Strawberry Lemonade Trifle Trays
Easy semi-homemade tray cakes with strawberry lemonade twist! Layers of pound cake, macerated strawberries, and lemon curd are topped with sprinkles, pink whipped cream, and seasonal sprinkles.
If you’re planning on having any outdoor/patio celebration this season, this is the perfect dessert. They remind me of a laid-back warm weather day with good food and good friends. The sweetness of the strawberries are balanced by the tart lemon curd and the whipped cream adds a light vanilla touch. The decorations are edible and so extremely cute!
Here’s a list of fun facts about this dessert…
- Royal icing bees are from here
- Strawberries found here
- Some pans are at Sprinkle Pop and others on Amazon
- Yellow sprinkles are at Michaels or here
Strawberry Lemonade Trifle Trays
Semi-homemade tray cakes that have a strawberry lemon twist. Layers of pound cake are topped with macerated strawberries, lemon curd, and whipped cream!
Ingredients
- 1 box of pound cake mix + the ingredients listed on the box OR store bought pound cake
- Strawberries and sugar (amount depends on how many trays you’ll be making) but you’ll need approximately 1 cup of strawberries and 3-4 tbsp granulated sugar for each batch. I used 3 batches for mine.
- Lemon Curd 2–4 tbsp per cake, depending on taste
- For the whipped cream, you can use store-bought whipped topping OR my homemade whipped cream recipe- you’ll need 1 1/4 c heavy cream, 1/2 c powdered sugar, 1 tsp vanilla, and a couple drops of pink food coloring.
- Sprinkles for decoration- I use these and I’ve linked them individually in the post as well as the trays
Instructions
- Bake the pound cake according to the package and let it cool completely
- Meanwhile, chop the strawberries and place them into a bowl. Pour the sugar over the berries and stir until they’re fully covered. Refrigerate them for at least an hour.
- Place the containers on a working table. Chop the poundcake into small pieces and place them in an even layer at the bottom of each container.
- Top each layer with a strawberries and juice. Spoon the lemon curd on top and spread it evenly.
- In a mixing bowl, beat the heavy cream until you see bubbles. Add in the powdered sugar, vanilla, and food coloring. Beat until stiff peaks form.
- Transfer the whipped cream to a piping bag with a 1M tip. Pipe whipped cream onto each cake. Alternatively spread the whipped cream with a kitchen knife.
- Top with sprinkles and serve immediately or refrigerate until ready.
Notes
The pound cake mix is available for bulk purchase on Amazon, but I’ve also found it at Walmart. You can also sub any other brand name that you find!
I did try this over the weekend. Love it! I did not see the whip cream recipe before hand and I tried coloring regular store bought cool whip. This did not work. My cool whip became watery even after I had in the fridge. Next time I will try your recipe for the cream and hopefully it will turn out. Still delicious though 🙂
Yeah I totally get you, Cool Whip doesn’t hold it’s form that well! I think you’ll love the homemade whipped cream. The powdered sugar makes it really thick and pipe-able 🙂 Thank you for making it!!