SUMMER LEMON BERRY MINI TRIFLES
Once upon a time, while strolling through Publix on a quest for dessert, a delicious discovery was made. I wanted an angel food cake. Zach wanted a pound cake. We spotted a ready-made lemon cake and the lemon berry trifle was born.
In our kitchen, we opt for mini versions. The girls don’t love the cream cheese filling as much as we do, so they get the full cool whip treatment. Our charming glasses and serving board are all from Shoppe Cooper at Home.
This recipe is so simple, super adaptable, fun to make with kids, and perfect for last-minute summer gatherings. We’ll be whipping these up for Fourth of July celebrations. Let me know if you try it!
INGREDIENTS
- Cake of choice, cut in bite-size pieces. (Made from scratch or from a box, store bought, leftover cake from a previous party. The world is your oyster.)
- Berries of choice. (We love strawberries and blueberries.)
Combine for cream cheese filling:
- 8 ounces cream cheese
- ½ cup powdered sugar
- ½ cup heavy cream or whole milk
- Splash of vanilla extract
DIRECTIONS
- Place cake pieces on the bottom of your glass.
- Add a dollop of cream cheese filling.
- Top with a handful of berries.
- Repeat the layers if you’re feeling naughty.
- Finish with whipped cream and more berries.
