25+ Colorful and Easy Spring Trifle Recipes to Brighten Your Table

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As the weather warms and flowers bloom, there’s no better way to celebrate the arrival of spring than with a vibrant, colorful dessert that reflects the season’s fresh flavors.

Enter the spring trifle, a show-stopping dessert that combines layers of sponge cake, custards, fresh fruits, whipped cream, and sometimes even nuts or chocolate for added crunch.

Whether you’re hosting a spring brunch, a garden party, or simply want to treat yourself to something sweet and seasonal, trifles offer an easy yet elegant solution.

The beauty of a trifle lies not only in its visual appeal but also in its versatility.

From tangy lemon and berries to tropical mango and coconut, these 25+ spring trifle recipes will inspire you to create the perfect spring dessert for any occasion.

Light, refreshing, and absolutely delicious, these trifles promise to be the highlight of your spring gatherings.

25+ Colorful and Easy Spring Trifle Recipes to Brighten Your Table

Spring is the season of renewal, and what better way to mark the occasion than with a dessert that embodies freshness, vibrancy, and flavor?

With these 25+ spring trifle recipes, you can add an elegant touch to your table while impressing guests with a dessert that’s both beautiful and delicious.

Whether you love the tartness of citrus, the sweetness of berries, or the exotic flavor of tropical fruits, there’s a trifle for every palate.

So, why not dive in and make one of these mouthwatering trifles for your next spring event?

Whichever you choose, your guests will surely be delighted by the colorful layers and incredible flavors!

Spring Berry & Lemon Trifle

This vibrant and refreshing Spring Berry & Lemon Trifle combines the zesty tang of lemon with the sweetness of fresh berries and rich whipped cream. The layers of fluffy sponge cake, lemon curd, and berry compote create a delightful contrast in both flavor and texture. Perfect for a spring celebration, this trifle is an easy yet elegant dessert that will impress your guests and brighten any gathering.

Ingredients:

1 store-bought or homemade sponge cake, cut into cubes

2 cups fresh mixed berries (strawberries, raspberries, blueberries)
1 cup heavy whipping cream
1/4 cup powdered sugar

1 tablespoon vanilla extract
1/2 cup lemon curd
1 tablespoon honey (optional)

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
In a separate bowl, toss the fresh berries with honey if you want a touch of extra sweetness. You can lightly mash some berries for a textured compote effect.

In a large trifle dish, layer the bottom with cubes of sponge cake.
Spread a layer of lemon curd on top of the sponge cake.
Add a layer of the mixed berries, followed by a generous layer of whipped cream.

Repeat the layering until the dish is full, finishing with a layer of whipped cream on top.
Garnish with additional berries on top for a fresh and colorful finish.

This Spring Berry & Lemon Trifle is the perfect dessert for spring, offering a balance of tart lemon and sweet berries. The light and fluffy whipped cream brings it all together in a rich yet refreshing way. The layers not only provide variety in taste but also a feast for the eyes. It’s an effortless yet elegant treat that will wow your guests at any spring gathering.

Tropical Coconut & Pineapple Trifle

The Tropical Coconut & Pineapple Trifle transports your taste buds to an island paradise. With layers of coconut-flavored cake, tropical pineapple, and smooth vanilla pudding, this trifle is a refreshing and indulgent dessert. The combination of tropical fruits and creamy textures makes it an ideal choice for a spring or summer event.

Ingredients:

1 coconut cake or coconut-flavored sponge cake, cut into cubes

1 can (20 oz) crushed pineapple, drained
2 cups vanilla pudding (store-bought or homemade)
1 cup heavy cream

1/4 cup powdered sugar
1/2 cup toasted coconut flakes
Fresh mint leaves for garnish

Instructions:

Whip the heavy cream with powdered sugar until stiff peaks form, then set aside.
In a large trifle dish, begin with a layer of coconut cake cubes as the base.

Add a layer of vanilla pudding on top of the cake, followed by a generous layer of crushed pineapple.
Continue layering with more cake cubes, pudding, and pineapple until the dish is filled.
Finish with a layer of whipped cream on top.

Sprinkle toasted coconut flakes over the whipped cream layer for a tropical crunch.
Garnish with fresh mint leaves for a pop of color and freshness.

This Tropical Coconut & Pineapple Trifle offers an exotic twist on a classic dessert. The coconut-flavored cake and rich vanilla pudding provide the perfect base for the sweet and tangy pineapple. Topped with whipped cream and toasted coconut, it becomes a light and creamy dessert with layers of texture and flavor that transport you to a tropical getaway. This trifle is a crowd-pleaser and will add a refreshing and tropical touch to your springtime table.

