Mini Lemon Berry Trifle Dessert Recipe using Fresh Fruit
Lemon cake combines with sweet berries and creamy vanilla pudding to make a mini trifle single serve dessert in a half pint mason jar.
Servings 12
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Rest Time 1 hourhr
Total Time 2 hourshrs
Equipment
12 half pint mason jars with lids
Ingredients
1boxBetty Crocker Super Moist Cake Mix- Lemon
1boxJell-0 Instant Pudding and Pie Filling- Vanilla5.1 ounces
1PintStrawberries
6ozRaspberriesreserve 12 raspberries to garnish the top
1/4cupSugar
Instructions
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.
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.
Prepare vanilla instant pudding according to package instructions and refrigerate until ready to assemble the trifles.
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.
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.
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.