Description
A refreshing and colorful Lemon-Berry Sheet Pan Trifle featuring layers of moist sponge cake, tangy lemon curd, fluffy whipped cream, and fresh summer berries. This no-bake dessert is perfect for gatherings and easy to prepare ahead of time.
Ingredients
Scale
Cake Layer
- 1 standard 9×13 pound cake or sponge cake, cubed
Lemon Curd Layer
- 1 1/2 cups lemon curd
Whipped Cream Layer
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Berry Topping
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- Fresh mint leaves (optional)
Instructions
- Prepare the Cake: If baking a fresh cake, allow it to cool completely before proceeding. If using a pre-baked cake, cube it into bite-sized pieces to form the base layer of the trifle.
- Whip the Cream: In a mixing bowl, use a hand or stand mixer to whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, ensuring a light and fluffy texture.
- Assemble the Cake Layer: Spread the cubed cake pieces evenly in a standard half sheet pan to create an even base for the dessert.
- Add Lemon Curd: Gently spread the lemon curd over the layer of cubed cake, ensuring an even coating to infuse tangy flavor into every bite.
- Spread Whipped Cream: Top the lemon curd layer with the whipped cream, smoothing it out evenly across the surface to create a creamy, luscious layer.
- Chill the Trifle: Cover the assembled dessert and refrigerate for at least 2 hours to allow the flavors to meld and the whipped cream to firm up.
- Add Fresh Berries and Garnish: Just before serving, scatter the sliced strawberries, blueberries, and raspberries evenly over the top. Garnish with fresh mint leaves if desired for a pop of color and freshness.
Notes
- This dessert can be prepared a day ahead, making it perfect for entertaining.
- Use fresh, ripe berries for the best taste and appearance.
- For a lighter dessert, substitute heavy cream with whipped coconut cream to make it dairy-free and vegan friendly.
- Mint leaves are optional but add a nice fresh aroma and garnish.
- Store leftovers covered in the refrigerator and consume within 2 days.
