Recipes in this Post
When thinking about making this Balsamic Strawberry and Blueberry Trifle with Lemon Cream, it reminded me of something that happened many years ago. I was asked to bring something to a 4th of July potluck. I was making a yellow cake and using strawberries and blueberries for filling, with a whipped cream topping. As I was taking the cake out of the pan, my cat Lazer startled me, and I dropped the cake on the counter. I went into bunch of little pieces. Well, I had a trifle bowl, so I scooped everything up, put in the bowl with the cream and fruit, presented it as Oops 4th of July Trifle, and called it a day.
This year, I wanted something along the same lines, but a little more fun. Strawberries and balsamic vinegar are perfect together. Strawberries and Mascarpone are even better together, but I didn’t want anything that thick. So I developed a wonderful lemon cream.
It’s okay to use a store-bought pound or loaf cake for this recipe. If you have time, of course, bake your own. But, if you don’t want to heat up your kitchen, then pre-baked is way to go.
Recipe: Balsamic Strawberry and Blueberry Trifle with Lemon Cream
- 1 large package fresh strawberries
- 2 small packs fresh blueberries
- 1 loaf or pound cake
- 2 tablespoons Balsamic vinegar
- 2 tablespoons sugar
- 1 tablespoon Strawberry syrup
- 1 package cream cheese, softened
- 1 cup whipping cream
- 2 packets True Lemon 1
- 3 tablespoons sugar
- Mix together the ingredients to macerate the strawberries.
- Look at the berries and choose the 4 prettiest ones. Hull the strawberries, and slice all but 4 you chose, setting those aside. The rest of the berries, put in the macerating liquid.
- To make the lemon cream, put the softened cream cheese in a stand mixer.
- Mix it with the flat blade until it is nice and soft. Scrape the bowl down, add 2 tablespoons of sugar, and 1 lemon packet. Mix that together until the mixture is light and fluffy.
- Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.
- Slowly start adding the cream. You will have to scrape the bowl a few times.
- Continue whipping and adding almost all of the cream. You should have something that is beginning to look like whipped cream.
- Stop the mixer and add the last of the sugar and lemon packet. Scrape the bowl down if necessary. Add the rest of the cream.
- Put the mixer and high and whip until you have a nice consistency. The cream should hold its shape when picked up with a spoon.
- Using an electric knife, cut the cake into slices about an inch thick. Then cut each slice in half horizontally.
- Take a pastry brush and lightly coat the bottom and half way up the sides of a large glass bowl with the lemon cream.
- Put four of the slices of cake that are NOT round at the top on the bottom of the bowl.
- Arrange the slices that have a round top on the sides of the bowl.
- Take one of the containers of blueberries and drop the blueberries between the slices of cake on the sides.
- Using a large spoon, spoon about half of the lemon cream on the on top of the cake on the bottom and sides, so the blueberries can’t get away.
- Cover that with about four or five slices of the remaining cake.
- Put two halves of strawberry on top of each blueberry section.
- Put the remaining cream on top of the cake and spread it out to the strawberries.
- Making in a circle, cover the outside strawberries with the remaining box of blueberries. Do not put any berries in the center. Keep a few blueberries for the center, but don’t put them in yet.
- Put the remaining strawberries on top with the bottom of the strawberries facing in.
- Put the rest of the blueberries in the center, leaving four aside.
- Take the four strawberries that you saved from earlier, and stick them into the lemon cream, bottom side down.
- Then put the four blueberries that you reserved in the strawberries’ hulls.
- Refrigerate until ready to serve.
An angel food cake would work nicely, too.
If you don’t have True Lemon, you can use a little lemon juice and some lemon zest.
Preparation time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: English
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.