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So something else that I love in this world are raspberries! I could eat them every single day and never get tired of them, not even joking. Truth be told, I do eat them almost every day whether they’re fresh, frozen, freeze-dried or in something. That’s one of the biggest perks of living in the area we are in right now, they grow so many berries that we can have access to the freshest ones almost year-round. Obviously berries won’t grow in the winter so I'm thankful to live in a time where we can ship produce.

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Right now the weather is reaching some warmer temperatures as we’re finally into Summer. I mean, it's really not that warm but I have dramatic family members. There have been a very few days recently that all the boys were threatening to die of heat strokes or melt on the floor, so I’ve been trying to find some fun and fresh recipes to keep them cooled off. Because I’m a nice person like that, you know? To me, nothing says summertime like lemons and berries together in one delicious treat, and what’s better yet, if that treat includes a little sugar and mountains of whipped cream, agreed?

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So these are super simple to make and I know they'll help you enjoy the flavors of the Summer. Also, you can use frozen berries or replace them with a different type of fruit if you'd like.

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Berry Lemonade Summer Trifles

Sunny days can get so hot so treat yourself and your loved ones by making these simple and delicious dessert trifles.

Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 6 - 8 servings

Ingredients

Shortbread Cookie:
1/4 cup coconut cream *see note
3/4 cup 1 1/2 sticks vegan "butter", softened
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
2 cups flour
Lemon Pudding:
1 1/2 cups plant-based milk
1/2 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 cup coconut cream *see note
1 1/2 teaspoons vanilla extract
4 medium lemons
Whipped Cream:
1 can dairy free whipped cream
3 - 4 cups fresh raspberries
lemon slices and mint leaves for garnish optional

Instructions

Shortbread Cookie:
Preheat oven to 325 degree F (160 C) and grease an 8x8 inch or 11x7 inch glass pan with butter. Cream "butter" and sugar together in the bowl of a stand mixer fitted with beater. Add cream, salt, and vanilla and mix until smooth, then add flour and mix in on low speed until combined into a smooth dough. Now press into your prepared pan in an even layer and bake for 10 to 12 minutes until the top is golden brown.
Lemon Pudding:
Juice and zest the lemons (you should have about 1/3 cup juice and 3 tablespoons zest) Whisk sugar, salt, lemon juice and zest, and milk in a large mixing bowl. Slowly whisk in cornstarch until very smooth.
Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
Allow it to cool until you can handle the bowl comfortably without burning your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for aboout an hour to chill it faster.)
Assemble:
Once your pudding has cooled, use a sharp knife to cut the shortbread into small cubes. Layer your pudding, raspberries, whipped cream, and shortbread in individual glasses or one large dish. Garnish with lemon slices and mint leaves. Cover and refrigerate trifles if not serving immediately.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

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ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.