This lemon berry trifle is in a trifle league of its own. The combination of lemon pound cake, sweet berries and whipped cream is terrific.
Who doesn’t love a good trifle?
Seriously. I would love to know who could resist a concoction like this staring them in the face.
Not only are trifle desserts fantastic for serving a crowd, but they are a hundred times easier to throw together than tediously frosting and decorating a cake.
Clear trifle dish with layers of lemon pound cake, berry, and whipped cream.
The only downfall of the much beloved trifle is it’s tendency to look like slop once it is served. If you can get past that, then trifles will be your friend forever and always.
This trifle is in a league of it’s own. I’ve never had such a delicious layered dessert and I’m dreaming about when I can make it next – it is that good.
The combination of tender lemon pound cake, sweet berries and lemon-infused whipped cream is absolutely terrific.
My favorite bites were the ones heavy on the pound cake, light on the fruity syrup and heavy on the lemon cream. Oh, divine. Divine, divine, divine.
This dessert can be as easy or as time intensive as you like.
Theoretically, you could buy a premade pound cake and lemon curd in a jar but if you want the extra challenge of making each layer from scratch then I’ve included the recipes I used (plus, homemade lemon curd is pennies cheaper than buying it!).
The great thing is that most of the steps can be done ahead of time so you can pile it all together in a snap and let it hang out in the refrigerator until you are ready to serve it.
Ingredients
- 2 cups heavy whipping cream
- 2 cups of milk
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 tablespoons lemon juice
- 2 cups heavy whipping cream
- ¾ cup confectioners’ sugar
- 1 dash vanilla extract
- 1 (9 inches) angel food cake, cubed
- 3 cups sliced fresh strawberries
- 2 cups fresh blueberries
Directions:
1: In a large mixing bowl, add in 2 cups of whipping cream, lemon pudding mixes, lemon juice, and milk. Whisk until well mixed and the texture becomes smooth.
2: Cover with plastic wrap and place inside the fridge for at least 1 hour or until set.
3: In another large mixing bowl, add in the rest of the whipping cream. Beat until well mixed and bubbly.
4: Slowly add vanilla extract and confectioners’ sugar and beat until well mixed.
5: Whisk upright for the whipped cream to form sharp peaks.
6: Arrange 1/2 of the angel food cake layer into a trifle bowl.
7: Place a layer about 1/2 of the lemon pudding, 1/2 of the strawberries, and 1/2 of the blueberries on top of the cake layer.
8: Top the blueberries with 1/2 of the whipped cream.
9: Repeat this procedure until all the ingredients are arranged in layers.
10: Cover with plastic wrap and place inside the fridge until set.
11: Serve and enjoy!
