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Lemon Berry Trifle

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
Servings: 12 Servings
Calories: 439 kcal
Course: Dessert
Cuisine: American

Ingredients

Berries: (can be cooked up to a day in advance and refrigerated):
  • 4 4 cups berries a combination of blueberries, strawberries and raspberries, you can use fresh or frozen – if using frozen, they need to be thawed and drained
  • 1 1 large lemon juiced
  • ¼ ¼ cup sugar
  • 2 2 teaspoons cornstarch
Lemon Cream: (the lemon curd can be made up to 3 days in advance):
  • 3 3 cups whipping cream
  • ⅓ ⅓ cup powdered sugar
  • ½ ½ teaspoon vanilla extract
  • 1 (11-ounce) 1 (11-ounce) jar lemon curd or homemade (recipe below)
Pound Cake: (can be made a day in advance or longer, if it is frozen):
  • 1 1 loaf lemon or plain pound cake (recipe below) homemade or store-bought, cut into 1/2-inch thick slices

Instructions

    Cup of Yum
  1. Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.
  2. In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.
  3. To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don’t worry if it doesn’t completely coat the pound cake – just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream.
  4. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.

Notes

  • Make-Ahead: the trifle should be assembled about 5-8 hours before serving so all the flavors can blend together. All of the components can be made from 1-3 days ahead. Look through the recipe for more specific details.

Nutrition Information

Serving 1 Serving Calories 439kcal (22%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 16g (80%) Cholesterol 112mg (37%) Sodium 262mg (11%) Fiber 2g (8%) Sugar 39g (78%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 439

% Daily Value*

Serving 1 Serving
Calories 439kcal 22%
Carbohydrates 51g 17%
Protein 4g 8%
Fat 26g 40%
Saturated Fat 16g 80%
Cholesterol 112mg 37%
Sodium 262mg 11%
Fiber 2g 8%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.