Fourth of July weekend–which could alternately be called “National kick back, relax with friends and family, eat some yummy food, and celebrate the good ol’ US of A Weekend” if not for the fact the name alone exceeds 160 characters and is therefore entirely un-Tweetable–is officially here! So break out those flip flops, chill some lemonade (or, better) and dig into this sweet summer treat.
1.3 c flour
1.5 tsp baking powder
pinch of salt
1 stick butter, softened but not melted
1 cup sugar
0.5 cup milk
1 lemon, zested plus 2tsp of juice
Combine flour, baking powder, and salt. Set aside.
Cream butter and sugar until well combined. Add eggs and milk. Then add the wet ingredients to the flour mixture. Add lemon zest and juice. Bake at 350 for 15-20 minutes or until golden brown.
Prepare vanilla pudding mix and make whipped cream by beating 1 pint of whipping cream with 2 tsp of sugar and 1 tsp of vanilla extract.
Layer ingredients, alternating cake, pudding, whipped cream, and berries until the dish is full. Decorate the top and chill until ready to serve.
Easy variations if you’re short on time:
- Sub yellow cake mix or even store bought pound cake!
- Use thawed Cool Whip instead of whipped cream but seriously, the fresh stuff is on another level delish and only takes a few minutes, so I think it’s worth it to make it yourself
- Use thawed frozen berries. They’re cheaper and just as delicious in this recipe
- Add strawberry jam or lemon curd between the layers for extra sweetness and flavor
I make this trifle a lot during the summer months. It’s perfect for a Fourth of July party because the colors are perfectly patriotic, but it’s also a nice treat to make for any summer get together. Give it a whirl and let me know how it goes on Instagram using #missvranhalen!
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