Lemon Berry Trifle
Celebrate the Fourth of July with this bright berry trifle!
PREP TIME: 15 minutes
COOK TIME: 20-25 minutes
LEVEL: Easy
YIELD: 16 servings
Ingredients
Cake
- 1 ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
Mascarpone Frosting
- 1 cup mascarpone
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 pint blueberries, cleaned
- 2 pints strawberries, cleaned, hulled and quartered
Method of Preparation
- Preheat Wolf Convection Oven to 325° on Convection Mode. Line an 8×8 baking pan with parchment paper.
- In a bowl, mix together the dry cake ingredients. In a separate bowl, combine the buttermilk, lemon juice and lemon zest. In a stand mixer fitted with the paddle attachment, combine the butter, sugar and cream until fluffy and lighter in color.
- Add the eggs one at a time, fully incorporating before adding the next egg.
- Add half of the dry ingredients mix while mixing on low speed, then half of the buttermilk mixture. Repeat until everything is fully incorporated.
- Pour into the prepared cake pan and bake for about 20-25 minutes, or until a toothpick comes out clean. Once cool, cut into 1 inch cubes.
- In a stand mixer fitted with the whisk attachment, whip together all the frosting ingredients until smooth and fluffy.
- Begin layering the trifle in individual cups or a large bowl, layering the cake, berries, and frosting. Serve and enjoy!
*Chef Tips*
- Make this recipe even easier by using box cake instead!
- Make buttermilk at home by adding 1 teaspoon of white vinegar to ½ cup of milk.
