Best 8 Strawberry Blueberry And Lemon Trifle Recipes

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When it comes to delightful and refreshing summer desserts, strawberry blueberry and lemon trifle is an absolute must-try. Layered with moist sponge cake, a creamy lemon filling, and a vibrant mix of strawberries and blueberries, this trifle is sure to impress guests at any gathering. Whether you are hosting a casual weekend brunch or a special occasion party, this delectable treat will be the showstopper. The combination of sweet and tangy flavors, along with the contrasting textures of the cake, filling, and berries, creates an explosion of taste in every bite. Read on to discover the best recipe for strawberry blueberry and lemon trifle, ensuring you create a dessert that will be cherished by all.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY LEMON TRIFLE



Strawberry Lemon Trifle image

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 14 servings.

Number Of Ingredients 9

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon zest
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (12 ounces)
Optional: Whipped topping and additional strawberries

Steps:

  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE



Strawberry, Blueberry and Lemon Trifle image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 cups blueberries
3/4 cup lemon juice
1 cup granulated sugar
Pinch fine sea salt
2 large eggs plus 4 large egg yolks
6 tablespoons unsalted butter, cut into 1/2-inch cubes
2 pounds strawberries, hulled and thinly sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch fine sea salt
1 quart heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 angel food cake, torn into bite-size pieces

Steps:

  • For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
  • When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
  • Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
  • Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
  • For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
  • Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
  • To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
  • To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
  • Repeat this step, but this time replace the curd with half of the strawberry mixture.
  • Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

LEMON STRAWBERRY TRIFLE



Lemon Strawberry Trifle image

With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.

Provided by Almond Breeze

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 20m

Yield 12

Number Of Ingredients 6

2 (3.4 ounce) packages instant lemon pudding mix
2 ½ cups Almond Breeze Unsweetened Vanilla Almondmilk
1 (16 ounce) container frozen whipped topping, thawed
14 ounces angel food cake
2 pounds sliced fresh strawberries
⅔ cup lemon curd

Steps:

  • Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
  • Cut angel food cake into small, bite-sized pieces. Set aside.
  • In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
  • Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
  • Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
  • Repeat layers.
  • Garnish with fresh strawberries and lemon slices if desired.
  • Keep refrigerated until ready to serve.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY TRIFLE



Lemon Blueberry Trifle image

Make and share this Lemon Blueberry Trifle recipe from Food.com.

Provided by CalicoCandy

Categories     Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 purchased angel food cake
1 (8 ounce) container lemon yogurt
1 (6 ounce) package instant lemon pudding
3 cups milk
1 pint fresh blueberries
12 ounces Cool Whip

Steps:

  • Prepare instant lemon pudding with milk according to package instructions.
  • Mix well with yogurt.
  • Tear angel food cake into 1 inch pieces.
  • In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
  • Finish with cool whip.
  • Refrigerate for a couple of hours before serving.

LEMON BLUEBERRY TRIFLE (SUGAR FREE)



Lemon Blueberry Trifle (Sugar Free) image

This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)

Provided by cookingsherri

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

1 frozen prepared poundcake (or sugar free angel food cake)
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) whipped topping (can be sugar free)
2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or 2 (3 1/2 ounce) packages pie filling (can be sugar free)
1 pint blueberries

Steps:

  • Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
  • In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
  • Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
  • You can decorate the top with remaining whipped cream and reserved berries if you would like.

STRAWBERRY-LEMON TRIFLE



Strawberry-Lemon Trifle image

This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice
Passover Sponge Cake, cut into 1 1/2-inch pieces
Lemon Curd for Passover
4 large egg whites
Pinch of salt

Steps:

  • Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
  • Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

Tips:

  • To make the trifle ahead of time, prepare the cake and custard the day before. Assemble the trifle just before serving.
  • For a boozy trifle, add a splash of your favorite liqueur to the strawberries or blueberries.
  • If you don't have any fresh berries, you can use frozen berries instead. Just thaw them before using.
  • To make a gluten-free trifle, use a gluten-free cake or cookies as the base.
  • To make a dairy-free trifle, use a dairy-free custard or pudding.

Conclusion:

This strawberry, blueberry, and lemon trifle is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of cake, custard, and fresh berries, this trifle is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this trifle a try.

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