Hey y’all! The fourth of July is upon us and so is the need for a little recipe remix! At times, I definitely find the idea of a huge trifle dish staggeringly boring. Especially one of those trifles that are the typical “summer holiday” go to. I may contradict myself but I think I may have caused myself to re-fall in love with this super refreshing take on the standard berry trifle everyone’s grandma used to make for these “red, white, and blue” holidays.
So what does the “standard” trifle consist of, you ask? Well, I’d say it would consist of cake pieces, whipped cream, and some sort of topping (berries, nuts, chocolate, etc.).
Unless you’re Rachel Green, of course. Her trifle was filled with the surprise of sautéed ground beef, peas and onion. Don’t worry though, your friends won’t have to pretend they like it.
What I have done is taken the ordinary and made it extraordinary. That is right y’all. Making moves up in here.
So you know that cake layer I was talking about? Homemade lemon pound cake. Yes, I said it. Something that gives this cake such a refreshing vibe is the incorporation of lemon in every aspect of this dessert.
I know many grocery stores will have lemon pound cake in their stores and that is perfectly fine! I am just a little “homemade crazy” over here.
Up next: the berries. Using fresh berries is great. I definitely love me some fresh berries, but I decided to take it up a notch. I went ahead and threw blueberries, strawberries, and about a half-pint of raspberries I had left over into a sauce pan. Add sugar and lemon juice. Let everything come to a boil and allow the berries to burst, then cool. And now you have a wonderful, gooey, berry sauce that is going to seep into the cake and run down the sides of your trifle dish and just make everything taste and look incredible.
The star of the show: Lemon whipped cream. Now homemade whipped cream is freaking incredible on its own but I just kicked it up a little for ya.
Lemon curd. Lemon curd. Lemon curd.
What it should be called is “juice of gold”. (I may or may not have a slight obsession with the stuff so much so that after I made it I wanted to slather it on everything in sight. I’m not sorry about it. I think I have a case of O.L.C.D–obsessive lemon curd disorder.)
So, the store bought stuff is perfectly fine, but if you want to go the extra mile and test out your kitchen skill, make your own curd!
Back to the lemon whipped cream. It is essentially, whipped cream, whipped cream cheese, and lemon curd. Let me tell you guys….my husband and I could have just eaten that stuff straight from the bowl. We claim to be civilized people, so we didn’t–but we wanted to. It was mostly me though, see above reference to O.L.C.D.
Anyhow, this was undoubtably the BEST trifle I have ever made in my entire life. It would most definitely be a crowd pleaser at any summer party. Super refreshing for those hot summer days!
Side note: Happy Birthday America the Beautiful!
- 1 pint blueberries
- 1 quart strawberries
- 1/2 pint raspberries
- juice of 1/2 a lemon
- 1/4 cup sugar
- 1 pint heavy cream
- 2 tablespoons sugar
- 8 ounces cream cheese
- 1 1/2 lemon curd
- 1 tablespoon vanilla extract
- 1 lemon pound cake
- Add all ingredients to a sauce pan on medium-high heat and stir to combine.
- Bring to a simmer and cook for about 5-10 minutes until the berries have burst.
- Set aside to cool.
- Whip cream and sugar on medium-high speed until stiff peaks form.
- Set aside in the refrigerator.
- Let the cream cheese come to room temperature and whip it.
- Add the lemon curd and vanilla.
- Fold in whipped cream and set aside.
- Slice the pound cake into 1/2 inch slices and layer in the bottom of the trifle dish.
- Spoon the berry mixture on the pound cake.
- Layer the whipped cream on top of the berry sauce.
- Repeat all three steps until the trifle dish is full.
- Place fresh berries on top for a garnish.