Peaches & Cream Trifle

Peaches & Cream Trifle is a luscious dessert that pairs the natural sweetness of ripe peaches with creamy layers of mascarpone cheese, whipped cream, and a hint of vanilla. This simple, yet decadent treat makes for an ideal spring dessert, bringing together fruity freshness and indulgent creaminess in each spoonful. Perfect for those looking to enjoy a classic dessert with a seasonal twist.

Ingredients:

4 ripe peaches, peeled and sliced

1 store-bought pound cake or angel food cake, cut into cubes
1 cup mascarpone cheese
1 cup heavy cream

1/2 cup powdered sugar
1 tablespoon vanilla extract
1 tablespoon honey (optional)

Fresh mint for garnish

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

In a separate bowl, combine the mascarpone cheese and honey (if using). Gently fold the whipped cream into the mascarpone mixture until smooth and combined.
In a large trifle dish, layer the bottom with cubes of pound cake.
Add a layer of sliced peaches on top of the cake.

Spoon a generous layer of the mascarpone and whipped cream mixture over the peaches.
Repeat the layers, finishing with a creamy layer on top.
Garnish with fresh mint leaves and extra peach slices for an elegant presentation.

The Peaches & Cream Trifle is the perfect blend of fruity, creamy, and sweet. The juicy peaches offer natural sweetness, while the mascarpone and whipped cream layers provide a rich and velvety texture. This trifle is a luxurious dessert that feels light yet indulgent, making it an ideal choice for any springtime occasion. Its simple elegance and comforting flavors will make it a hit at your next gathering.

Strawberry Rhubarb Trifle

The Strawberry Rhubarb Trifle is a perfect spring dessert that showcases the seasonal tartness of rhubarb paired with the sweetness of strawberries. With layers of tender cake, a fruity compote, and airy whipped cream, this trifle brings together the best of both worlds. The tangy rhubarb adds a refreshing contrast to the creamy layers, making each bite a delightful balance of flavors.

Ingredients:

2 cups fresh strawberries, hulled and sliced
1 cup fresh rhubarb, chopped
1/4 cup sugar (adjust to taste)

1 store-bought or homemade vanilla sponge cake, cut into cubes
2 cups heavy whipping cream
1/4 cup powdered sugar

1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
Fresh mint leaves for garnish

Instructions:

In a saucepan, combine the sliced strawberries, chopped rhubarb, and sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly. Let it cool completely.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

In a large trifle dish, layer the bottom with cubes of sponge cake.
Spoon a layer of the strawberry-rhubarb compote over the cake cubes.
Add a layer of whipped cream on top of the fruit mixture.

Repeat the layers of cake, fruit compote, and whipped cream until the dish is filled, finishing with a whipped cream layer.
Garnish with fresh mint and lemon zest for a pop of freshness.

The Strawberry Rhubarb Trifle is a delightful spring dessert that balances sweet and tart in every bite. The fresh rhubarb brings a tangy contrast to the smooth and creamy layers, while the strawberries add a burst of sweetness. With its vibrant colors and deliciously balanced flavors, this trifle is a perfect choice for any spring celebration, whether it’s a family gathering or a special occasion.

Pistachio & Cherry Trifle

Pistachio & Cherry Trifle is an elegant and nutty dessert that features the rich flavor of pistachios paired with sweet, juicy cherries. The creamy layers of mascarpone cheese and whipped cream complement the crunch of the pistachio cake and the juicy burst of the cherries. This trifle is not only visually stunning but also a unique twist on classic trifle, bringing together contrasting textures and sophisticated flavors.

Ingredients:

1 pistachio-flavored cake (store-bought or homemade), cut into cubes

2 cups fresh cherries, pitted and halved
1 cup mascarpone cheese
1 cup heavy cream

1/4 cup powdered sugar
1 teaspoon almond extract
1 tablespoon honey (optional)

1/4 cup chopped pistachios (for garnish)

Instructions:

Whip the heavy cream with powdered sugar and almond extract until soft peaks form.

In a separate bowl, combine the mascarpone cheese and honey (if using). Fold the whipped cream into the mascarpone mixture until smooth and creamy.
In a large trifle dish, start by layering the pistachio cake cubes at the bottom.
Add a layer of halved cherries over the cake.

Spoon a layer of the mascarpone and whipped cream mixture on top of the cherries.
Repeat the layers, finishing with a creamy mascarpone layer on top.
Garnish with chopped pistachios for added texture and flavor.

