This Easy Lemon Berry Trifle is the ultimate summer dessert. Once considered dessert leftovers, the trifle has become incredibly popular over the last couple years. Add blueberries for 4th of July and it becomes the ultimate patriotic treat!
Easy Lemon Berry Trifle
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Dessert
Cuisine: American
Serves: 4 individual servings
Ingredients
- Lemon Pound Cake:
- 1½ cups all purpose flour
- ⅔ cup sugar
- 2 eggs
- ½ cup unsalted butter melted
- ½ cup whole milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ½ tsp salt
- 1 tsp baking powder
- Fruit filling :
- 2 cups sliced strawberries
- 2 cups raspberries
- Whipped Cream:
- 2 cups heavy whipping cream
- 2 tbsp sugar
Instructions
- Preheat oven to 350 degrees F. Grease one nonstick loaf pan.
- In a stand mixer, combine flour, sugar, eggs, butter, milk, lemon juice and zest, salt, and baking powder on medium speed until batter forms. Be careful not to over mix.
- Pour batter into loaf pan and bake for approximately an hour or until golden brown. Allow loaf to cool for five minutes before turning out on to cooling rack. Allow the loaf to cool for at least 45 minutes.
- In a stand mixer whip the heavy cream and sugar on high speed until it thickens to the consistency of whipped cream.
- Once the cake has cooled, cut into one-inch cubes.
- Set out four stemless wine glasses.
- Layer the bottom of each glass with three or four cubes of cake. Then add a layer of a few berries to each, followed by a layer of whipped cream. Repeat this process a second time and garnish with extra berries.
- Enjoy!
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Wow so pretty.
What a great dessert for the 4th of July and all summer long !!