This one is just AHHMAZING. Your friends and family will be “oohing!” and “aaahing!” over this and it’ll be on account of your dessert! I got this Lemon Strawberry Trifle recipe from the Pinterest, like so many of us get all the great ideas.
I’ll warn you too, it’s a sinfully delicious and not so low-cal, so make sure you’re leaving yourself some room for it. Or not. I’m just saying.
It is pretty simple to make, too, and also I saw my mother-in-law having a vivid inner conflict about whether or not to go in for seconds, so you know everyone will love this. Here we go!
Lemon Strawberry Trifle Sauce: Filling: Directions: Make sauce Hull and slice the berries. Then, mix 1 cup berries with lemon juice and 2 tbsp. of sugar in a large bowl. Mash the berries into a chunky pulp using a fork. Add another 1 cup of berries and 2 tablespoons of sugar in a small sauce pan over medium heat. Then cook, stirring, until the berries give off some liquid. This will take about two minutes. Increase the heat to medium high while stirring, until mixture is thick and pulpy (about 5 mins.) Remove from heat, stir cooked berries into mashed berries. Allow to cool slightly. Make Filling Put lemon curd in a large bowl. In a separate bowl, beat the cream, yogurt and sugar with an electric mixer until stiff peaks form. Stir about 1/4 of the whipped cream mixture into the lemon curd, then gently fold in the remaining cream mixture. Assemble the Trifle Trim and discard both ends of the cake (i.e. toss them to the kids who will be staring at you through this entire process wanting a lick of everything like tiny Spread 1/3 of the remaining sliced berries over the sauce. Then build two more layers in the same way using the remaining of the filling, cake, sauce and sliced strawberries. Make sure to arrange the layers so they’re visible and pretty through the bowl. Cover the assembled trifle with plastic wrap and refrigerate for at least 6 hours or overnight. Before serving, whip up 1 cup whipping cream with an electric mixer until medium firm peaks form. Spread them over the trifle. Decorate the top any way you wish with strawberries and blueberries. Voila! Serve! And enjoy!
Ingredients:
vultures seagulls.) Cut the cake crosswise into approximate 1/3 inch thick slices. Spread each slice thinly with jam. Then, pour 1/2 cup of the lemon filling into the bottom of a 14 cup trifle bowl or other large glass bowl. Spread evenly. Top with cake slices, jam sides up, trimming the cake slices as necessary to make flat layer. Pour about 1/2 cup of the strawberry sauce over it, distributing it evenly over cake layer.
Oh yeah, feel free to pin it to save it for later!
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Now that is to die for!!! Pinned and making for Wednesday!
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