Mini Lemon Berry Trifle Recipe: dessert using fresh fruitfrom Walmart served in mini mason jars
Mini Lemon Berry Trifle Dessert Recipe using Fresh Fruit
Course: Dessert
Cuisine: American
Keyword: Cake, Dessert, Lemon, Shortcake, Strawberry
Servings: 12 people
  • 1 box Betty Crocker Super Moist Cake Mix- Lemon
  • 1 5.1 oz box Jell-0 Instant Pudding & Pie Filling- Vanilla
  • 2 lbs. Strawberries
  • 12 oz. raspberries
  • 1/4 cup sugar
Also needed:
  • half pint mason jars
  • additional ingredients to make cake and pudding according to package instructions
  1. First start by baking the lemon cake according to the package instructions in a 13 x 9 baking pan. Allow the cake to cool completely.
  2. Next, cut off the ends of the strawberries and cut into 4 pieces. In a large bowl toss the quartered strawberries with 1/4 cup sugar. Cover and refrigerate for 1 hour.
  3. Prepare vanilla instant pudding according to package instructions and refrigerate until ready to assemble the trifles.
  4. Once the cake is completely cooked, flip out of the pan onto a flat surface. Take 1 half pint mason jar and use it as a "cookie cutter" to cut out 12 circles out of the cooked lemon cake. Slice each cake round in half and set aside.

  5. After strawberries and sugar have chilled for one hour, mix in raspberries (reserving 12 raspberries for the top of the trifles) with the strawberries before assembling the trifles.
  6. To assemble the trifles, first start with a half of a round of lemon cake. Next, add a spoonful of the strawberry and raspberry mixture. Then add a spoonful of vanilla pudding. Repeat the same process with one more layer of each: lemon cake, strawberries & raspberries, then ending with vanilla pudding. Top the trifle with one raspberry in the middle.
Recipe Notes

Makes 12 trifles in half pint mason jars.