Description
Discover how to create a refreshing Lemon Strawberry Trifle with layers of zesty lemon curd, sweet strawberries, and fluffy whipped cream. Perfect for any occasion!
Ingredients
Scale
Ingredients List
- For the Lemon Curd:
- 1 cup fresh lemon juice (approximately 4–6 lemons)
- Zest of 2 lemons
- 1 cup sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into small pieces
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Strawberry Layer:
- 2 pounds fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, to enhance sweetness)
Instructions
- Prepare the Lemon Curd:
- In a medium saucepan, combine lemon juice, zest, sugar, and eggs. Whisk continuously over medium heat until the mixture thickens, about 7-10 minutes. Remove from heat and stir in butter pieces until fully melted and incorporated. Pour the curd into a bowl, cover with plastic wrap, and refrigerate until set.
- Bake the Cake:
- Preheat your oven to 350°F (175°C). In a bowl, sift together flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add the flour mixture to the butter mixture, alternating with the milk. Pour the batter into a greased baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting it into cubes.
- Prepare the Whipped Cream:
- In a chilled bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.
- Assemble the Trifle:
- Begin by layering the bottom of your trifle bowl with a layer of cake cubes. Spoon a layer of lemon curd over the cake, followed by a layer of sliced strawberries. Top with a layer of whipped cream. Repeat these layers until the bowl is filled, ending with a final layer of whipped cream.
- Garnish and Chill:
- Garnish the top of the trifle with additional strawberry slices, lemon zest, or a dusting of powdered sugar. Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
Notes
- Storing: Cover the trifle with plastic wrap or an airtight lid and refrigerate it. It will stay fresh for up to 2-3 days. The longer it sits, the more the flavors will meld, but the cake may become softer over time.
- Reheating: Trifles are typically served cold, so there’s no need to reheat. If the trifle has been refrigerated for more than a day, you may want to let it sit at room temperature for 15-20 minutes before serving to soften the layers slightly.