Thursday, April 26, 2012

Berry Lemon Trifle

Are you looking for a new spring dessert? 

Look no further – I can guarantee if you bring this to a party, shower, Mother’s Day gathering, BBQ, you name it – you’ll be the hit of the party. 

Yes.  It really is that good. 

Tart lemon, delicious berries, yummy Greek yogurt pound cake wrapped up together in a light dessert. 

Berry Lemon Trifle – Inspired by Tyler Florence


  • 1 recipe, Greek Yogurt Pound Cake
  • 2 C frozen blueberries
  • 1 C frozen raspberries
  • 1/8 C sugar + 1/2 C sugar (divided)
  • 1 T + 2 tsp. corn starch (divided)
  • 1/3 C lemon juice
  • 1 tsp. lemon zest (optional)
  • 1/2 tsp. vanilla
  • 1 C whipping cream
  • 1/3 C powdered sugar


Begin by making the pound cake according to directions.  Cool completely.  Then, slice into 1/2 inch thick slices and dice into cubes. 

Meanwhile, prepare the lemon mixture by combining 1/2 C sugar with 1 T corn starch and 1/3 C lemon juice in a large saucepan.  Note, you can reduce the sugar here if you wish for a more tart-lemon flavor. 

Lemon juice, sugar and corn starch

Slowly heat the mixture until it boils and begins to thicken.  When slightly thick, remove the mixture from the heat. 

Add in the lemon zest and stir. 

Lemon Zest added to the lemon mixture

Then allow the lemon sauce to cool to room temperature or colder.  Feel free to set it in the fridge to aid the cooling.  If you do, cover it to avoid the film that will form. 

Then, combine the berries in a saucepan with 2 tsp. corn starch and 1/8 C sugar or honey.  Add in 1/8 C water. 

Bring the berry mixture to a slow boil, stirring constantly while the berries cook and the mixture thickens.  Remove from the heat when berries are slightly cooked and a sauce has formed.  If needed, add additional water to help create a bit more sauce.  Cool completely. 

Finally, prepare the whipped cream, by whipping 1 C whipping cream with 1/2 tsp. vanilla extract and 1/3 C powdered sugar.  Then, stir in the lemon. 

*In a large bowl or trifle stand, place 1/3 of the pound cake cubes down in the bottom of the bowl.

Drizzle the berry sauce over the cake cubes. 

Dollop on the whipped cream. 

Repeat the layers 3 more times, ending on the top with berries and cream.

Store in the refrigerator until ready to serve. 

Scoop servings into a bowl.

Serve with a spoon.

*Alternatively, you can use wine glasses or other small fancy glasses to serve up individual servings! 

Simply layer these mini servings just as you would make the dish in one bowl.  A little extra touch to make the desert even more elegant!


Linked to: URS, melt in your mouth monday, ingredient spotlight


  1. What do you think this would taste like with lime juice instead of lemon? We don't have any lemon, but I'd really like to try this!

    1. If you like lime, I think this would be great! Berries and lime are always a good combo. I might add some strawberries to the berry mixture for good measure if I went that route :) Let me know how it turns out if you end up trying it.

  2. love this look amazing and love blueberry!!

  3. I haven't had trifle in years. I love how light and delicious it can me. Please share this on my foodie friday party today.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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