The Pistachio & Cherry Trifle is a sophisticated and delicious dessert that combines the earthy, nutty flavor of pistachios with the sweetness of cherries. The rich mascarpone and whipped cream bring the whole dessert together in a creamy, indulgent way. With its striking green and red layers, this trifle is both a visual and culinary treat, perfect for any spring gathering or special event. The crunch of pistachios adds a delightful texture to the soft, creamy layers, creating a memorable dessert experience.

Lavender Honey & Peach Trifle

The Lavender Honey & Peach Trifle is an aromatic and elegant dessert that infuses the fragrant flavors of lavender and honey with the sweetness of peaches. The delicate lavender adds a subtle floral note that beautifully complements the juicy peaches and honey-sweetened whipped cream. This trifle is a stunning choice for a spring brunch or an outdoor celebration, offering a blend of floral, fruity, and creamy elements in every bite.

Ingredients:

3 ripe peaches, peeled and sliced
1/2 teaspoon dried culinary lavender
1/4 cup honey

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

1 store-bought or homemade pound cake, cut into cubes
Fresh lavender sprigs (for garnish)

Instructions:

In a small saucepan, heat the honey over low heat. Add the dried lavender and allow it to infuse for about 5-10 minutes. Remove from heat and let it cool.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the honey-lavender mixture into the whipped cream until fully combined.

In a large trifle dish, layer the bottom with cubes of pound cake.
Add a layer of sliced peaches on top of the cake, followed by a generous layer of honey-lavender whipped cream.
Continue layering the cake, peaches, and whipped cream until the dish is filled, finishing with a final layer of whipped cream on top.

Garnish with fresh lavender sprigs for a beautiful, aromatic touch.

The Lavender Honey & Peach Trifle is a luxurious and fragrant dessert that combines delicate floral notes with the sweetness of peaches and honey. The creamy lavender-infused whipped cream elevates the simple fruit and cake layers, creating a sophisticated and memorable treat. Perfect for a spring afternoon or any occasion where you want to impress your guests, this trifle offers an unexpected yet delightful flavor combination. The addition of lavender makes this dessert feel truly special, transporting your taste buds to a garden in full bloom.

Lemon Blueberry Cheesecake Trifle

The Lemon Blueberry Cheesecake Trifle is a fresh and tangy dessert that combines the creamy richness of cheesecake with the bright flavors of lemon and blueberries. The layers of tangy lemon cheesecake filling, fluffy sponge cake, and juicy blueberries make this trifle both refreshing and indulgent. Perfect for a spring or summer gathering, this dessert brings a delightful burst of flavor in every spoonful.

Ingredients:

1 store-bought or homemade sponge cake, cut into cubes
2 cups fresh blueberries

1 package (8 oz) cream cheese, softened
1 cup heavy cream
1/4 cup powdered sugar

1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Fresh mint leaves for garnish

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

In another bowl, beat the softened cream cheese with lemon juice and lemon zest until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined, creating a creamy lemon cheesecake filling.
In a large trifle dish, layer the bottom with cubes of sponge cake.

Add a layer of blueberries on top of the cake.
Spoon a generous layer of the lemon cheesecake filling over the blueberries.
Repeat the layers of cake, blueberries, and cheesecake filling until the dish is filled, finishing with a layer of cheesecake filling on top.

Garnish with fresh mint leaves for a pop of color and freshness.

The Lemon Blueberry Cheesecake Trifle is a perfect balance of tangy, creamy, and fruity flavors. The zesty lemon cheesecake filling pairs beautifully with the sweet, juicy blueberries and light, airy sponge cake. This dessert is light enough for a warm spring or summer day yet indulgent enough to satisfy your sweet tooth. It’s an ideal dessert for any celebration or gathering, offering a refreshing twist on traditional cheesecake and trifle recipes.

Raspberry Chocolate Mousse Trifle

The Raspberry Chocolate Mousse Trifle is a decadent dessert that combines rich chocolate mousse with the tartness of fresh raspberries. The layers of smooth, velvety mousse and juicy berries create a perfect contrast of flavors and textures. Whether for a spring brunch or a special dinner, this trifle offers a sophisticated yet indulgent treat that will captivate your guests.

Ingredients:

2 cups heavy cream
1 cup semisweet chocolate chips

1 tablespoon vanilla extract
1/4 cup powdered sugar
2 cups fresh raspberries

1 store-bought or homemade chocolate cake, cut into cubes
Fresh mint leaves for garnish (optional)

Instructions:

In a saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy.
Allow the chocolate mixture to cool slightly, then whisk in the remaining heavy cream and powdered sugar until soft peaks form, creating a rich chocolate mousse.
In a large trifle dish, layer the bottom with cubes of chocolate cake.
Add a layer of fresh raspberries on top of the cake.
Spoon a generous layer of the chocolate mousse over the raspberries.
Repeat the layers of cake, raspberries, and chocolate mousse until the dish is filled.
Finish with a final layer of mousse on top and garnish with fresh mint leaves or extra raspberries.

