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.
Equipment
- 12 half pint mason jars with lids
Ingredients
- 1 box Betty Crocker Super Moist Cake Mix- Lemon
- 1 box Jell-0 Instant Pudding and Pie Filling- Vanilla 5.1 ounces
- 1 Pint Strawberries
- 6 oz Raspberries reserve 12 raspberries to garnish the top
- 1/4 cup Sugar
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.