Balsamic vinegar macerated strawberries, blueberries, and lemon cream with pound cake make a lovely trifle for a summer celebration.
Thinking about making this Balsamic Strawberry and Blueberry Trifle with Lemon Cream 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 a 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.
I wanted something similar 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.
Using a store-bought pound or loaf cake for this recipe is okay. If you have time, of course, bake your own. the Million Dollar Pound Cake is great, and if you have day-old leftovers, they would be perfect for this. But pre-baked is the way to go if you don’t want to heat your kitchen.
Lemon Cream for Trifle
This lemon cream is versatile and can be used for other desserts. The lemon thickens the cream, which is folded into whipped cream cheese. I highly recommend using a mixer as it would be difficult to do by hand.
Strawberries and Blueberries
Since this is a summer dessert, you should be able to get your pick of big, juicy strawberries and plump blueberries. Save the prettiest of the bunch for the top of the trifle and use the others for the center.
Email Me the Recipe
Balsamic Strawberry and Blueberry Trifle with Lemon Cream
Equipment
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Ingredients
Macerating Liquid
- 2 tablespoons Balsamic vinegar
- 2 tablespoons sugar
- 1 tablespoon Strawberry syrup
Lemon Cream
- 16 oz cream cheese, 1 package, softened
- 1 cup whipping cream
- 2 packets True Lemon
- 3 tablespoons sugar
Cake
- 1 lb strawberries, fresh
- 8 oz blueberries, fresh
- 10 oz pound cake, loaf
Instructions
- Mise en place
- 2 tablespoons Balsamic vinegar, 2 tablespoons sugar, 1 tablespoon Strawberry syrupMix the ingredients to macerate the strawberries.
- 1 lb strawberriesLook 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 are put in the macerating liquid.
Lemon Creme
- 16 oz cream cheesePut the softened cream cheese in a stand mixer to make the lemon cream.
- 3 tablespoons sugar, 2 packets True LemonMix it with the flat blade until it is nice and soft. Scrape the bowl down, and add 2 tablespoons of sugar and 1 lemon packet. Mix that until the mixture is light and fluffy.
- Change to the whisk attachment, and mix at medium-high speed for about 10 seconds.
- 1 cup whipping creamSlowly 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.
- 10 oz pound cakeCut the cake into slices about an inch thick using an electric knife. Then, cut each slice in half horizontally.
- Take a pastry brush and lightly coat the bottom halfway up the sides of a large glass bowl with the lemon cream.
- Put four slices of cake that are NOT round at the top on the bottom of the bowl.
- Arrange the slices with a round top on the sides of the bowl.
- 8 oz blueberriesTake 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 top of the cake on the bottom and sides so the blueberries can’t escape.
- 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 the cake and spread it to the strawberries.
- Cover the outside strawberries in a circle 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 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.
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