It’s Canada Day! While it might not feel like it, summer is here and with it comes sweet, delicious, local strawberries. I can’t get enough of them.
Strawberry smoothies, garnish for salads, pies, cakes, ice creams…it’s strawberry day every day for as long as the season lasts. We’re at the tail end of the season but there is still time to get your hands on local strawberries.
Summers are a busy time for most people so I wanted to make sure that I had a dessert that required no baking, minimal time in the kitchen and could whip up in a minute. Like most of you, I would rather spend my time outdoors, enjoying the sunshine and company of family and good friends.
Here is a quick and easy dessert that is perfect for those backyard parties that I’m sure will be happening all over the county and country this week. The best part is most of this trifle can be made in advance, refrigerated and taken out when you’re ready to assemble. I like to make the whipped cream just before serving. I find that leaving it in the fridge causes it to deflate and well, no one likes a deflated cream.
You can make this trifle in a large bowl or simply divvy it up in small mason jars for that extra cute factor.
Strawberry Lemon Trifle with Lemon Whipped Cream
1 cup strawberries, washed, hulled plus a few extra for garnish
1 cup rhubarb, chopped into ½ inch pieces
1/3 cup sugar
1 cup whipping cream
1 tablespoon sugar
Juice from ½ lemon
Zest of 1 lemon
1 lemon pound cake from your local bakery, cut into bite sized chunks
4-6 small mason jars
Strawberry Rhubarb Compote
Place 1 cup of strawberries, rhubarb and sugar into a medium sized saucepan over medium heat. Stir occasionally until the sugar has dissolved and the fruit has begun releasing its juices. When the mixture has come to a boil, lower the heat and let it simmer, stirring often, until the rhubarb has softened. Remove the compote from the stove and let it cool in the refrigerator.
Whipped Cream with Lemon
- 1 cup whipping cream
- 1 tablespoon sugar
- 4 teaspoons lemon juice
- 2 teaspoon lemon zest
Whip cream to soft peaks. Add sugar, lemon juice and 1 table spoon of lemon zest. Whip just until stiff peaks form. Keep refrigerated until ready to use.
To assemble the trifle, add a layer of pound cake to the bottom of the mason jar (or trifle bowl if that’s what you’re using).
Add a layer of the compote, followed by a layer of whipped cream. Add another layer of pound cake, compote and whipped cream, alternating until you reach the top with a layer of whipped cream. Top it all off with a fresh strawberry and a bit of lemon zest.
