Description
A refreshing and light dessert, this Lemon Berry Trifle layers tangy lemon curd, fresh berries, and fluffy whipped cream with tender cake for a delightful treat perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 pound cake or angel food cake, cut into 1-inch cubes
- 2 cups lemon curd
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- Fresh mint leaves for garnish (optional)
Instructions
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- In a trifle dish or large glass bowl, layer one-third of the cake cubes on the bottom.
- Spoon and spread one-third of the lemon curd over the cake cubes.
- Top with one-third of the whipped cream.
- Sprinkle a mix of berries over the whipped cream layer.
- Repeat the layers two more times, ending with whipped cream and berries on top.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with fresh mint leaves just before serving, if desired.
Notes
- You can use store-bought or homemade lemon curd.
- Make ahead up to a day in advance for enhanced flavor.
- Use any combination of berries you prefer.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg