Description
A refreshing and light dessert layered with lemon cake, creamy pudding, and mixed berries—perfect for summer gatherings.
Ingredients
Units
Scale
- 1 lemon cake (store-bought or homemade), cut into cubes
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 cups lemon pudding or lemon curd
- 2 cups whipped cream or whipped topping
- 1 tablespoon lemon zest (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Cut the lemon cake into 1-inch cubes and set aside.
- In a large trifle dish or glass bowl, layer half of the cake cubes on the bottom.
- Spread 1 cup of lemon pudding or lemon curd over the cake layer.
- Top with half of the mixed berries (strawberries, blueberries, and raspberries).
- Add a layer of 1 cup whipped cream over the berries.
- Repeat the layers with the remaining cake, lemon pudding, berries, and whipped cream.
- Garnish with lemon zest and mint leaves if desired.
- Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Notes
- You can substitute pound cake or angel food cake for the lemon cake.
- For a tangier flavor, use lemon curd instead of pudding.
- This dessert can be assembled up to 24 hours in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg