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 southerncountrybling.com
Makes 6 Mini Trifles
1-box lemon cake mix
Zest from 1 lemon
½-pint red raspberries
2-tsp lemon juice
1-cup powder sugar
Pinch of salt
3-cups heavy whipping cream
2 1/2-cups powder sugar
· 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.