Roasted Strawberry Trifle With Lemon Cream

Roasted Strawberry Trifle With Lemon Cream with La Panzanella Dolcetini Cookies


A chilled summer dessert with natural strawberry sweetness!


  • 3 cups heavy cream
  • 1 ¼ cups sugar, divided
  • Kosher salt
  • 1/3 cup fresh lemon juice
  • 1 cup flour
  • 5 tbs unsalted butter, room temperature, cut into pieces
  • ¼ cup (packed) light brown sugar
  • 1 tbs finely chopped basil
  • 1 tsp vanilla extract
  • ¾ cup granola
  • 2lbs strawberries, hulled, halved if large
  • 1 tsp sea salt
  • Torn mint and basil leaves


  1. Bring cream, 1 cup sugar, and pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt.
  2. Cook 3 minutes. Remove from heat and whisk in lemon juice.
  3. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto the surface. Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
  4. Preheat oven to 325 degrees. Combine flour, butter and brown sugar, bail and vanilla and a pinch of kosher salt to a medium bowl. Using your finder, work mixture until it comes together in small clumps. Bake until golden brown and slightly firm – 30 minutes.
  5. Let cool and break into smaller pieces. Mix in granola.
  6. Increase oven temp to 425. Toss strawberries, salt and remaining ¼ cup sugar on a clean rimmed baking sheet to combine.
  7. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 3 minutes. Let cool slightly.
  8. Assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12 oz. glasses.
  9. Top with some mint and basil leaves.

Original recipe found at

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