clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Raspberry Peach Sangria Trifle

Raspberry Peach Sangria Trifle

  • Author: Lindsay
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This Raspberry Peach Sangria Trifle is fruity and spiked with wine! Plus, given it’s sangria twist, it’s a great summer dessert for sharing!


  • 46 peaches, peeled and sliced
  • 1 1/2 cups sweet white wine
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 15 oz pound cake*, cut into cubes
  • 6 oz raspberries


1. Place sliced peaches into a shallow dish, then pour white wine over them. Allow to soak for 1-2 hours, depending on preferred strength of wine taste.
2. Once peaches are ready, whip heavy whipping cream on high speed until it begins to thicken.
3. Add powdered sugar and 2 tablespoons of wine from peaches, then whip until it reaches stiff peaks.
4. To layer the trifle, start with a layer of pound cake.
5. Top the pound cake with raspberries and peaches.
6. Spread about half of the whipped cream evenly on top of the fruit.
7. Repeat steps 4-6.
8. Finish off trifle with a few more peaches and raspberries.
9. Refrigerate until ready to serve.
*I used about one and a half of this pre-made Sara Lee Butter Pound Cake.


  • Serving Size: 1 scoop
  • Calories: 315
  • Sugar: 26.6 g
  • Sodium: 125.8 mg
  • Fat: 18.8 g
  • Carbohydrates: 34.8 g
  • Protein: 3.5 g
  • Cholesterol: 64.9 mg

Keywords: peach sangria dessert, trifle recipe, trifle dessert, summer dessert, no bake dessert