it’s about half the fat of a normal pound cake but it’s still just as delicious. You’ll love the slight lemon flavor it has.

What is a Trifle?

A trifle is a traditional English dessert that’s usually made with custard, fruit and sponge cake, and oftentimes a jelly of some sort. The ingredients are layered in a large dish and make for a lovely centerpiece.

If you ever have cake layers get stuck inside a pan, don’t throw out that cake! You can easily repurpose the ugly cake by making these mini trifles out of it. Genius, right?

Mini Berry Trifle Ingredients

For the Greek yogurt pound cake, you’ll need:

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Lemon zest
  • Greek yogurt
  • Vegetable oil
  • Eggs
  • Vanilla extract

And for the rest of the trifle layers, you’ll need:

  • Milk
  • Instant white chocolate or cheesecake pudding mix
  • Vanilla extract
  • Heavy cream
  • Powdered sugar
  • Strawberries
  • Blueberries

individual berry trifles

How to Make Berry Trifles

  • Make the Greek yogurt pound cake, then let it cool completely before cutting into cubes.
  • Make the instant pudding, then whip the heavy cream and gently fold into the set pudding.
  • Assemble the trifles by layering the cake pieces, pudding and fresh fruit in small glasses or jars.

Can I Make This Recipe With Vanilla Pudding?

Yes, if you can’t find cheesecake or white chocolate instant pudding mix at your grocery store, you can use regular vanilla pudding instead.

Can I Make These in Advance?

You don’t want to make these berry trifles too far in advance, otherwise the pound cake will become soggy from the fruit juice and pudding. But you can definitely prep these the morning before you have guests over!

Tips for the Best Berry Trifles

  • If you want to make these mini berry trifles without instant pudding, you definitely could (I would recommend a recipe like this — using only the Cheesecake Mousse portion and probably tripling the amount for this recipe).
  • You need to use full-fat Greek yogurt in the pound cake. The extra fat adds flavor and moisture to the cake.
  • If you plan on taking these mini berry trifles to a barbecue or picnic, assemble them in small mason jars and screw the lids on to make transporting them easier.

More Berry Desserts You’ll Love:

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Individual Berry Trifles

Tempting trifles layered with pound cake, white chocolate pudding and fresh berries.

Servings: 12
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes


Greek Yogurt Pound Cake

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 Tbsp lemon zest*
  • 3/4 cup plain whole milk Greek yogurt
  • 1/2 cup vegetable oil
  • 2 eggs large
  • 1/2 tsp vanilla extract

Berry Trifles

  • 3 cups milk
  • 2 (3.3 oz) pkg instant white chocolate or cheesecake pudding mix
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 Tbsp powdered sugar
  • 1 lb strawberries , diced
  • 1 lb blueberries


Make pound cake:

  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder and salt. In a separate large mixing bowl, using your fingertips, rub lemon zest together with sugar until moist. Add in Greek yogurt, vegetable oil, eggs and vanilla extract and mix together until well blended. Add flour mixture and stir mixture just until combined. 

  2. Pour mixture into a greased 8 1/2-by-4 1/4-inch loaf pan and bake in preheated oven until toothpick inserted into center comes out clean, about 50 – 55 minutes. Allow to cool in pan 10 minutes then invert onto a wire rack to cool completely. 

  3. Dice pound cake into slices, then cubes about 1/2-inch to 3/4-inch thick.

Make vanilla pudding:

  1. In a mixing bowl, whisk together 3 cups milk, pudding mix and vanilla extract for 2 minutes. Allow mixture to rest 5 minutes or until set. Meanwhile, whip heavy cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold whipped cream into set vanilla pudding.

To assemble trifles:

  1. Divide 1/2 of the pound cake cubes among glasses while spreading cubes to even layer in bottom of glasses (depending on the size of the glasses you use, the amount of glasses needed will vary, for smaller tumbler glasses it will be about 12). Add 3/4 of the berries then top with half of the pudding mixture. Repeat process ending with 1/4 of the berries on top (for best results add berries on top just before serving). Store in refrigerator until ready to serve.

Recipe Notes

*Can substitute 1 tsp lemon extract if you don't have lemon zest. 

Recipe Source: Pound cake recipe adapted from Bon Appétit

Course: Dessert
Cuisine: American
Keyword: Trifle
Author: Jaclyn


  • Marissa: Hi Jaclyn, this looks really delicious but I just wanted to ask if heavy cream and heavy whipping cream were similar because i cant seem to find heavy cream only heavy whipping cream. Im new to this so I don’t really know much about food but I would really like to try this recipe for my family. June 23, 2014 at 11:16pm Reply

    • Jaclyn: As far as I know they are the same thing :). If it is labeled just whipping cream – without the “heavy” than that has a lower fat content and it’s harder to get it to whip to stiff peaks but it should still work okay. I hope you love these Marissa! July 10, 2014 at 10:55pm Reply

  • Jaynelle: Hi, This looks so delicious. May I know where can I get white chocolate or cheesecake pudding mix? Would it be the same as Cottees Instant Pudding Vanilla October 28, 2013 at 5:36pm Reply

    • Jaclyn: The vanilla would be fine, I found the white chocolate and cheesecake in the grocery store by the vanilla and all the others but if you can’t find them the vanilla would be fine. October 30, 2013 at 3:41pm Reply

  • Jean Eaton: I made these on two separate occasions and everyone loved them!
    At first most thought the pudding mixture was yogurt but after a taste they loved the cool, creamy pudding taste sensation. This will be a recipe I use often. Thanks! I am a real fan of this site for such good recipes and beautiful photography. September 1, 2013 at 7:59am Reply

    • Jaclyn: Thanks for your compliment Jean! I’m so happy to hear you’ve made these twice and that everyone loved them! September 6, 2013 at 1:02pm Reply

  • MissNewEngland: What a beautiful idea … i think i might like to stick wtih the traditional trifle recipe (raspberry jam, sweet sherry wine, bananas, whipped cream) but add some berries for color … the idea of putting it into individual glasses or even better, pretty stemmed glasses, is brilliant. Thank you! July 11, 2013 at 12:18am Reply

  • Rebekah: Had trouble with the pound cake. Outsides burned before the inside could cook completely. I will have to cut off the edges in order to use the pound cake at all. Could this be my oven? July 3, 2013 at 11:23am Reply

    • Jaclyn: Probably. I’d probably just lower the temp next time. You could also try baking it in mini loaf pans instead. July 3, 2013 at 1:59pm Reply

  • celebrate: 20 can’t miss red, white and blue recipes | Café Zupas: […] Cupcakes from In Katrina’s Kitchen Red, White and Blue Cheesecake Cake from RecipeGirl Individual Berry Trifles from Cooking Classy Fruity Firework Pancakes on Taste and […] June 30, 2013 at 11:29pm Reply

  • Charul @ Tadka Masala: Cream makes everything better. I think I need to frame those words with a addition of (including my fiance’s mood) :D
    This looks yum and simple. :) June 28, 2013 at 11:04pm Reply

  • Crystal @ Simply Playful Fare: These are so cute and look so good! I like to call the pudding/whipped cream combination a lazy man’s/woman’s mousse, but there’s nothing wrong with that. :) June 26, 2013 at 11:55am Reply

    • Jaclyn: Yes definitely a good name :). June 26, 2013 at 3:35pm Reply

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