Lemon Berry Trifle

The 4th of July was an absolutely perfect day of ribs, fireworks, and great company with weather that was warm and comforting. It was one of those parties where everything came together and conversation flowed well into the night after the fireworks were done and the tiki torches had burnt out.

I had found a lemon berry trifle recipe online that I was excited to try out and figured it would be a great dish to change up and make variations of in the future. More about the dessert and the recipe below.

We hosted the celebration this year at our house even with our siding looking like swiss cheese from a recent hail storm (and is being replaced next week!) and we loved having the opportunity to have family and friends spend their time with us. As usual food was plentiful as we asked everyone to bring a dish or snack to share with the group. Talk about having an overload of food and desserts!

The variety was amazing and also included four different trays of ribs from the annual rib cookoff. Yum!

The desserts this year were over the top with sweet potato pies, apple crisp, a Snickers cake, and more.

The kids and I decided to head up dessert this year and made three different treats for people to enjoy.

The kids, all on their own, made dipped wafers that are always a hit. I baked mini bundt cakes with silicone molds that were served with whipped cream and chopped fruits, and I also made a Lemon Berry Trifle that was not only aesthetically beautiful but tasted amazing too!

I did not come up with the Lemon Berry Trifle recipe myself but followed this recipe from Tyler Florence of the Food Network. The ingredients and process of making the trifle were pretty simple and any excuse I have to make homemade whipped cream I will take! What made this trifle a bit different than other trifles I have tasted is that the berries were heated on the stove with the juice of a lemon and sugar to enhance the berry flavors and lemon curd was folded into the whipped cream. This gave the trifle another dimension of flavor that made it taste absolutely heavenly.

The recipe calls for raspberries, blueberries, and strawberries however I omitted the raspberries and instead doubled the amount of strawberries. The trifle was completely gone by the end of the night which tells me it was a huge hit!

I will absolutely be making trifles again because of the simplicity of the recipe, the amazing taste, as well as the versatility of the dish. For example, I had some leftover strawberries and pound cake so the night after the 4th of July I made a mini trifle using mason jars and a Kahlua whipped cream that was brought by a family friend. It was so incredibly tasty and easy to make! Other variations could be using peaches and other fruits, or even making a chocolate trifle. The possibilities are endless!