The Raspberry Chocolate Mousse Trifle is a dream dessert for chocolate and berry lovers alike. The creamy chocolate mousse offers a deep, rich flavor, while the tart raspberries bring a refreshing contrast that balances the richness perfectly. The layers of moist chocolate cake add texture and depth to the trifle, making it a visually stunning and flavorful dessert. Whether for a special occasion or a casual spring gathering, this trifle is sure to impress and delight all who taste it.

Orange Creamsicle Trifle

The Orange Creamsicle Trifle is a nostalgic dessert that brings together the refreshing citrus flavor of orange with the creamy sweetness of vanilla. This trifle layers a fluffy orange cake with a rich creamsicle-flavored whipped filling and fresh orange slices, offering a playful and elegant twist on the classic creamsicle treat. It’s the perfect dessert for a spring picnic, brunch, or any occasion that calls for a light, citrusy treat.

Ingredients:

1 orange-flavored cake (store-bought or homemade), cut into cubes
3 large oranges, peeled and sliced
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup orange juice (freshly squeezed or store-bought)
1/2 cup mascarpone cheese
Zest of 1 orange (for garnish)

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In another bowl, combine the mascarpone cheese with orange juice, whisking until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined, creating a creamy, orange-flavored filling.
In a large trifle dish, layer the bottom with cubes of orange-flavored cake.
Add a layer of fresh orange slices over the cake.
Spoon a layer of the creamsicle filling on top of the oranges.
Repeat the layers of cake, oranges, and filling until the dish is filled, finishing with a final layer of creamsicle filling on top.
Garnish with orange zest for a burst of citrus aroma and color.

The Orange Creamsicle Trifle is a vibrant, refreshing dessert that captures the essence of a classic creamsicle in a sophisticated trifle format. The layers of moist orange cake, citrusy orange slices, and creamy filling come together to create a perfect balance of sweetness and tang. This dessert is light, refreshing, and full of flavor, making it an excellent choice for a spring celebration or a light treat to end any meal. Its bright color and fresh taste make it a showstopper for your spring table.

Apricot Almond Trifle

The Apricot Almond Trifle is a delightful combination of sweet, juicy apricots and the rich, nutty flavor of almonds. With layers of soft sponge cake, tangy apricot preserves, and creamy almond-infused whipped cream, this trifle is both luxurious and refreshing. Ideal for spring gatherings, it offers a sophisticated twist on classic trifle desserts, with its sweet fruit and nutty undertones making every bite a memorable experience.

Ingredients:

2 cups fresh apricots, pitted and sliced
1/4 cup apricot preserves or jam
1 store-bought or homemade sponge cake, cut into cubes
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon almond extract
1/4 cup sliced almonds, toasted
Fresh mint leaves for garnish

Instructions:

In a saucepan, gently heat the apricot preserves until it softens and becomes a syrupy consistency. Let it cool slightly.
In a mixing bowl, whip the heavy cream with powdered sugar and almond extract until soft peaks form.
In a large trifle dish, begin by layering the cubes of sponge cake at the bottom.
Drizzle a layer of apricot preserves over the cake cubes.
Add a layer of sliced fresh apricots on top of the preserves.
Spoon a generous layer of almond-infused whipped cream over the fruit.
Repeat the layers of cake, preserves, apricots, and whipped cream until the dish is filled, finishing with a whipped cream layer.
Top with toasted sliced almonds and garnish with fresh mint leaves.

The Apricot Almond Trifle is a delightful dessert that brings a sophisticated twist to classic trifle flavors. The juicy apricots paired with the creamy almond whipped cream create a balanced and indulgent treat. The toasted almonds add a crunchy texture that complements the soft, smooth layers of cake and cream. This trifle is perfect for spring celebrations, offering a refined yet easy-to-make dessert that’s sure to wow your guests.

Kiwi Lime Trifle

The Kiwi Lime Trifle is a refreshing and tropical dessert that combines the tartness of lime with the vibrant sweetness of kiwi. The zesty lime curd, tangy fruit, and creamy layers come together in a stunning visual presentation, making it a perfect spring treat. This trifle is light, bright, and full of fresh flavors, making it a great choice for a casual gathering or a special occasion.

