What should be on every summer soirée menu? Trifles! This is our twist on the traditional layered English dessert. Instead of soaking ladyfingers in sherry, we used Alki Bakery's Lemon Citrus Bread and swapped the custard for whipped cream. The result? A light and heavenly dessert that we'll probably eat all summer long.
Strawberry Lemon Trifle
What you need
- 1 lb. Pacific Coast Fruit Strawberries
- 1 tbsp. sugar
- 1 loaf Alki Bakery Lemon Citrus Bread
- 1 pint Smith Brothers Farms Heavy Whipping Cream
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
Cut the entire loaf of pound cake into 1-inch cubes and set aside. Quarter strawberries, and add to a large bowl. Sprinkle sugar over strawberries and toss. Set aside.
Pour whipping cream into a chilled* bowl and add powdered sugar and vanilla extract. Beat with a hand or stand mixer using the whisk attachment until stiff peaks form.
To assemble the trifle, use a large flat-bottomed bowl, and layer the ingredients starting with half the lemon loaf. Add a third of the whipped cream, then half the strawberries. Layer the other half of the lemon loaf, another third of the whipped cream, and the other half of the berries. Top with the final third of the whipping cream.
Serve immediately, or refrigerate up to an hour before serving.
*Whipped cream tip: Make sure the heavy whipping cream, bowl, and whisk attachments are cold before using. Before you start cutting the pound cake, place the bowl and whisk in either the refrigerator or freezer. This will allow the cream to whip faster.