This berry trifle is a great, simple summer dessert of fresh berries layered with pound cake and whipped cream. Lemon curd mixed with the whipped cream gives a light tartness to the dessert.
1 pound cake, cut into 1-inch cubes
Combine the berries, lemon juice, sugar, and cornstarch in a saucepan over medium-high heat. Bring to a simmer, and cook just until the berries begin to break down and release their juices, about 3 minutes. Take the berries off the heat, and set aside to cool to room temperature.
In a large mixing bowl, whip the cream with the 1 tablespoon sugar and vanilla to soft peaks. Put the lemon curd into a second bowl, and stir in a little of the whipped cream. Then fold the lemon mixture into the rest of the cream.
To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake pieces. Then add a layer of berries and their juices. Repeat steps to make 3 or 4 layers, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.