Ingredients:

4 ripe kiwis, peeled and sliced
1/2 cup lime juice (freshly squeezed)
1 tablespoon lime zest
1 store-bought or homemade pound cake, cut into cubes
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
Fresh mint leaves for garnish

Instructions:

In a saucepan, combine the lime juice and lime zest. Bring to a simmer over medium heat, then remove from heat and let it cool slightly.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In another bowl, mix the mascarpone cheese with the lime juice mixture, blending until smooth.
Gently fold the whipped cream into the mascarpone-lime mixture until combined, creating a creamy lime curd filling.
In a large trifle dish, start with a layer of pound cake cubes at the bottom.
Add a layer of fresh kiwi slices over the cake.
Spoon a layer of the lime cream mixture over the kiwi.
Repeat the layers of cake, kiwi, and lime cream until the dish is filled, finishing with a lime cream layer on top.
Garnish with fresh mint leaves for a burst of color and freshness.

The Kiwi Lime Trifle is a vibrant, citrusy dessert that’s perfect for spring. The tangy lime curd filling, paired with the sweetness of kiwi and the softness of the cake, creates a delightful contrast of flavors and textures. This dessert is not only refreshing but also a feast for the eyes, with its beautiful green hues. Whether for a brunch, picnic, or celebration, the Kiwi Lime Trifle will add a burst of tropical flavor and brightness to any occasion.

Mango Coconut Trifle

The Mango Coconut Trifle is a tropical-inspired dessert that combines the sweet, juicy mango with the rich, creamy taste of coconut. The fluffy coconut cake, smooth mango puree, and coconut whipped cream come together to create a deliciously light and indulgent treat. This trifle is perfect for spring or summer gatherings, offering a tropical escape with every bite.

Ingredients:

2 ripe mangos, peeled and pureed
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened, as preferred)
1 store-bought or homemade coconut cake, cut into cubes
1 tablespoon coconut flakes, toasted (for garnish)
Fresh mint leaves for garnish

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the pureed mango into the whipped cream until combined, creating a smooth mango cream.
In a large trifle dish, start by layering the coconut cake cubes at the bottom.
Spoon a layer of the mango cream over the cake.
Add a layer of shredded coconut on top of the cream.
Repeat the layers of cake, mango cream, and shredded coconut until the dish is filled, finishing with a generous layer of mango cream on top.
Garnish with toasted coconut flakes and fresh mint leaves for an added tropical touch.

The Mango Coconut Trifle is a tropical dream dessert that perfectly blends the sweetness of mango with the creamy richness of coconut. The coconut cake and whipped mango cream create a luscious, melt-in-your-mouth texture, while the toasted coconut flakes add a nice crunch. This trifle is ideal for a warm-weather celebration, bringing the flavors of a tropical paradise to your table. It’s a light, refreshing, and indulgent dessert that will transport your guests straight to the beach.

Strawberry Shortcake Trifle

The Strawberry Shortcake Trifle is a classic dessert with a twist, offering layers of fluffy sponge cake, fresh strawberries, and whipped cream. This easy-to-make dessert brings the beloved flavors of a strawberry shortcake into a showstopping trifle format. With vibrant strawberries and light whipped cream, it’s a perfect spring treat that’s both refreshing and indulgent. It’s a delightful dessert that’s sure to impress guests at any gathering.

Ingredients:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 store-bought or homemade sponge cake, cut into cubes
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish

Instructions:

In a bowl, combine the sliced strawberries with granulated sugar and let them sit for about 20 minutes, allowing the juices to release.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light whipped cream.
In a large trifle dish, layer the bottom with cubes of sponge cake.
Spoon a layer of sweetened strawberries over the cake.
Add a layer of whipped cream on top of the strawberries.
Repeat the layers of cake, strawberries, and whipped cream until the dish is filled, finishing with a layer of whipped cream on top.
Garnish with fresh mint leaves and additional strawberry slices for a pop of color.

The Strawberry Shortcake Trifle is a crowd-pleasing dessert that highlights the fresh, vibrant flavors of strawberries in a creamy, layered format. The sweetness of the berries pairs beautifully with the soft sponge cake and light whipped cream, creating a dessert that is both indulgent and refreshing. This trifle is perfect for springtime gatherings, offering a simple yet elegant treat that is sure to become a favorite at any celebration.

Peaches and Cream Trifle

The Peaches and Cream Trifle is a fruity, creamy dessert that captures the essence of summertime. The sweet, juicy peaches combine perfectly with layers of smooth vanilla custard and fluffy cake, creating a deliciously indulgent treat. This dessert is light yet satisfying, making it a great choice for a spring or summer occasion. The bright, fresh peaches add a touch of sunshine to any gathering, making it a showstopper on your dessert table.

