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.
You can be all pro baker and make your own pound cake and lemon curd. Or just go the simple route, and buy them from the store. No judgement here.
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.