ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Orange Trifle

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 15 mins
Stand time 10 mins
Chill time 1 hr
Yield Makes 8 to 10 servings
Fresh fruit makes for a refreshing dessert recipe sure to satisfy any guest at your table.


  • 1 qt. strawberries, halved
  • 4 oranges, sectioned and halved
  • 2 tablespoons orange liqueur or orange juice
  • 3 tablespoons sugar
  • 1 1/2 cups whipping cream
  • 1 (11.3-oz.) jar lemon curd
  • 1 1/2 sleeves shortbread cookies, crushed
  • Garnish: fresh mint sprigs

How to Make It

  1. Toss together first 4 ingredients, and let stand at room temperature 10 minutes.

  2. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.

  3. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired.

  4. Note: For testing purposes only, we used Keebler Sandies Simply Shortbread cookies.