Ingredients:

3 large ripe peaches, peeled and sliced
1/4 cup brown sugar
1 store-bought or homemade vanilla cake, cut into cubes
1 cup heavy cream
1 teaspoon vanilla extract
1 cup vanilla custard (store-bought or homemade)
Fresh mint leaves for garnish

Instructions:

In a bowl, toss the sliced peaches with brown sugar and let them sit for 15–20 minutes, allowing the juices to release.
In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form.
In a large trifle dish, layer the bottom with cubes of vanilla cake.
Spoon a layer of the peach mixture over the cake.
Add a layer of vanilla custard over the peaches.
Top the custard with a generous layer of whipped cream.
Repeat the layers of cake, peaches, custard, and whipped cream until the dish is filled.
Finish with a dollop of whipped cream and garnish with fresh mint leaves.

The Peaches and Cream Trifle is a perfect dessert for showcasing the sweetness and juiciness of fresh peaches. The soft vanilla cake and rich custard layers create a creamy, indulgent foundation, while the whipped cream adds a light, airy texture. This dessert is a refreshing, fruity treat that’s perfect for warm weather gatherings and is sure to leave your guests raving. Its beautiful presentation and bright flavors make it an ideal centerpiece for your next spring or summer celebration.

Chocolate Banana Cream Trifle

The Chocolate Banana Cream Trifle is a rich, indulgent dessert that combines the deep flavors of chocolate with the sweetness of ripe bananas. The layers of chocolate mousse, bananas, and whipped cream create a decadent and satisfying treat. Perfect for chocolate lovers, this trifle is both creamy and flavorful, offering a perfect balance of sweet and savory. It’s a fantastic choice for a spring celebration or any occasion where you want to impress your guests with a luxurious dessert.

Ingredients:

2 ripe bananas, sliced
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup milk
1 store-bought or homemade chocolate cake, cut into cubes
Shaved chocolate or cocoa powder for garnish

Instructions:

In a microwave-safe bowl, melt the chocolate chips with milk in 30-second intervals, stirring until smooth and glossy.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the melted chocolate into the whipped cream, creating a creamy chocolate mousse.
In a large trifle dish, layer the bottom with cubes of chocolate cake.
Add a layer of sliced bananas over the cake.
Spoon a layer of the chocolate mousse over the bananas.
Repeat the layers of cake, bananas, and mousse until the dish is filled, finishing with a mousse layer on top.
Garnish with shaved chocolate or a dusting of cocoa powder.

The Chocolate Banana Cream Trifle is a rich and indulgent dessert that combines the best of both worlds—chocolate and bananas. The creamy chocolate mousse pairs wonderfully with the sweet, ripe bananas and the moist chocolate cake. Each bite offers a decadent blend of flavors and textures, from the soft cake to the creamy mousse and fresh fruit. This trifle is perfect for any occasion where you want to serve something indulgent yet sophisticated. It’s a surefire crowd-pleaser that will have your guests coming back for more.

Lemon Raspberry Trifle

The Lemon Raspberry Trifle is a fresh, tangy dessert that combines the zesty flavors of lemon with the sweet, juicy raspberries in a light and airy trifle. Layers of lemon-infused sponge cake, tart lemon curd, fresh raspberries, and whipped cream make this trifle a bright and refreshing treat for spring. It’s a perfect balance of sweetness and acidity, offering a luxurious and refreshing bite. This trifle not only tastes amazing but looks stunning, making it a perfect choice for any celebration or gathering.

Ingredients:

1 store-bought or homemade lemon cake, cut into cubes
2 cups fresh raspberries
1 cup lemon curd (store-bought or homemade)
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a trifle dish, layer the bottom with cubes of lemon cake.
Spoon a layer of lemon curd over the cake cubes.
Add a layer of fresh raspberries on top of the curd.
Spread a layer of whipped cream over the raspberries.
Repeat the layers of cake, lemon curd, raspberries, and whipped cream until the dish is filled.
Finish with a generous dollop of whipped cream and garnish with fresh mint leaves.

The Lemon Raspberry Trifle is a light, refreshing dessert that perfectly balances the tanginess of lemon with the sweetness of raspberries. Each layer is packed with bright, vibrant flavors, from the zesty lemon curd to the fresh fruit and creamy whipped topping. This dessert is a perfect way to showcase spring’s fresh fruit and makes an elegant addition to any celebration. Whether served at a brunch, dinner party, or family gathering, it’s sure to be a hit with all your guests.

