Lori Lange of recipegirl.com shares her favorite spring dessert, Layered Lemon Strawberry Trifle. How-to provided by David Lawrence of goodbite.com. This is a great dessert for any occasion.
1/4 cup granulated sugar
¼ cup fresh lemon juice
¼ cup water
12 oz. pound cake or butter loaf
8 oz cream cheese, room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
6 cups fresh strawberries
Slice cake into 3/4-inch thick slices.
Prepare lemon syrup. In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool, then brush over both sides of each cake slice. Quarter each slice.
Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled, about an hour. Can also be refrigerated overnight.
Notes: For a lower fat version, try fat-free pound cake and reduced-fat cream cheese. Try substituting raspberries or blueberries for strawberries, or use a mixture of all three berries.
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