So easy to make, so wonderful to eat. A trifle is a go-to recipe that is light, fresh and perfect for a summer party, especially in individual portions. Yep, you should be making trifles all summer long! They are so simple, yet the question you get over and over is “can I have another?”
This is our absolute favorite summertime red, white and blue dessert that is adaptable to whatever fresh fruit (even frozen fruit) that you have on hand. From strawberries, blueberries and raspberries to stone fruit like peaches, plums and cherries.
Individual trifles (and most desserts for that matter) are just better when made in personal portions for a get-together or party. They are easier to portion and serve, are less messy and just seem so much more satisfying when everyone gets their own little perfect version of your creation. When you have a big glass bowl of a trifle, it starts out looking beautiful, but after a few people help themselves, it is much less glamorous. Individual portions solve this.
So get out your stand mixer or bowl and whisk to make the lemon whipped cream, and let’s get trifle’n!
The Containers
Any type of glass container will work for the mini trifles. From Mason jars to low-ball rocks glasses to small glass bowls. As long as the vessels are clear so they can show off the beautiful layers.
Trifle Layers
Layers of light pound cake, lemon whipped cream, fresh berries and lemon curd combine to a quadfecta of amazing flavors.
(starting from the bottom)
- Pound Cake – Make your own or use store-bought. You can also use lady fingers or angel food cake. Just slice them into bite-size portions for easy eating.
- Lemon Whipped Cream – Heavy cream is whipped and then a little lemon curd is gently folded in to give the whipped cream a wonderful light lemony flavor that pairs so well with the fruit and pound cake. If you don’t like lemon, just leave it out. If you love lemon, add even more lemon curd and some lemon zest.
- Fresh Berries – Whatever type of berries you have can work. Sliced strawberries, blueberries and raspberries are showstoppers. When I have extra peaches, I will sometimes add those too.
- Lemon Curd – Just a little on top of the fruit pairs so well.
Tip: Make ahead and chill in the refrigerator for at least a few hours to allow more time for all the berry and lemon flavors to absorb into the cake.
See recipe card for quantities and instructions.
Modification and Substitutions
- Don’t love lemon? Just leave out the lemon curd. And if you really love lemon, then add more lemon curd and some lemon zest when making the whipped cream.
- Vanilla or lemon pudding can be added as another layer. A traditional British trifle does have some sort of custard, but most of the time I leave it out to keep it light.
- Berry jam can also be added as a layer.
- Macerate the berries to make them even saucier. In a bowl with the berries, sprinkle in some sugar, a squeeze of lemon juice or balsamic vinegar. Stir to combine and then refrigerate and watch the magic happen in about 30 minutes. They will create their own berry sauce that is bursting with flavor. It will soak into the pound cake, so it’s best not to let them sit too long before serving. I will usually make them an hour ahead instead of overnight.
Storage Instructions
Store covered with plastic wrap in the refrigerator for up to 3 days.
Individual Berry Trifle
Ingredients
Lemon Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar/confectioners' sugar (can also use granulated sugar)
- 1/2 tsp vanilla extract
- 1/4 cup lemon curd (plus more for trifle layers)
Trifle Layers
- 1 lb pound cake, lady fingers or angel food cake
- 4 cups mixed fresh sliced strawberries, blueberries and raspberries
Optional Layers
- Berry jam
- Vanilla pudding
Instructions
- Make the lemon whipped cream in a large bowl with a whisk or hand mixer or in a stand mixer. Beat the heavy cream, sugar and vanilla until stiff peaks are reached (about 3 minutes). Gently fold in the lemon curd using a spatula.
- Dice or tear the pound cake into 1/2" pieces.
- Assemble the trifles in individual jars or cups by starting with a base layer of cake, followed by whipped cream, berries and then a little lemon curd, jam or pudding if using. Repeat as many times as desired, always finishing with a top layer of berries.
- Refrigerate for at least 30 minutes to chill before serving. Loosely cover the trifles if they will be in the refrigerator longer than 2 hours.
Notes
- Can be made the night before and lasts for up to 2 to 3 days in the refrigerator.
- Frozen berries can be used in place of fresh berries.
- Use a spoon to add the whipped cream, or a pastry bag with a tip can be used to make it easier.
- Want it even more lemony? Double the lemon curd in the whipped cream and add lemon zest.
- Lemon curd is available near jam at most grocery stores, including at Trader Joe’s.