Individual portions of layers upon layers of fresh summer berries, lemony whipped cream, pound cake and lemon curd. Berry trifles are a dessert that is so easy to make you will be making it again and again.
2tablespoonpowdered sugar/confectioners' sugar(can also use granulated sugar)
½teaspoonvanilla extract
¼cuplemon curd(plus more for trifle layers)
Trifle Layers
1lbpound cake, lady fingers or angel food cake
4cupsmixed 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 ½" 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.