Roasted Strawberry Lemon Cream Trifles

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Roasted Strawberry Lemon Cream Trifles scream spring! Delicious, refreshing layers of soft roasted strawberries, sweet lemon cream, spongy ladyfingers and crunchy granola, then topped with Limoncello-spiked whipped cream. Perfect for all spring and summer celebrations!

And when I say celebrations, I don’t only mean what’s declared on the calendar. When strawberries are in season, you’ll want this recipe on repeat. These Roasted Strawberry Lemon Cream Trifles are swiped up as soon as you take them out of the fridge so make sure you set one (or two) aside for yourself.?

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Roasted Strawberry Lemon Cream Trifles

Strawberries are basically available year-round, but those wintertime cartons don’t measure up to their spring counterparts. April through June is the peak season so now’s the time to get creative and take full advantage of those plump, ruby gems.

Fresh Strawberries

As with vegetables, roasting fruit brings out their natural sugars and concentrates their flavor. The oven performs its magic here deliciously.

Strawberries Ready to Roast

Toss the strawberries with some sugar and a pinch of salt then roast for only about five minutes, and you’ll have soft, juicy berries you’ll want to devour straight from the pan.

Roasted Strawberries for Trifles

Strawberries and cream is obviously a no-brainer, and strawberries and lemon go hand-in-hand. Hence, swirling the roasted fruit in a luscious, thickened lemon cream is a culinary marriage made in heaven.

Lemon Cream Ingredients for Roasted Strawberry Trifles

To take it a couple lemony steps further, I layered in ladyfingers drizzled with Limencello and spiked whipped cream with the lemon-flavored liqueur for the finishing touch.

Ladyfingers drizzled with Limoncello for Trifles

When it comes to assembling, put a variety your glassware or mason jars to use. You can make these sweet and lemony indulgences small or large, and even layer in a trifle bowl if you have one. No matter the size, they won’t last long. Enjoy!

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Check out more of our irresistible desserts perfect for spring celebrations!

Roasted Strawberry Lemon Cream Trifles | Give it Some Thyme - delicious layers of roasted strawberries, sweet lemon cream, ladyfingers and granola, then topped with Limoncello-spiked whipped cream! #strawberrytrifle #easystrawberrytrifle #roastedstrawberries #roastedstrawberriesdessert #lemoncream #springdessertrecipes #springdessertideas #easterdesserts #easterdessertsideas #easterdessertcreative #mothersdaydesserts #mothersdaydessertrecipes #giveitsomethyme

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Recipe

Roasted Strawberry Lemon Cream Trifles

Roasted Strawberry Lemon Cream Trifles have delicious, refreshing layers of soft roasted strawberries and sweet lemon cream with spongy ladyfingers and crunchy granola, then topped with Limoncello-spiked whipped cream. Mouthwatering flavors and textures in every bite.
Course Dessert
Cuisine American
Keyword spring dessert, strawberry dessert, trifle
Prep Time 20 minutes
Cook Time 10 minutes
Assembly 15 minutes
Total Time 45 minutes
Servings 6 12-ounce glasses
Author Kim Peterson

Ingredients

LEMON CREAM

  • 2 ½ cups heavy cream
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • ¼ cup fresh lemon juice

STRAWBERRIES

  • 2 lbs strawberries, hulled and halved if large
  • ¼ cup sugar
  • ½ teaspoon kosher salt or sea salt

WHIPPED CREAM

  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  • 2 teaspoons Limoncello liqueur (optional)

ASSEMBLY

  • 6 12-ounce glasses or jars, or variation of sizes
  • 3- ounce package of ladyfingers
  • 1-2 tablespoons Limoncello liqueur (optional)
  • 1 ½ cups granola, store-bought or homemade
  • Fresh mint, for garnish

Instructions

LEMON CREAM

  • Stir cream, sugar and salt together in a medium saucepan. Bring to a gentle simmer over medium heat. Cook 3-4 minutes until slightly thickened. Remove from heat and stir in lemon juice.
  • Let cool slightly and pour mixture into a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming.
  • Chill lemon cream until it has set to a thin pudding-like consistency, at least 24 hours, stir once after about 12 hours. (Can be made 3 days ahead. Keep refrigerated.)

STRAWBERRIES

  • Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. 
  • In a large bowl, gently toss strawberries with sugar and salt. Let sit for 5 minutes. Spread strawberries in a single layer on prepared baking sheet. 
  • Roast strawberries, stirring once halfway through, until softened and juicy, but still holding their shape, about 5-6 minutes. Let cool slightly before assembling trifles.

WHIPPED CREAM

  • With a handheld mixer, beat heavy cream with powdered sugar and Limoncello, if desired, until soft peaks form. (Can be made 2 hours ahead. Cover and refrigerate.)

ASSEMBLY

  • Place the ladyfingers in a single layer on a flat surface and drizzle with 1-2 tablespoons of Limoncello liqueur. You want them moist but not soaked.
  • To assemble the trifles, simply alternate layers of lemon cream, ladyfingers, granola, and roasted strawberries into glasses or mason jars, dividing evenly. 
  • Top with a dollop of whipped cream, a sprig of mint, and serve. Enjoy!

*Recipe generously adapted from Bon Appétit, April 2016

6 Comments

  1. I would like to make these without the ladyfingers…..even tho your recipe sounds delish! If I just layered the lemon cream, roasted strawberries and granola, could I assemble these a few hours ahead for a dinner party?

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