Lemon Berry Trifle

Celebrate the Fourth of July with this bright berry trifle!

PREP TIME: 15 minutes
COOK TIME: 20-25 minutes
YIELD: 16 servings



  • 1 ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs

Mascarpone Frosting

  • 1 cup mascarpone
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  • 1 pint blueberries, cleaned
  • 2 pints strawberries, cleaned, hulled and quartered

Method of Preparation

  1. Preheat Wolf Convection Oven to 325° on Convection Mode. Line an 8×8 baking pan with parchment paper.
  2. In a bowl, mix together the dry cake ingredients. In a separate bowl, combine the buttermilk, lemon juice and lemon zest. In a stand mixer fitted with the paddle attachment, combine the butter, sugar and cream until fluffy and lighter in color.
  3. Add the eggs one at a time, fully incorporating before adding the next egg.
  4. Add half of the dry ingredients mix while mixing on low speed, then half of the buttermilk mixture. Repeat until everything is fully incorporated.
  5. Pour into the prepared cake pan and bake for about 20-25 minutes, or until a toothpick comes out clean. Once cool, cut into 1 inch cubes.
  6. In a stand mixer fitted with the whisk attachment, whip together all the frosting ingredients until smooth and fluffy.
  7. Begin layering the trifle in individual cups or a large bowl, layering the cake, berries, and frosting. Serve and enjoy!

*Chef Tips*

  • Make this recipe even easier by using box cake instead!
  • Make buttermilk at home by adding 1 teaspoon of white vinegar to ½ cup of milk.

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