Description

A bright and refreshing lemon berry trifle layered with fluffy cake, lemon pudding, whipped cream, and a mix of fresh berries, perfect for an easy and beautiful dessert.

Ingredients

Units Scale

1 prepared pound cake or angel food cake, cut into cubes
2 cups fresh berries (strawberries, blueberries, raspberries, blackberries)
1 package (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)

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Instructions

In a medium bowl, whisk together the lemon pudding mix and cold milk for 2 minutes. Let it set in the refrigerator for 5 minutes.
In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
In a large trifle bowl or individual glasses, layer half of the cake cubes, followed by half of the lemon pudding, half of the whipped cream, and half of the mixed berries.
Repeat the layers with the remaining ingredients, finishing with a layer of whipped cream and berries on top.
Garnish with fresh mint leaves if desired.
Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

You can substitute lemon curd for lemon pudding for a richer flavor.
Use frozen berries if fresh aren’t available, but thaw and drain them first.
This dessert is best assembled the day you plan to serve it to maintain the freshness of the cake and berries.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 26g
Sodium: 220mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg