Lemon Strawberry Trifle
Brighten up any occasion with this luscious Lemon Strawberry Trifle, a no-bake dessert that’s as stunning as it is easy to make. Layers of fluffy pound cake, silky lemon curd-infused whipped cream, and juicy sugar-sweetened strawberries come together for a symphony of sweet and tangy flavors. Topped with fresh mint, whole strawberries, and a sprinkle of zesty lemon zest, this trifle is a showstopper that takes just 20 minutes of prep time. Perfect for backyard barbecues, brunches, or holidays, this refreshing trifle is served chilled, making it the ultimate make-ahead treat. Indulge in the vibrant harmony of citrus and berry goodness with every spoonful!
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Recipe Information
Ingredients
- 500 grams fresh strawberries
- 50 grams sugar
- 300 grams lemon curd
- 240 ml heavy cream
- 1 teaspoon vanilla extract
- 300 grams pound cake or sponge cake
- 1 tablespoon lemon zest
- 2 tablespoons fresh mint leaves (optional, for garnish)
Instructions
Wash and hull the strawberries. Set aside 4-6 whole strawberries for garnish, then slice the remaining strawberries into thin slices.
In a medium mixing bowl, toss the sliced strawberries with the sugar. Let them macerate for about 10 minutes to release their juices.
In a separate large mixing bowl, whip the heavy cream using a hand or stand mixer until soft peaks form.
Add the vanilla extract to the whipped cream and gently fold in the lemon curd with a spatula until fully combined and smooth. Be careful not to deflate the whipped cream.
Cut the pound cake or sponge cake into 1-inch cubes and set aside.
To assemble the trifle, start by adding a layer of the cake cubes at the bottom of a large trifle bowl or individual serving glasses.
Top the cake layer with a layer of the lemon cream mixture, spreading it evenly.
Add a layer of the macerated strawberries on top of the lemon cream, including some of the strawberry juices.
Repeat the layers (cake, lemon cream, strawberries) until the trifle bowl or glasses are filled, finishing with a layer of lemon cream on top.
Garnish the trifle with the reserved whole strawberries, freshly grated lemon zest, and mint leaves for a pop of color and flavor.
Chill the assembled trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 41.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 206 mg | 4% | |
*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.
