Roasted Strawberry Lemon Cream Trifles

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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.

Fresh Strawberries

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.

Strawberries Ready to Roast

If you take those extra few minutes to roast the strawberries, you’ll want to devour them straight from the pan.

Roasted Strawberries for Trifles

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.

Lemon Cream Ingredients for Roasted Strawberry Trifles

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.

Ladyfingers drizzled with Limoncello for Trifles

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

Roasted Strawberry Lemon Cream Trifles | giveitsomethyme.com - 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

More Bright and Delicious Desserts to Lift our Spirits

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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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 (or use store-bought lemon curd)

  • 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 (or use store-bought)

  • 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!

Notes

*Recipe generously adapted from Bon Appétit, April 2016

DID YOU MAKE THIS RECIPE?

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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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