Description

A refreshing and vibrant layered dessert made with lemon curd, whipped cream, fresh berries, and pound cake, perfect for spring and summer gatherings.

Ingredients

Units Scale

1 pound cake (store-bought or homemade), cut into 1-inch cubes
1 cup lemon curd
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup strawberries, sliced
1 cup blueberries
1 cup raspberries
Fresh mint leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
In a trifle dish or large glass bowl, layer one-third of the pound cake cubes at the bottom.
Spread one-third of the lemon curd over the cake layer.
Spread one-third of the whipped cream over the lemon curd.
Top with a mixture of the berries.
Repeat layers two more times until ingredients are used up, finishing with whipped cream and berries on top.
Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Garnish with fresh mint leaves before serving if desired.

Notes

For added texture, try toasting the pound cake cubes before layering.
You can substitute Greek yogurt for whipped cream for a healthier version.
Use any combination of fresh berries you like.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 20g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 3g
Cholesterol: 60mg