Blueberry Cheesecake Trifle

The Blueberry Cheesecake Trifle combines the creamy, indulgent flavors of cheesecake with the bright, juicy sweetness of blueberries. Layers of rich, no-bake cheesecake filling, fresh blueberries, and buttery graham cracker crumbs make this dessert incredibly delicious and visually stunning. The creaminess of the cheesecake and the tart blueberries work together in perfect harmony, creating a dessert that’s both comforting and refreshing. This trifle is a great choice for spring gatherings or any time you crave a fruity, creamy treat.

Ingredients:

2 cups fresh blueberries
1/4 cup granulated sugar
1 store-bought or homemade graham cracker crust, crumbled
1 cup cream cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish

Instructions:

In a small bowl, toss the blueberries with granulated sugar and let them sit for about 20 minutes to release their juices.
In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In another bowl, beat the softened cream cheese until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture, creating a smooth and fluffy cheesecake filling.
In a large trifle dish, layer the bottom with crumbled graham cracker crust.
Spoon a layer of the cheesecake filling over the crust.
Add a layer of blueberries over the cheesecake layer.
Repeat the layers of graham cracker crust, cheesecake filling, and blueberries until the dish is filled.
Finish with a layer of cheesecake filling and garnish with fresh mint leaves.

The Blueberry Cheesecake Trifle is a luscious and creamy dessert that combines the richness of cheesecake with the freshness of blueberries. The graham cracker crust adds a delightful crunch, and the blueberry layer brings a burst of freshness that perfectly complements the creamy cheesecake. This trifle is the ideal dessert for any spring or summer occasion, offering a refreshing yet indulgent treat that will impress your guests. With its beautiful layers and irresistible flavors, it’s bound to become a favorite in your dessert repertoire.

Pomegranate Pistachio Trifle

The Pomegranate Pistachio Trifle is a vibrant and unique dessert that blends the sweet-tart flavor of pomegranate with the rich, nutty taste of pistachios. With layers of sponge cake, sweet pomegranate seeds, creamy pistachio mousse, and whipped cream, this trifle offers a beautiful contrast of colors and textures. The burst of juicy pomegranate seeds and the crunchy pistachio topping make this dessert as delightful to eat as it is to look at. Perfect for a spring celebration or a festive occasion, this trifle is both exotic and refreshing.

Ingredients:

1 store-bought or homemade sponge cake, cut into cubes
1 cup pomegranate seeds (arils)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup pistachio paste or ground pistachios
1/4 cup chopped pistachios (for garnish)
Fresh mint leaves for garnish

Instructions:

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the pistachio paste or ground pistachios into the whipped cream to create a pistachio mousse.
In a large trifle dish, layer the bottom with cubes of sponge cake.
Spoon a layer of pistachio mousse over the cake cubes.
Add a layer of fresh pomegranate seeds on top of the mousse.
Repeat the layers of cake, pistachio mousse, and pomegranate seeds until the dish is filled.
Finish with a generous layer of pistachio mousse and top with chopped pistachios and fresh mint leaves for garnish.

The Pomegranate Pistachio Trifle is a beautifully layered dessert that combines exotic flavors with a variety of textures. The sweetness of pomegranate seeds pairs wonderfully with the creamy pistachio mousse, while the sponge cake adds softness and the chopped pistachios offer a satisfying crunch. This trifle is a feast for both the eyes and the palate, with its vibrant colors and delicious flavors making it perfect for special occasions and festive spring gatherings. With its bold flavors and unique combination, this trifle will stand out as a showstopper at any event.

Apricot Almond Trifle

The Apricot Almond Trifle is a sophisticated dessert that brings together the sweet, slightly tangy flavor of apricots with the rich, nutty taste of almonds. Layers of spongy almond cake, fresh apricots, and a creamy almond mascarpone filling create a delightful texture contrast in every bite. The almond flavor is enhanced with a hint of vanilla and the apricots add a refreshing burst of sweetness. This trifle is perfect for any spring or summer event, offering a refined, yet approachable treat that guests will love.

Ingredients:

2 cups fresh apricots, pitted and sliced
2 tablespoons honey
1 store-bought or homemade almond cake, cut into cubes
1 cup mascarpone cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds, toasted
Fresh mint leaves for garnish

Instructions:

In a bowl, toss the apricot slices with honey and let them sit for 10–15 minutes to soften and release their natural juices.
In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold the mascarpone cheese into the whipped cream, creating a smooth almond mascarpone filling.
In a large trifle dish, layer the bottom with cubes of almond cake.
Add a layer of the apricot slices over the cake.
Spoon a generous layer of almond mascarpone filling over the apricots.
Repeat the layers of cake, apricots, and almond mascarpone filling until the dish is filled.
Finish with a layer of mascarpone filling and sprinkle toasted almonds on top.
Garnish with fresh mint leaves.

