Roasted Strawberry Lemon Cream Trifles to brighten up your Friday! Delicious, refreshing layers of soft roasted strawberries, sweet lemon cream, spongy ladyfingers and crunchy granola topped with Limoncello-spiked whipped cream. And now that we’re wrapping up week four in quarantine, I’m looking to spike anything I can.😉
No one could have imagined this is how we would be celebrating Easter and Passover, but we might as well make our time at home as delicious as possible. Admittedly, there are times I’m barely motivated to boil water for pasta; however, most of the time when I’m in the kitchen it’s a welcome distraction from our global situation. This recipe is easily adaptable to take as much or as little time in the kitchen to make as you like. Plus, it’s a great recipe to do with the kids!
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Making Roasted Strawberry Lemon Cream Trifles
As I eluded to above, you can approach this recipe however you like. Here’s a list of the five elements I used in layering the trifles and thoughts on substitutions.
- Fruit – We’re entering berry season so you can definitely veer from just using strawberries. Feel free to mix in blackberries, blueberries and raspberries.
- Lemon Cream – If you’re not into making it from scratch, store-bought lemon curd will do the trick too.
- Granola – Homemade or store-bought, it’s your call.
- Ladyfingers – I love their light, spongy texture, but crumbled vanilla wafers or graham crackers will also work.
- Whipped Cream – Here again, you can always go the store-bought route.
Do I have to roast the strawberries?
You certainly don’t have to roast the strawberries first. Slicing them up raw will work just fine. But as with vegetables, roasting fruit brings out their natural sugars and concentrates their flavor. A fairly hot oven performs its magic deliciously in only five minutes or so.
If you take those extra few minutes to roast the strawberries, you’ll want to devour them straight from the pan.
Strawberries and cream is obviously a no-brainer, and strawberries and lemon are a fabulous combo as well. 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 brushed with Limencello and spiked the whipped cream with the lemon-flavored liqueur. This is totally optional and you could sub other liqueurs too, like Kirsch, Amaretto, or Grand Marnier.
When it comes to assembling, put a variety of your glassware or mason jars to use. You can make these sweet, lemony indulgences small or large, or use a trifle bowl if you have one. No matter the size, they won’t last long.😉
We’ll get through this together. And let’s remember to pray for and applaud the healthcare workers and everyone on the front lines risking their lives to help save ours. Sending huge hugs, Kim💗 #hopeisntcancelled
More Bright and Delicious Desserts to Lift our Spirits
- Glazed German Fresh Fruit Flan
- Key Lime Bars w/ Shortbread Crust
- Skillet Berry Cobbler
- Raspberry Chocolate Chip Crumb Bars
- Blueberry Thyme Galette
- Mango Pineapple Coconut Popsicles
- 3-quart saucepan
- 7-inch Santoku knife
- BPA-free cutting boards
- Large rimmed sheet pan
- Hand mixer
- Mixing bowls
Roasted Strawberry Lemon Cream Trifles
LEMON CREAM (or use store-bought lemon curd)
- 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
WHIPPED CREAM (or use store-bought)
- 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!
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