Last Updated on April 16, 2022
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.