The Apricot Almond Trifle is a delightful fusion of sweet and nutty flavors, offering a truly refreshing spring dessert. The tender apricots and almond cake pair beautifully with the creamy mascarpone filling, while the toasted almonds add a satisfying crunch. This trifle looks as beautiful as it tastes, making it a wonderful centerpiece for any gathering. The combination of flavors is delicate yet flavorful, ensuring it will be a hit with anyone who enjoys refined, fruity desserts.

Mango Coconut Trifle

The Mango Coconut Trifle is a tropical-inspired dessert that takes you straight to an island paradise. The combination of juicy, sweet mangoes and creamy coconut custard creates a refreshing and indulgent treat. With layers of coconut-flavored whipped cream and sponge cake, this dessert is both light and satisfying. Perfect for spring or summer, it’s a colorful, flavorful, and beautiful dessert that is sure to wow your guests with its tropical flavors and airy texture.

Ingredients:

2 ripe mangoes, peeled and diced
2 tablespoons honey
1 store-bought or homemade vanilla cake, cut into cubes
1 cup coconut milk
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup heavy cream
1/4 cup shredded coconut, toasted
Fresh mint leaves for garnish

Instructions:

In a bowl, toss the diced mangoes with honey and let them sit for about 15–20 minutes to release their juices.
In a small saucepan, combine coconut milk, granulated sugar, and cornstarch. Stir over medium heat until the mixture thickens into a custard-like consistency, then remove from heat and stir in vanilla extract. Let it cool.
In a separate mixing bowl, whip the heavy cream until soft peaks form.
In a large trifle dish, layer the bottom with cubes of vanilla cake.
Spoon a layer of coconut custard over the cake cubes.
Add a layer of sweetened mangoes on top of the custard.
Top with a layer of whipped cream.
Repeat the layers of cake, custard, mangoes, and whipped cream until the dish is filled.
Finish with a final layer of whipped cream and sprinkle toasted shredded coconut on top.
Garnish with fresh mint leaves.

The Mango Coconut Trifle is an irresistible tropical treat that is bursting with flavor. The smooth coconut custard complements the sweet, juicy mangoes beautifully, while the whipped cream adds an airy texture. Each bite feels like a mini vacation to a tropical island. This trifle is perfect for a spring or summer gathering, offering a light yet indulgent dessert that will transport your guests to paradise with its vibrant colors and bold tropical flavors.

Pistachio Cherry Trifle

The Pistachio Cherry Trifle is a unique and decadent dessert that combines the nutty richness of pistachios with the sweet-tart flavor of cherries. The layers of pistachio-flavored mousse, fresh cherries, and delicate sponge cake come together beautifully to create a dessert that is both visually striking and utterly delicious. It’s an elegant choice for any spring celebration, offering a delightful blend of textures and flavors. The pop of color from the cherries adds a vibrant touch to this indulgent trifle.

Ingredients:

2 cups fresh cherries, pitted and halved
2 tablespoons granulated sugar
1 store-bought or homemade sponge cake, cut into cubes
1 cup pistachio paste or finely ground pistachios
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pistachios for garnish
Fresh mint leaves for garnish

Instructions:

In a bowl, toss the halved cherries with granulated sugar and let them sit for about 15 minutes to release their juices.
In a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Fold the pistachio paste or finely ground pistachios into the whipped cream to create a pistachio mousse.
In a large trifle dish, layer the bottom with cubes of sponge cake.
Spoon a layer of pistachio mousse over the cake cubes.
Add a layer of sweetened cherries on top of the mousse.
Repeat the layers of cake, pistachio mousse, and cherries until the dish is filled.
Finish with a layer of pistachio mousse and garnish with chopped pistachios and fresh mint leaves.

The Pistachio Cherry Trifle is an indulgent, nutty, and fruity dessert that is perfect for springtime gatherings. The combination of the smooth pistachio mousse and the juicy cherries creates a delightful contrast in flavor and texture, while the sponge cake adds a soft and tender layer. This trifle looks as impressive as it tastes, with its rich colors and unique flavor pairing making it the perfect dessert for any occasion. The pistachios add a satisfying crunch, and the cherries bring a touch of tartness, making this dessert a memorable treat for your guests.

Note: More recipes are coming soon!

25+ Colorful and Easy Spring Trifle Recipes to Brighten Your Table