Lemon-Strawberry Trifle

Name: Lemon-Strawberry Trifle
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 12
Cuisine: English, British, Scottish, European
Ingredients: 237 milliliters heavy cream; 312 grams lemon curd; 2 Tbsps lemon juice; 177 milliliters plain Greek yogurt (not nonfat); 454 grams pound cake, store-bought or homemade; 946 milliliters fresh strawberries; 79 milliliters seedless strawberry jam; 59 milliliters sugar

Lemon-Strawberry Trifle is a gluten free recipe with 12 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 415 calories, 5g of protein, and 18g of fat per serving. If you have sugar, heavy cream, lemon curd, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 40 minutes.

Instructions

Make sauce: Hull and slice berries.

Ingredients you will need

Berries

Sauce

Mix 1 cup berries with lemon juice and 2 Tbsp. sugar in a large bowl. Using a fork, mash berries into a chunky pulp.

Ingredients you will need

Lemon Juice

Berries

Sugar

Equipment you will use

Bowl

Combine another 1 cup berries and 2 Tbsp. sugar in a small saucepan over medium heat. Cook, stirring, until the berries start to give off liquid, about 2 minutes. Increase heat to medium-high and cook, stirring often, until mixture is thick and pulpy, about 5 minutes longer. Stir cooked berries into mashed berries. Cool slightly.

Ingredients you will need

Berries

Sugar

Equipment you will use

Sauce Pan

Make filling: Put lemon curd in a large bowl. In a separate bowl, beat cream, yogurt and sugar with an electric mixer until stiff peaks form. Stir about a quarter of whipped cream mixture into lemon curd, then gently fold in remaining cream mixture.

Ingredients you will need

Whipped Cream

Lemon Curd

Yogurt

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Assemble trifle: Trim and discard both ends of cake.

Cut cake crosswise into approximately 1/3-inch-thick slices.

Spread each slice thinly with jam.

Ingredients you will need

Spread

Jam

Pour 1/2 cup lemon filling in bottom of a 14-cup trifle bowl or other large glass bowl.

Ingredients you will need

Lemon

Equipment you will use

Bowl

Spread evenly. Top with cake slices, jam sides up, trimming cake slices as necessary to make a flat layer.

Ingredients you will need

Spread

Jam

Pour about 1/2 cup strawberry sauce over, distributing fruit as evenly as possible over cake layer.

Ingredients you will need

Strawberry Sauce

Fruit

Spread 1/3 of remaining sliced berries over sauce. Build two more layers with remaining filling, cake, sauce and sliced strawberries, arranging layers so they're even and visible through the bowl. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Ingredients you will need

Strawberries