I serve on the health professional board for the California Walnut Board and Commission, however, I was not compensated for this post and all opinions are my own.
Strawberry Shortcake Trifle with Lemon Walnut Cream.
Bite-sized pieces of angel food cake layered with sweet strawberries, tart and nutty lemon walnut cream and fluffy whipped cream. A bright and colorful dessert for any late spring or summer celebration.It finally feels like summer is on its way to the Cape. Yesterday was the first real shorts day of the season. But … the day before I was wearing a winter coat and hat. Typical New England.
Our boat goes in the water this week, so it’s about time the sun and warm temps showed their pretty face. Because even though we’re hearty New Englanders, it’s much more fun to not be bundled up in layers out on the water.
Anyhow, the unofficial kick-off to summer is just around the corner. And you need a Memorial Day weekend dessert that’s bright, sweet and celebrates summer, right? Of course you do!
Well, look no further than this Strawberry Shortcake Trifle with Lemon Walnut Cream. This dessert is timely too, because today is National Walnut Day. And May is Strawberry Month. So, we have three things to celebrate with this cake. Summer. National Walnut Day. And Strawberry Month. And, I’m sure you have some more celebratory excuses to whip up this trifle too – graduations? birthdays? wedding or baby showers?
This is a simple layered dessert, but the lemon walnut cream adds something a little extra special. To make the walnut cream, you’ll toast the walnuts then pulse them in a food processor until you get a nice walnut paste. Then add salt, lemon juice and zest and lemon yogurt (or use vanilla yogurt). The result is smooth, rich and creamy like below. Add sugar if you need to, but the yogurt has sugar added, so I didn’t use any additional sweetner.
This is not a light dessert (still using some heavy whipping cream), but it does have many nutrition highlights, making it a smart and delicious choice for dessert:
- Walnuts add not only nuttiness and richness, but also are chock full of heart-smart and brain health promoting omega-3 fats, plant-powered protein and satiating fiber, making this a more satisfying dessert.
- Strawberries are rich in Vitamin C, fiber and antioxidants. Plus it’s strawberry season, so the berries are so good right now.
- Greek yogurt is rich in protein, calcium and gut health promoting probiotics (as long as it contains active cultures).
Here’s how to make this Strawberry Shortcake Trifle with Lemon Walnut Cream:
- 1 ½ pounds fresh organic strawberries, hulled and thinly sliced
- 1 tablespoon sugar
- 2 organic lemons, juice and zest, divided
- 2 cups toasted walnuts*
- 1/8 teaspoon salt
- 2 5.3 oz containers lemon blended Greek yogurt (or use any lemon or vanilla yogurt you'd like)
- 1 cup organic heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1/2 angel food cake, torn into bite-sized pieces
- Add sliced strawberries, juice and zest of 1 lemon and sugar to a medium-sized bowl and toss. Set aside a few strawberry slices for topping the trifle.
- With a fork, lightly mash about half of the berries. Refrigerate berries for 20 minutes.
- Add walnuts and salt to a food processor. Pulse until walnut butter forms, about 1 minute. Add salt, yogurt and juice and zest of second lemon. Pulse until combined.
- In a medium mixing bowl, add heavy cream, powdered sugar and vanilla. Beat with a handheld mixer until soft peaks form.
- Add half of the angel food cake pieces to the bottom of a medium trifle dish. Top with half the strawberries and their juice, half the lemon walnut cream and half of the whipped cream. Repeat the layers. Top the trifle with remaining sliced strawberries and garnish with lemon zest, if desired.
Toast walnuts on a baking sheet in a single layer at 350 degrees for 5 minutes.