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Strawberry and Lemon Curd Trifle Recipe

Strawberry and Lemon Curd Trifle: Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream.

To make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To assemble: In the bottom of your trifle bowl place slices (about 1/3 inch (8 mm) thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.

Serves about 12-14 people.

Note: This trifle can also be made into individual servings (as shown above). Simply follow the recipe for the large trifle only instead of using a large trifle bowl, use small glasses (about 1 cup (240 ml)). Makes about 10 individual trifles.

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Strawberry & Lemon Curd Trifle:

Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)

1 1/2 cups (360 ml) Strawberry Sauce

1/2 pound (225 grams) fresh strawberries, sliced

1 1/2 cups (360 ml) Lemon Curd (home made or store bought)

1 1/2 cups (360 ml) cold heavy whipping cream (double cream) (contains 36 - 40% butterfat)

2 - 3 tablespoons (25 - 35 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

4 crushed Amaretti Cookies or shortbread cookies (home made or store bought)