Lemon Curd Trifles With Berries and Coconut Whipped Cream

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Lemon Curd Trifles With Berries and Coconut Whipped Cream

Trifles are a wonderful dessert that allows for creativity in the ingredients you want to feature. Traditionally, a trifle consists of sponge cake soaked with wine or spirits and topped with layers of preserves, custard and cream. Over the years, they have evolved to become more about layering some type of cake, along with a cream element and perhaps fruit. We have featured a number of trifles on our blog, including a Spicy Chocolate Trifle With Marshmallows and Raspberries, as well as a Festive Pumpkin Gingerbread Trifle.

For these Lemon Curd Trifles, we wanted to feature fresh ingredients, such as berries and lemon, and create individual trifles, perfect for entertaining. They are easy to put together because there is nothing to bake. We used lemon pound cake, found in most stores, then added strawberries and blueberries, as well as some lemon curd. The coconut whipped cream is what really elevates this dessert. You could use regular whipped cream, but I would highly recommend making the coconut whipped cream, as it pairs perfectly with the other flavors.

Prepping the Ingredients

With any recipe it’s best to have everything prepped before assembling. Start by cutting off the green leafy top of each strawberry and then slicing them with a Santoku-Style 3″ Paring Knife. Turn the slices and crosscut to dice.

Diced strawberries with  a Santoku Style 3-Inch Paring Knife.

Use a 7-3/4″ Petite Slicer to cut the pound cake into cubes. You want the cubes to be bite-size.

Cutting the pound cake into cubes with a Petite Slicer.

This recipe also calls for lemon zest. If you don’t have a zester, we have a quick and easy tutorial on how to Make Lemon Zest Without a Zester using the 7″ Santoku.

Use a 7 Inch Santoku to make lemon zest without a zester.

In a 325 F oven, toast the coconut flakes on a parchment paper-lined baking sheet for six minutes, flipping them midway through the cooking process. While the coconut is cooling, beat the coconut cream until creamy and gradually add in the sugar until the mixture is perfectly smooth and forms soft peaks.

Making the Individual Trifles

To assemble the trifles, we recommend using Mason jars for a pretty presentation. If you don’t have those handy, you can use glass cups. Just make sure the cups are tall enough to hold at least two layers of ingredients.

Start by placing lemon pound cake cubes into the bottom of your jar or cup, add a dollop of lemon curd and some berries, followed by a dollop of the coconut whipped cream. Repeat these layers until the jar or cup is full, and then top with the toasted coconut.  Refrigerate until ready to serve.

Everyone agreed that the coconut whipped cream was the ideal topping for this particular dessert and that the presentation was perfect for any gathering. An easy-to-prepare dessert, Lemon Curd Trifles With Berries and Coconut Whipped Cream is refreshing and light, perfect to complete any meal.

Lemon Curd Trifles

Print Recipe

Ingredients

  • 2 cups fresh strawberries, diced
  • 1 cup fresh blueberries
  • 1 lemon, zest and juice
  • 3 teaspoons sugar
  • Lemon pound cake, cubed
  • 1/4 cup coconut flakes
  • 1 12-ounce jar of lemon curd
  • 1 14-ounce can coconut cream, chilled overnight
  • 1/4 to 1/2 cup powdered sugar

Directions

  1. Mix the strawberries, blueberries, lemon juice, zest and sugar in a medium bowl. Set aside to allow the flavors to blend.  
  2. Cut the slices of pound cake into half-inch cubes. Set aside.
  3. Preheat oven to 325 F.
  4. Place coconut flakes on a baking sheet lined with parchment paper. Bake for 3 minutes on the middle rack, stir, and bake for an additional 3 minutes until golden brown. Allow to cool completely.
  5. While the coconut flakes are cooling use an electric mixer to beat the coconut cream for approximately 30 seconds until creamy (don’t overbeat as the cream will separate). Add the powdered sugar and mix until smooth.
  6. In four Mason jars (or whatever you prefer to use), layer the trifles by placing lemon pound cake cubes, a dollop of lemon curd, berries and coconut whipped cream. Repeat this layer until jar is full. Top with toasted coconut.  
  7. Refrigerate, but allow the trifle to sit a few minutes at room temperature before serving.

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