Berry Trifle! ? I live for springy desserts like this. Because you know that homemade citrus lemon curd we made? Yeah, well I folded that into some freshly whipped cream and made us this goliath sized berry and citrus fruit trifle loaded with citrus soaked poundcake and I kid you not this right here is about to become your easy breezy go-to dessert of 2016. Also, how great is this dessert for Easter brunch or even your next 4th of July party? I served this up for dessert when a group of us got together this past weekend and seriously 7 of us barely made a dent in this dessert. It feeds a crowd of at least 15-20 people and it takes barely any time at all to make. And here’s the best part about it all, you can make the trifle up to 24 hours in advance so it’s definitely the perfect treat for your next party. Make ahead food is the best, isn’t it? And if you’re thinking that {insert disliked berry here} in a dessert isn’t your thing, replace it with {insert liked berry here}. Berries are EVERYWHERE at the moment. We’ve got several farms in Houston that have strawberry festivals going on here in the next few months, so you know that i’ll be making this berry trifle often. I went for a triple berry threat aka my favorite combination which is strawberries, raspberries, and blueberries, but you could easily add or replace one of the berries with blackberries or even cherries if you wish! Holy mackerel, I have a new favorite spring/summer dessert. And let me just say, it’s the easiest dessert you’ll probably ever make AND it’s AMAZING – think creamy from the whipped cream, citrusy from the lemon curd, lot of fresh berries to add sweetness/tartness and buttery poundcake because cake makes everything great. ?? No doubt about that! So this very berry trifle. It’s sweet but not too sweet and though I don’t encourage you to replace the whipped cream with anything, you can make this a lighter dessert by replacing the poundcake with angel food cake. I made my citrus lemon curd a few days in advance and popped it in the refrigerator so this berry trifle was a cinch to pull together. I’m not a big fan of baking during the spring/summer time in Houston because of reasons too obvious to mention. We were in the mid 90’s yesterday and mind you, it’s not even officially spring yet. So I purchased my poundcake from the freezer section of my grocery store. You can use fresh poundcake that you’ve baked or even the fresh stuff from the bakery, totally your call. My one big tip for good trifle (thanks mom!) is to give your poundcake or angel food cake slices a quick dip in juice. I used orange juice because mom’s always done it that way. But you could certainly use pineapple juice as well. The soak cake makes the citrus flavors more prominent and keeps the cake portion nice and soft — exactly how we want it to be. There isn’t much more for me to say about this berry trifle also known as the easiest dessert in the world! We’re just making layers or orange juice soak pound cake, followed by some strawberry jam that I thinned out with a little orange juice, then the whipped cream and a layer of mixed berries on top. That’s it! Repeat three times and you’re done. Seriously guys, this no bake dessert is perfect for my friends that don’t like to bake or refuse to bake like I do in the summertime. And do share your picture because trifles are just soo pretty! Tag them with #littlespicejar on instagram! I cannot wait to see all those beautiful summer berries in action!
OH! And this is the dish I used for my trifle.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts for this berry trifle are for 1/15th of the recipe. But really who’s counting because dessert doesn’t have calories, right? 😉
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