Berry Trifles is one of the easiest dessert recipes of the summer. Repeat after me: whipped cream, cake, berries; whipped cream, cake, berries. That’s literally it. Make a LOT of whipped cream. You will find all kinds of things to mop it up with because it’s so freakin’ good.
Start with zesting your lemon (love that verb – a kitchen centric action word that’s fun to roll of the tongue). To zest a lemon, start by washing your lemon. Then, use a veggie peeler, paring knife, or something similar, and slice off only the outer peel. Avoid the pith which is bitter and has a bit of aftertaste. Set it aside.
You’ll like this next part. SMASH berries. Oh my goodness, it’s incredibly satisfying. My bean masher works beautifully. Try a spoon, the bottom of a cup or rummage through your kitchen utensil drawer. You’ll find something. Bigger blueberries tend to burst open which is gratifying, but messy. Lay your masher on its side and roll away from you..or plan on changing your shirt afterwards.
Into bite size pieces, pull apart angel food cake (or pound cake). Any sweet cake will do.
Make your lemony whip cream which is basically using a mixer to whip together lemon zest, lemon juice, heavy whipping cream and confectioner’s sugar.
Layer in the following order: lemony whipped cream, cake bites, smashed berries…cream, cake, berries…cream, cake, berries. Oh goodness gracious, layer it however you want. It’s fabulous in any order.
Eat this right away or your whipping cream starts to get melty. If you aren’t going to eat it right away, stash in a cold refrigerator until you are ready to serve.
I used blueberries and raspberries, but any berry will do. Try strawberries, blackberries, pineapple, figs, ooh, figs. I haven’t tried those in this recipe.
- ½ cup blueberries, lightly smashed
- ½ cup raspberries, lightly smashed
- ½ cup whipped cream
- 2 slices pound or angel food cake (or whatever cake you have available)
- 1 teaspoon lemon zest (optional)
- Mix smashed blueberries and raspberries.
- Drop a spoonful of whipped cream at the bottom of dessert cups.
- Drop in a layer of cake pieces.
- Lay in blueberries and raspberry mixture.
- Repeat layers until dessert cups of full.
- Top with lemon zest, if desired.