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Don’t let the amount of instructions intimidate you – this is super easy to make and is a light decadent desert after a large Easter Dinner! It’s also a delicious summer treat!
| Lemon Strawberry Trifle Recipe |
Recipe Type: Dessert
Author:
Prep time: 40 mins
Cook time: 6 hours
Total time: 6 hours 40 mins
Serves: 12
Ingredients
- Sauce:
- 4 cups fresh strawberries $
- 2 tablespoons lemon juice
- 1/4 cup sugar $
- Filling:
- 1 11-oz. jar lemon curd
- 1 cup heavy cream $
- 3/4 cup plain Greek yogurt (not nonfat)
- 1/4 cup sugar $
- Trifle:
- 1 16-oz. loaf pound cake, store-bought or homemade
- 1/3 cup seedless strawberry jam $
- 1 cup heavy cream $
Instructions
- Make sauce -
- Hull and slice berries.
- Mix 1 cup berries with lemon juice and 2 Tbsp. sugar in a large bowl
- Using a fork, mash berries into a chunky pulp.
- Combine another 1 cup berries and 2 Tbsp. sugar in a small saucepan over medium heat.
- Cook, stirring, until the berries start to give off liquid, about 2 minutes.
- Increase heat to medium-high and cook, stirring often, until mixture is thick and pulpy, about 5 minutes longer.
- Stir cooked berries into mashed berries.
- Cool slightly.
- Make filling-
- Put lemon curd in a large bowl.
- In a separate bowl, beat cream, yogurt and sugar with an electric mixer until stiff peaks form.
- Stir about a quarter of whipped cream mixture into lemon curd.
- Gently fold in remaining cream mixture.
- Assemble trifle-
- Trim and discard both ends of cake.
- Cut cake crosswise into approximately 1/3-inch-thick slices.
- Spread each slice thinly with jam.
- Pour 1/2 cup lemon filling in bottom of a 14-cup trifle bowl or other large glass bowl.
- Spread evenly.
- Top with cake slices, jam sides up, trimming cake slices as necessary to make a flat layer.
- Pour about 1/2 cup strawberry sauce over, distributing fruit as evenly as possible over cake layer.
- Spread 1/3 of remaining sliced berries over sauce.
- Build two more layers with remaining filling, cake, sauce and sliced strawberries, arranging layers so they’re even and visible through the bowl.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.Just before serving, whip 1 cup cream with an electric mixer until medium-firm peaks form.
- Spread whipped cream decoratively on top of trifle.
- Spoon into individual dessert bowls and serve immediately.
Thanks, All You.
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