Thursday, April 19, 2012

Strawberry Lemon Curd Trifle

If this doesn't say Easter Dessert, then I don't know what does.

Washa- Washa- Washa

Cut green tops off and then start slicing.

Take small portion and add sugar and lemon juice (fresh of course)

This looks like a scary movie, but it is actually the prior after being attacked by the blender stick.

Take another portion of the berries and put in a small sauce pan. Add sugar.

Melta- Melta -Melta

Let melted version cool sligthtly, then add it to the massacre bowl.

In a seperate bowl, you will need plain greek yogurt, heavy cream and sugar.

Whisk your heart out.

You are whisking until firm peaks form, so get compfortable.

Add a portion of the cream to the jar of lemon curd.

And mix
Then gently fold in the rest of the cream.

Stirring ever so softly
Here we have a pound cake. I opted for the frozen variety and let me remind you to let it thaw.  I had a forced 2 hour break here when I realized I should have pulled it out.

Once it is thawed, slice it long ways into 3 long beautiful beds.

Cover the 3 rectangles in your seedless strawberry jam.

Yes, I opted for Knott's brand..

Then start layering your trifle.  Now I didn't have a trifle bowl and I knew where they sold them at BB&B so I swung by there and they were completely out.  I took it as a message of just use the other glass bowl that you have at home.

Add lemon whip filling into bowl.

Puzzle piece a layer of strawberry pound cake into the next layer.

Add a layer of strawberry fantastic.

Then a layer of sliced strawberries.
Then repeat until you get to the top or you run out of ingredients, whichever comes first.
My experience was the top of the bowl first, maybe I was holding back too much on the lemon whip filling.

Don't you just want to reach in for a bite?
Every step except for the last layer of fresh whipped whip can be done the night before, which is what I did of course. 

It was a hit, both that day and the following day when I brought it to work to share with coworkers.

Lemon-Strawberry Trifle

All You MARCH 2012
  • Yield: Serves 12
  • Cook time:10 Minutes
  • Prep time:30 Minutes
  • Chill:6 Hours
  • Total:6 Hours, 40 Minutes
  • Cost Per Serving:$1.70


  • Sauce:
  • 4 cups fresh strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • Filling:
  • 1 11-oz. jar lemon curd
  • 1 cup heavy cream
  • 3/4 cup plain Greek yogurt (not nonfat)
  • 1/4 cup sugar
  • Trifle:
  • 1 16-oz. loaf pound cake, store-bought or homemade
  • 1/3 cup seedless strawberry jam
  • 1 cup heavy cream


1. Make sauce: Hull and slice berries. Mix 1 cup berries with lemon juice and 2 Tbsp. sugar in a large bowl. Using a fork, mash berries into a chunky pulp. Combine another 1 cup berries and 2 Tbsp. sugar in a small saucepan over medium heat. Cook, stirring, until the berries start to give off liquid, about 2 minutes. Increase heat to medium-high and cook, stirring often, until mixture is thick and pulpy, about 5 minutes longer. Stir cooked berries into mashed berries. Cool slightly.
2. Make filling: Put lemon curd in a large bowl. In a separate bowl, beat cream, yogurt and sugar with an electric mixer until stiff peaks form. Stir about a quarter of whipped cream mixture into lemon curd, then gently fold in remaining cream mixture.
3. Assemble trifle: Trim and discard both ends of cake. Cut cake crosswise into approximately 1/3-inch-thick slices. Spread each slice thinly with jam. Pour 1/2 cup lemon filling in bottom of a 14-cup trifle bowl or other large glass bowl. Spread evenly. Top with cake slices, jam sides up, trimming cake slices as necessary to make a flat layer. Pour about 1/2 cup strawberry sauce over, distributing fruit as evenly as possible over cake layer. Spread 1/3 of remaining sliced berries over sauce. Build two more layers with remaining filling, cake, sauce and sliced strawberries, arranging layers so they're even and visible through the bowl. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4. Just before serving, whip 1 cup cream with an electric mixer until medium-firm peaks form. Spread whipped cream decoratively on top of trifle. Spoon into individual dessert bowls and serve immediately.

Recipe from

Eat Well and Play Well Today~

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