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+ servings

Berries and Cream Sara Lee Cake

This easy classic trifle has layers of ready Sara Lee pound cake, fresh berries, and layers of cream. So easy to make and absolutely delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Chililng Time 3 hours
Servings 6 people
Calories 347kcal


  • 2 containers thick cream or table cream 8 oz or 250 g each
  • 1 sachet dream whip powder 1.3 oz or 28 g
  • 1 sachet creme caramel, powder only (not syrup) 2 oz or 50 g
  • 1/2 cup heavy whipping cream 120 ml
  • 3 tablespoon milk
  • 7 oz sweetened condensed milk 200 g, 1/2 large can

For assembling:

  • 1 pack strawberries, halved 227 g, 8 oz
  • 1 pack raspberries 6 oz, 170 g
  • 1 pack blueberries 6 oz, 170 g
  • 1 pack blackberries 6 oz, 170 g
  • 1 Sara Lee vanilla pound cake, thawed 10.75 oz (300 g)

For garnish:

  • whole strawberries
  • mint leaves optional


  • In an electric mixer, add the thick cream, dream whip, creme caramel, heavy cream, milk, and condensed milk. Beat until thick and fluffy, with soft peaks, about 3 minutes or so.
  • Gently rinse the berries and pat dry, and cut the pound cake into large cubes.
  • Cut the pound cake into cubes, and layer a trifle dish like so: 1 layer of pound cake cubes, half the cream, 1/2 the cream, and half the berries (a mix of all the berries). Repeat with the second half of pound cake cubes, the second half of the cream and top with the remaining berries. Add whole strawberries and mint leaves to garnish, optional.
  • Let the trifle set for a few hours or overnight before enjoying!


You can use any preferred pound cake, or a homemade version if you like in the trifle.
Also, feel free to substitute your favorite fruits or berries.
Check post for more substitution tips!
I prefer this most once its been refrigerated overnight!


Calories: 347kcal