Lemon-Berry Trifle

Yet again, Laurie has outdone herself. She whipped up a beautiful lemon berry trifle! The lemon curd she used in this recipe is quite simply to die for. You just want to keep eating it. And eating it. And eating it. Which is what we did!


1 vanilla bean cake (in a 10 in springform pan)
2/3 cup of raspberry preserves
2 cups of heavy whipping cream
2 cups of Lemon Curd
1/2 cup of sliced strawberries with 1 tsp of sugar


Bake cake and let cool completely, then cut cake into two layers and then slice into small rectangles
Whip cream and set aside
Layer cake in bottom of a deep bowl, then add a thin layer of preserves, 1 cup of lemon curd, and 1 cup of whipping cream
Refrigerate for at least 3 hours to overnight
When ready to serve, top with strawberries

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