~ Russell Baker
Perfect summer days beckon us outdoors to enjoy the beauty of nature.
And what better way to enjoy the simple joys of carefree days than with dinner al fresco?
This summer berry trifle combines fresh ingredients and easy preparation for a sure-to-please lazy-day dessert.
And this recipe is easily portable for summer on-the-go.
Present this dessert in individual portions for dinner at home, layer it in a trifle bowl for a party, or prepare it in a lidded apothecary jar to serve outside at a picnic.
Summer Berry Trifle
Makes: 6 to 8 servings
1 package (1.5 ounces) sugar-free instant vanilla pudding
1 cup heavy cream
1 teaspoon vanilla
1/4 cup confectioners’ sugar
1 pint strawberries, sliced
1/2 pint blueberries
2 teaspoons strawberry jam
1 lemon, zested
1 frozen strawberry swirl pound cake (11.75 ounces)
Add milk to pudding; mix according to package directions.
Refrigerate the pudding to allow it to thicken while you whip the cream.
Pour cream into a chilled mixing bowl. Beat the cream with an electric mixer until soft peaks form. Add vanilla and confectioners’ sugar; continue beating until stiff.
Refrigerate the whipped cream until ready to assemble the trifle.
Toss fresh berries with strawberry jam and lemon zest.
If desired, use a small cookie cutter to cut out stars from the slices.
Assemble the trifle in a large bowl, individual dessert dishes, or a lidded apothecary jar.
Layer cake, berries, pudding and cream. Repeat as needed, ending with fruit.
Press the shaped cake pieces to the outside of the trifle bowl or apothecary jar, or use them as a garnish for individually-prepared desserts.
Reserve any remaining berries, pudding and whipped cream for later.
It’s summertime, and the living is easy at A Little Loveliness. I invite you to stop by for a visit!