Berry Dessert Lasagna

recipe image

Okay, yes we’re calling it a lasagna. But really it’s just a delicious berry trifle! Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into “noodles.” If you can’t find fresh berries, frozen will do!
  • Level: Easy
  • Total: 6 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 8 to 10 servings



  • 1 1/2 cups sugar
  • 12 ounces fresh raspberries
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Two 10.75-ounce frozen pound cakes
  • 1/2 cup unsweetened shredded coconut
  • 12 ounces fresh blueberries


  1. Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
  2. Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
  3. Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna “noodles.” Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

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10 thoughts on “Berry Dessert Lasagna”

  1. Victoria Waller

    To Sandra: You can buy pound cake in the bakery part of your grocery store so you will not have to heat your kitchen or waste the beautiful day. (I was thinking of how I might make it a little lighter maybe by substituting angelfood cake, but I’m still thinking.

  2. Substitute for coconut? – I make, besides whipped cream as a layer, another layer of pudding or curd

    I love coconut but rarely use it in my trifles as many people do not like coconut

    Puddings & curds can be homemade or store bought

  3. Looks interesting, will try it sometime soon for company. Now, whatever happened to “sponge” cake? My mom used to make them and could even buy the boxed mixes at the grocery store. Now, I never see or hear about them. They were sooo good and moist and rich. Lemon was a favorite.

  4. Marilyn Brookes

    Deep South here. Raspberries are expensive. Blackberries are not. I plan to use blackberries instear or raspberries.

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