Luscious Lemon Berry Trifle

It's my month to host bunco so I've been busy plotting away at a menu, and, though I haven't firmed up the meal...yet, I've got dessert in the bag.  Er, in the bowl, rather. : )

The great thing about trifles is that pretty much the sky's the limit on ways to make one.  If you've got an imagination (or the internet) chances are you can make one!

I got to thinking about yummy flavor combinations and decided lemon and strawberry was it for me.  Having never made one before, I thought I'd test out the lemon-strawberry combination before I tried it on my dozen bunco cohorts.  Besides, my family loves serving as guinea pigs.

Here's what you will need:
1 store bought Angel Food cake
1 package instant lemon pudding, prepared
2 packages frozen strawberry slices in syrup, thawed
1 package cream cheese, softened
Juice of 1 lemon
1 jar (10 oz.) lemon curd
1/2 cup Half & Half
3/4 cup powdered sugar
1 pint heavy whipping cream
Fresh strawberry & mint for garnish.
1/2 cup powdered sugar

In a large glass bowl, tear about half of the angel food cake in to bite sized chunks.  Don't bother tryin' to cut this up; the cake's so spongy that a knife doesn't do much good.

Now that you've got your first layer down, pour a package of strawberries in syrup over the cake layer.

Next, drop your block of cream cheese in a mixing bowl and get that to beating.  Add powdered sugar and half & half to the cream cheese.  Once these ingredients start to come together, add your lemon juice.  Careful, no seeds!  I was going for a pourable type of sweetened cream mixture so you may want to add a little more half & half than I've noted.  Once the mixture has come together smoothly, pour over strawberry layer.  You may place slices of fresh strawberry around the perimeter of the bowl for a decorative layered look.

Dollop lemon curd across the top of the cream mixture, then top by spreading half of the lemon pudding mixture across the top.

Repeat with the remaining half of angel food cake, torn into chunks.  Drizzle the last package of strawberries in syrup over the sponge cake.  Layer on cream, lemon curd, and lemon pudding, and finally top with sweetened whipped cream.

For the whipped cream, I beat heavy cream and remaining powdered sugar until fluffy.

I garnished with a sliced fresh strawberry and chocolate mint.

This dessert, I'm ashamed to admit, had me going back for seconds.  Actually, it had us all going back for seconds.  It was really good, and nice not to have to turn on the oven to get it!

Hope you're having a good week.

Tootles,

The Kitchen Witch

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