These individual raspberry cream trifles feature layers of light, fluffy lemon cake, velvety raspberry cream, and sweet, tart raspberries. If you’re looking for a dessert that combines elegance, freshness, and vibrant flavors, they are sure to impress! They’re a treat that is both elegant and indulgent.
Get our easy recipe below!
These trifles are all about layers of flavor and texture:
- Lemon Cake: The zesty citrus flavor provides a light and fluffy base that pairs beautifully with the tartness of raspberries.
- Raspberry Cream: A luscious, slightly sweetened layer of whipped cream blended with fresh raspberry puree for a pop of color and fruity goodness.
- Fresh Raspberries: Juicy and vibrant, they add a burst of flavor and a stunning visual appeal to every bite.
Ingredients
For raspberry creme:
- 1 cup fresh raspberries + ½ cup raspberries for garnish
- ½ cup granulated sugar
- 4 cups chilled heavy whipping cream
- ½ cup powdered sugar
- Fresh mint leaves for garnish
For cake:
- Lemon cake mix
- 1 cup milk
- ½ cup butter (1 stick), melted + extra to prepare pan
- 3 eggs, room temperature
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Directions
- Make Raspberry Puree:
- In a small saucepan over medium-high heat, combine raspberries, sugar, and 2 tablespoons of water in a small saucepan. Bring to a simmer, stirring, until sugar dissolves and mixture begins to thicken.
- Strain the raspberry mixture into a bowl, pressing the solids into the sides of the strainer. Refrigerate until cold.
- Prepare Cake Batter:
- In the bowl of a stand mixer fitted with a paddle attachment, combine milk and melted butter. Add egg one at a time, combining after each addition.
- Slowly add lemon cake mix, lemon juice and lemon zest mixing until combined. Scrape down the sides of the bowl as needed.
- Bake Cake:
- Preheat the oven to 350° F. Grease a glass bread loaf pan with butter.
- Transfer the mixture to your prepared loaf pan and bake for 40 to 45 minutes, or until a skewer poked into the center of the cake comes out clean.
- Leave the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Trim the crusts off the loaf cake. Slice into 1-inch slices and then each slice into 1-inch cubes. Set aside.
- Make Whipped Cream:
- Whip whipping cream and powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form.
- Fold 2 cups of whipped cream into chilled raspberry puree.
- Place remaining whipped cream into a large pastry bag fitted with a large tip.
- Assemble Trifles:
- Spoon raspberry cream Into serving glasses 1-inch deep. Add lemon cake cubes 2-inches deep. Top with a couple fresh raspberries. Pipe in a layer of whipped cream.
- Repeat layers until you reach the top of the glass.
- Pipe whipped cream onto the top and garnish with fresh raspberries and mint leaves.
PRO tips
- Make-Ahead: These trifles can be assembled in advance and stored in the refrigerator for up to 24 hours before your party. The longer they sit, the more the flavors meld.
- Berry Variations: While raspberries are lovely, you can also mix in other berries like strawberries or blackberries for a different twist.
These Raspberry Cream Trifles are as delightful to look at as they are to eat! Their bright colors and light, refreshing flavors make them ideal for spring and summer events, but they’re versatile enough to brighten up any season.
Whether you’re hosting a themed party like a Wicked-inspired evening with Glinda’s signature sweetness or simply want a show-stopping dessert, these trifles are guaranteed to enchant your guests!
More Wicked-inspired recipes to try...
Wizard’s Green Elixir
Elphaba’s Hat Cheese Ball
Emerald City Wedge Salad with Puff Pastry Broomstick
Yellow Brick Road Butternut Squash Lasanga
Mini Marbed Cheesecakes
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