Design to Dish: Fourth of July Mini Lemon-Berry Trifles

Written by Melissa of Lulu the Baker

mini lemon berry trifles

The Fourth of July is going to be here before you know it—it’s already less than a month away, which is unbelievable. I love getting together with friends and family to celebrate Independence Day. My mom’s side of the family has always had a family reunion around the 4th, so to me, the day means parades and ice cream and food and fireworks and lots of family togetherness. And, of course, lots of darling red, white, and blue details.

Cool and creamy trifles filled with whipped cream, cake, and berries are perfect for the Fourth of July. The treats complement the color scheme and—best of all—don’t require any baking! These individual lemon-berry trifles use frozen fruit, tangy lemon yogurt, and store-bought angel food cake, so they’re a snap to make and taste refreshing and delicious. Keep reading for the easy recipe!

Links:
1. Fourth of July invitations from Minted
2. Patriotic table runner from Domestically Speaking
3. Bike parade ideas from Martha Stewart
4. American flag mason jars from Maison de Pax
5. Mini Lemon-Berry Trifles, recipe below
6. Kite garland kit from Brit + Co.
7. Patriotic Party invitations and party decor from Minted

4th of July trifles

Mini Lemon-Berry Trifles

1 small package raspberry-flavored jello
2 cups boiling water
1 loaf store-bought angel food cake
1 large bag frozen mixed berries (strawberries, raspberries, blueberries, and blackberries)
16 oz. really good lemon yogurt
sweetened whipped cream

In a medium bowl, combine the raspberry-flavored jello powder with 2 cups boiling water, stirring until the jello powder is completely dissolved. Refrigerate for about 15 minutes. Meanwhile, chop the angel food cake into 3/4″ cubes. When the jello is done chilling (it will still be liquid, which is perfect), begin assembling the trifles in 8 clean, wide-mouthed pint jars*. Divide the cake cubes in half, and set half aside for the next set of layers. Divide the remaining cubes equally among the 8 jars, and smoosh the cake cubes into the bottom of the jars. You don’t want a lot of airspace down there. Place a layer of frozen berries over the cake layer in each jar, adding just enough berries to cover the cake layer completely. Drizzle about 2 tablespoons of jello mixture over the berries and cake in each jar, then top with about 2 tablespoons lemon yogurt. Top with a thin layer of whipped cream. Repeat layers, making sure to press pretty firmly down on the cake layers. Don’t add the last layer of whipped cream until just before serving. Cover jars with lids or plastic wrap and refrigerate 2-3 hours. Serve cold, topped with a final layer of whipped cream.

*You might wonder if you really need a whole pint of dessert, and of course the answer is a resounding “Yes!” The trifles actually settle quite a bit while chilling, so it’s not the same as eating a whole pint of brownies or hard-packed ice cream. And they are really light and refreshing.

Find more of Melissa on her blog.

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