Mason Jar Berry Trifle
Prep time
Total time
Serves: 5
  • 16 oz carton of strawberries, hulled and cut into chunks
  • ½ pint blackberries, cut into chunks
  • ½ pint raspberrries, cut into chunks
  • ½ pint blueberries
  • ¼ cup sugar
  • Sara Lee Pound Cake, cut into ½" chunks
  • 8 oz light whipped topping
  • 1½ tablespoons lemon curd
  1. Place strawberry chunks, blackberry chunks and raspberries chunks into a medium bowl. Sprinkle with the sugar and lightly mix until combined. Allow the fruit to macerate for about 10 minutes.
  2. Mix 2 oz of the whipped topping with the lemon curd.
  3. Gently fold in an additional 4 oz of the whipped topping until combined.
  4. Assemble each mason jar by adding a dollop of the prepared lemon cream and top with about ⅛ cup of pound cake cubes.
  5. Next add about ¼ cup of the blueberries and macerated fruit with juice and press down gently.
  6. Repeat the layers once more - ending with the fruit.
  7. Put on the lid and refrigerate until ready to serve.
  8. Before serving add a dollop of the remaining whipped topping and garnish with additional fruit if desired.
Recipe by I Heart Kitchen at