Lemon Berry Trifle
Dive into the vibrant, citrusy delight of this Lemon Berry Trifle—a show-stopping dessert that's as refreshing as it is stunning. Layers of tender sponge cake, velvety lemon cream, and a medley of juicy strawberries, blueberries, and raspberries come together in perfect harmony for a treat bursting with flavor and texture. The whipped lemon cream, infused with tangy lemon curd, adds a luscious zing, while a sprinkle of fresh lemon zest and mint leaves elevates the presentation. Ideal for summer gatherings, brunches, or any occasion that calls for a wow-worthy dessert, this no-bake recipe is quick to assemble and requires just 30 minutes of preparation. Refrigerated to perfection, this fruity trifle promises a chilled, zesty indulgence that's light yet decadently satisfying.
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Recipe Information
Ingredients
- 16 ounces Sponge cake or pound cake
- 2 cups Fresh strawberries
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 1.5 cups Lemon curd
- 2 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.25 cup Fresh mint leaves (optional, for garnish)
Instructions
Cut the sponge cake or pound cake into 1-inch cubes and set aside.
Wash and pat dry the strawberries, blueberries, and raspberries. Slice the strawberries into halves or quarters, depending on their size.
In a mixing bowl, whip the heavy whipping cream using a hand mixer or stand mixer until soft peaks form. Add the powdered sugar and vanilla extract, then whip until stiff peaks form. Be careful not to over-whip.
Gently fold the lemon curd into the whipped cream until fully incorporated to create a lemon cream mixture.
In a large trifle dish or individual serving glasses, begin layering the ingredients. Start with a layer of cake cubes at the bottom, followed by a layer of the lemon cream mixture, then a layer of mixed berries. Repeat the layers until the dish is full, finishing with a layer of lemon cream on top.
Sprinkle the final layer with lemon zest and garnish with fresh mint leaves, if desired.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve chilled and enjoy this zesty, fruity treat!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 37.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
