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.
As with vegetables, roasting fruit brings out their natural sugars and concentrates their flavor. The oven performs its magic here deliciously.
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.
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.
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.
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!
Check out more of our irresistible desserts perfect for spring celebrations!
- Fresh Fruit Meyer Lemon Flan
- Key Lime Bars w/ Shortbread Crust
- Raspberry Chocolate Chip Crumb Bars
- Boston Cream Pie Cupcakes
- Orange French Macarons with Chocolate Raspberry Buttercream
- Skillet Berry Cobbler
- 3-quart saucepan
- 7-inch Santoku knife
- BPA-free cutting boards
- Large rimmed sheet pan
- Hand mixer
- Mixing bowls
If you make these Roasted Strawberry Trifles, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you make this recipe, don’t forget to snap a pic and tag me on Instagram!
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Roasted Strawberry Lemon Cream Trifles
- 2 ½ cups heavy cream
- ¾ cup sugar
- ¼ teaspoon kosher salt
- ¼ cup fresh lemon juice
- 2 lbs strawberries, hulled and halved if large
- ¼ cup sugar
- ½ teaspoon kosher salt or sea salt
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- 2 teaspoons Limoncello liqueur (optional)
- 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
- 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.)
- 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.
- 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.)
- 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