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Berry Trifle


  • Berries

  • 1 Pint blueberry

  • 1 Pint strawberry hulled and cut into thick slices

  • 2 Pints raspberries

  • 1 Lemon juiced

  • 0.25 Sugar

  • 1.5 teaspoons corn starch

  • Lemon Cream

  • 1 quart whipping Cream

  • 1 tablespoon Sugar

  • 0.5 teaspoon vanilla extract

  • 1 jar (11 once) Lemon curd

  • 1 cup store bought pound cake . sliced 1/2 inch thick


  • Berries:

  • 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.

  • Lemon Cream:

  • 1.

    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:

  • 1.

    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.

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