Airy angel food cake is layered with fresh summer berries, tangy lemon curd, and sweetened yogurt. It is a guilt free, indulgent treat, perfect for the summer!We had a tradition growing up on our birthdays, we were allowed to pick out any dinner and dessert. Not to mention also got to select where we sat in the car, at the table, and may even get to be in charge of the daily activities.
This was a HUGE deal in a house with 4 kids. For the rest of the year, we lived by the motto, You get what you get, and you don’t pitch a fit! It was the only way my parents could keep sane with 4 hooligans running around that liked to demand their ways.
So every year, we each cherished our birthdays and had no problem reveling in all the special attention we were given on that day. To this day, birthdays are important to me, and I want to make my family feel special on their birthdays, and on my special day, I want to feel special too.
This year, my husband had a work trip on my birthday. It was close to where I grew up, so he dropped me and the kids (and the dog) off with my parents for the week. And I was home for my birthday. Which meant, the day was all about me! I am usually not so selfish, I just want ONE day! LOL!
My parents both had to work, but my sister took my kids and I was trapped at my parents with no car and no work–my dream come true!! Of course, my parent’s complicated cable system broke while I was there, but I still made the best of it!
And then I got to choose my birthday meal. For dinner, I choose Caribbean Mango Pork Bowls from Half Baked Harvest–y’all MUST make these, they were killer good!!
I was torn on dessert though. Normally I opt for something chocolate and peanut butter, but my sweet nephew was having his birthday the day after me, and bless his heart, he choose chocolate peanut butter cupcakes–I was golden! My next thought was my ultimate restaurant favorite, Creme Brulee. But we had 20 people to serve for dinner (all 4 grown up kids and their spouses and their children–quite the gathering!!) That just seemed a bit too unreasonable to ask anyone to do for me.
So, I asked if I could make my own dessert. They looked at me like I was crazy, but after scrolling through magazines and pinterest, I had a vision of a light and refreshing dessert I wanted, but I wanted to be in control of how it turned out–yes, I am a control FREAK!
But just look at that beauty–I knew what I wanted and I delivered what I was salivating over in my dreams.
This trifle is something to behold. Fresh summer berries–strawberries, raspberries, blueberries, and blackberries, are first macerated in raspberry fruit preserves. A tangy Greek yogurt is sweetened with vanilla and powered sugar. And then along with high quality store bought lemon curd and angel food cake, the whole thing is layered together. It is tart, sweet, light, and refreshing–all at once!
Let me tell you that my children, my 2 sisters, my brother, and I LOVED the dessert!! Like licked the bowl clean and one of my sister’s declared it the best dessert ever. However, my mom and my brother in law, thought it was too tart. Let me tell you that my mom HATES yogurt, and my brother-in-law HATES lemon–so of course this was NOT their favorite. If you hate yogurt, use freshly whipped cream. If you hate lemon, omit the lemon curd. Then you have a simple berry trifle that is just as good!
Bottom Line: My birthday was wonderful. I felt loved and was surrounded by family. And the trifle, was just the icing on the cake.
Easy and Light Lemon Berry Trifle
- 1 10 ounce jar lemon curd
- 1 store bought angel food cake cubed
- 1 pint blueberries washed and dried
- 8 ounces blackberries washed and dried
- 8 ounces raspberries washed and dried
- 1 pint strawberries washed, dried and sliced
- 1 10 ounce jar red seedless raspberry jam I used all fruit, no sugar added
- 2 cups Greek yogurt
- 2 teaspoons vanilla extract
- 1/4- 1/2 cup powdered sugar I used 1/4 cup but I like things tart
Warm up the raspberry jam for 1 minute, until loosened up. Toss the berries with the warm jam and set aside.
Mix the yogurt, vanilla, and powdered sugar together and set aside.
Layer 1/3 of the angel food cake into a large clear serving dish. Top with 1/3 of lemon curd, 1/3 of the berries, and 1/3 of the yogurt mixture. Repeat twice, finishing with yogurt.
Allow to set up in the refrigerator for a few hours before serving, to give cake time to soak up the flavors.