Impress your guests with a layered cake and pudding dessert, pretty enough to be the centerpiece.
The Chipper Chef, Lindsey Joy Smith, shares her recipe for Lemon Berry Trifle.
Lemon Berry Trifle
Lemon Pound Cake**, cubed
2 lbs of strawberries, sliced and steeped in sugar
Whipped Cream (optional for topping)
To assemble the trifle, layer the ingredients into a clear trifle container (or bowl, or clear cup, etc) as follows: pastry cream first, then the cake, more pastry cream, then the strawberries and bananas, pastry cream, cake, etc. The key to trifle success is to use the pastry cream to shield the cake from the fruit, ensuring that the cake doesn’t become soggy and the color of the fruit doesn’t bleed into another layer. Top with whipped cream and sliced berries.
This will be almost too pretty to eat. Eat it anyways.
4 1/2 c milk
1 c sugar
½ c butter
5 large eggs
2/3 c flour
1 T cornstarch
½ t salt
1 T vanilla
1 1/2 t almond extract
Bring milk, sugar, and butter to a boil. In a separate bowl (or in a blender) combine the eggs, flour and cornstarch until smooth. Temper the egg mixture by adding 1 ½ c of the boiled milk mixture to the eggs. Then pour the egg mixture back in with the remaining milk mixture and heat to medium high until it boils. Remove from the heat. Add vanilla, almond, and salt. After the pastry cream has cooled, fold it together with two cups of whipped cream.
This is what pudding is trying to taste like. It is absolutely divine and could be served all by itself… for breakfast, lunch and dinner.
Lemon Pound Cake
1 c softened butter
2 c granulated sugar
1/3 c grated lemon zest
3 c flour
1 t baking soda
1 t salt
1/2 c freshly squeezed lemon juice
3/4 c buttermilk, at room temperature
1 t vanilla extract
Preheat the oven to 350 degrees F. Grease and flour 2 (8 x 4 x 2 inch) loaf pans. Line the bottom with parchment paper. Cream the butter and sugar in the bowl until light and fluffy. Add the eggs, 1 at a time, and then the lemon zest. Sift the flour, baking soda, and salt in a bowl. In a separate bowl, combine 1/2 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures to the batter. Divide the batter evenly between the two pans, smooth the tops, and bake for about 45 min, or until a toothpick comes out clean. Let the cakes cool for 10 min, then remove them from the pan to finish cooling.
Find the full recipe at www.thechipperchef.com.