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I can’t stop making trifles. This easy-yet-impressive dessert is just layers of crumbled cake, whipped cream or frosting, and fruit or something crunchy, but people are soooo impressed when I make one for them. This lemon version is like eating light and creamy clouds of sweet and zesty goodness! A lemon syrup that uses both the juice and zest gets incorporated into every component of this beautiful layered dessert. For the berries, feel free to use any kind you’ve got (or swap in frozen defrosted ones if you need to), and store-bought white cake works juuuust fine here. No need to be a hero with homemade cake.
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice
2 cups mixed sliced berries, such as strawberries, raspberries, blueberries, and blackberries
+ thickly peeled zest of 2 lemons
1 cup heavy whipping cream
¼ cup sour cream
¼ cup lemon sugar syrup (see recipe in Directions)
½ teaspoon vanilla extract
8 ounces prepared vanilla cake, crumbled into medium pieces (about 4 cups)
+ mint, for garnish
Inspired by my fave bar from Nordstrom Café.
Creamy, soft, milky, sweet... the perfect cozy dessert!
Pumpkin dessert, but different.
Fresh, easy, and vegetarian friendly!
