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.
Servings 8 servings
Calories 528kcal
Equipment
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 pounds 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
- 3- ounce package of ladyfingers
- 1 tablespoons Limoncello liqueur (optional)
- 1 cup 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!
Nutrition
Serving: 1 serving | Calories: 528kcal | Carbohydrates: 48g | Protein: 6g | Fat: 33g | Cholesterol: 146mg | Sodium: 274mg | Potassium: 320mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1385IU | Vitamin C: 70mg | Calcium: 95mg