1. 🍋 Zesty & Bright: Lemon Berry Trifle
This trifle is a burst of sunshine, featuring fluffy angel food cake soaked in lemon juice, creamy lemon pudding, and fresh, juicy berries.
Ingredients
| Component | Quantity | Notes |
| Cake | 1 (9-inch) Angel Food Cake | Store-bought or homemade, cut into 1-inch cubes. |
| Soaking Liquid | 2 Tbsp. Fresh Lemon Juice | For drizzling over the cake. |
| Pudding | 2 (3.4 oz) boxes Instant Lemon Pudding Mix | |
| 2 cups Whole Milk (cold) | ||
| Whipped Cream | 2 cups Heavy Whipping Cream (cold) | |
| $1/2$ cup Confectioners' Sugar | ||
| 1 tsp. Vanilla Extract | ||
| Fruit | 2 cups Sliced Fresh Strawberries | |
| 2 cups Fresh Blueberries |
Instructions
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Make the Pudding: In a large bowl, whisk together the lemon pudding mix and cold milk for about 2 minutes until it thickens. Refrigerate for 10-15 minutes to set.
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Make the Whipped Cream: In a separate bowl, beat the cold heavy cream, confectioners' sugar, and vanilla until stiff peaks form.
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Assemble: In a large glass trifle bowl:
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Layer 1: Place half of the angel food cake cubes in the bottom. Drizzle with 1 tablespoon of the lemon juice.
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Layer 2: Top with half of the lemon pudding mixture.
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Layer 3: Add half of the sliced strawberries and half of the blueberries.
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Layer 4: Spread half of the whipped cream evenly over the berries.
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Repeat Layers: Repeat the cake, lemon juice, pudding, and fruit layers.
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Final Top: Top with the remaining whipped cream. Garnish with a few extra berries or a lemon zest curl.
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Chill: Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to soften.
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