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
Scale
- 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
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!
Find it online: https://lifeandsprinkles.com/strawberry-lemonade-desserts/