Red, White, and Blue Trifle in a Jar
Jars. Perfect to drink from, perfect for storage, perfect for any DIY project imaginable! So needless to say, there will be an abundance of multi-purpose jars this weekend as I celebrate Independence Day. Storing foods in jars for picnics and BBQs has been done before. I’ll be upping my game by layering red, white, and blue trifles in an adorable jars for me and my friends/fellow patriots. As Denise Gee, author of Sweet on Texas put it: “My fascination with [jars] and love of their myriad patterns has evolved from using them as vases and vessels for summer drinks to showcasing layered salads in them and, now, layered desserts.” Click the image below for a recipe for Very Berry Trifle in a Jar, a sweet and richly flavored individual dessert that’s both fun to make and totally patriotic.
Very Berry Trifle in a Jar
Lemon Pound Cake:
11⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
11⁄2 cups sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
1⁄4 cup fresh lemon juice
1 tablespoon lemon zest
3⁄4 cup heavy whipping cream
1⁄2 cup sugar
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
1 cup fresh raspberries (mix of yellow and red, if available)
To make the cake:
1. Preheat the oven to 350°F. Butter an 8 1⁄2 × 4 1 ⁄2-inch loaf pan and line it with parchment or wax paper.
2. In a medium bowl, stir to combine the flour, baking powder, and salt.
3. In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy. Add the sugar and mix until fluffy. With the mixer running at low speed, add the eggs, one at a time, then the vanilla.
4. Add the dry ingredients to the butter mixture alternately with the lemon juice and zest, beginning and ending with the flour. Mix after each addition until just blended. Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until raised in the center and a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a wire rack. Peel off the paper.
To make the filling:
6. In a medium bowl, beat the cream with 1⁄4 cup of the sugar until stiff peaks form.
7. In another bowl, stir to combine the cream cheese, vanilla, lemon juice, lemon zest, and remaining 1⁄4 cup sugar. Fold the whipped cream into the cream cheese mixture.
8. In a medium bowl, crumble the pound cake, ensuring that the crumbles remain chunky and not too fine.
9. Line the bottom of eight medium (16-ounce) widemouthed canning jars with about 1 inch of cake pieces, followed by 2 tablespoons blueberries, then some cream mixture, then 2 tablespoons raspberries, then another layer of cake, then more cream mixture. Top with a final layer of berries (and maybe a sprinkling of lemon zest) and cover and refrigerate until serving.
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