Berry Trifle

  • Level: Easy
  • Yield: 4 servings
  • Total: 43 min
  • Prep: 15 min
  • Inactive: 25 min
  • Cook: 3 min
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Ingredients

Berries:

1 pint blueberries

1 pint strawberries, hulled and cut into thick slices

2 pint raspberries

1 lemon, juiced

1/4 cup sugar

1 1/2 teaspoons cornstarch

Lemon Cream:

1 quart whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla extract

1 (11-ounce) jar lemon curd

1 store bought pound cake, sliced 1/2-inch thick

Directions

  1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  2. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
  3. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
  4. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Let's Get Cooking!

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Debbie F.

I make this recipe constantly. I always use Ina's Lemon curd recipe makes a huge difference and it's yummy. I either use Sara Lee Pound Cake or make my own depending on time. you can switch up the berries according to what's on hand. Always comes out perfect and never lasts long.

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