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Trifles--Here, There & Ever'where!

Lord Honey, Any southerner worth a nickel loves a good Trifle. It's a go-to dessert for potlucks and family gatherings--and Oh, they are so pretty!

If you're not cookin' for a crowd and want to make everyone feel special, try my

"Spring Berry Mini Trifle" Individual-sized servings of tangy lemon cake, lush berry sauce and dreamy berry fluff--all layered in a mini trifle dish.

Fair warnin'--it's a real eye-roller.

I'll be waitin' for the Thank-You notes.

Mini Spring Berry Trifle

Jason Smith, FNS

Makes 6 Mini Trifles


Cake Layer:

1-box lemon cake mix


4-TBSP oil

2/3-cup water

Zest from 1 lemon

Berry Layer:

1-quart strawberries

½-pint red raspberries

2-tsp lemon juice

1-cup powder sugar

Pinch of salt

Cream Layer:

3-cups heavy whipping cream

2 1/2-cups powder sugar

1-tsp vanilla


· Preheat oven to 350, line a 11x17 or 12x18 sheet pan with parchment paper.

· In a mixing bowl place all the cake layer ingredients and mix together, pour and spread into prepared sheet pan, bake for 12-14 mins, remove and let cool completely.

· For the berry layer, de-cap the strawberries, cut in half place the berries, lemon juice, salt and sugar in a sauce pan, bring to boil, reduce heat and cook for 20mins, remove and let cool. Save a few strawberries for garnish.

· Make the cream layer by placing all ingredients in mixing bowl and whip until stiff peaks.

· Ounce all is cooled start assembling them, using a ring cutter that’s the same size as your serving dishes, cut 3 cake circles for each dessert.

· Place one cake layer in the bottom of each dish, then thin layer of cream, another cake layer, a layer of berry mixture, then cake, then top with cream, garnish with reserved strawberries.

Tip: You can use any berry you wish, and if you don’t like lemon then use a white, yellow or even chocolate cake mix.


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