| Level: | Easy |
| Total: | 43 min |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1160 |
| Total Fat | 90 g |
| Saturated Fat | 54 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 15 g |
| Sugar | 65 g |
| Protein | 11 g |
| Cholesterol | 354 mg |
| Sodium | 153 mg |
Reviews
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.
I love this – been making for years. I do prefer angle food cake (can use store-bought) over pound cake. Makes for a lighter, fluffy dessert.
So good
Amazing. I have been making this recipe for years. Its a family favorite, and my coworkers love it when I bring it in. It serves alot of people.
This is a much easier recipe than some I have tried and using jarred lemon curd makes it a snap (although you can certainly make your own and use that instead). Don’t let too much juice into your trifle or the pound cake or you will have mush.
AMAZING!!!! I, too, used gluten free lemon ound cake
Excellent as is! I used the quart of cream like Tyler mentions in the video. I made a packaged gluten free pound cake to suit all my guests. The layers took the dessert higher than my trifle bowl but it looked elegant like this. The ratio of fruit to whipped cream was perfect. I found the Lemon curd in the jam/jelly section of the grocery store. The lemon curd is tart and very sweet. The cream mellowed it nicely creating a delicious dessert. I don’t know that I would make this the night before. I made it in the morning and served late afternoon.
I first made this several years ago to take to an Easter gathering. Everyone loved it! I now make it every Easter. It is a beautiful dessert that shows off the first beautiful spring berries. The whipped cream and lemon keep it light and refreshing.
Can i make this in advance? WIll it hold up if i make it in the am and serve at night?
Amazing!!! I love the hint of lemon in the whip cream.