This easy to make trifle from combines the best flavors and scents of summer.
2 cups cubed pound cake
10 ounce jar lemon curd
½ simple sugar syrup
1 cup heavy cream, whipped
¼ cup candied orange or lemon peel
1 pint sliced fresh strawberries
2 teaspoons fresh lavender flowers
Whisk a little more than half the lemon curd into the whipped cream, and reserve the remaining lemon curd. Set aside a small amount of lemon whipped cream for garnish.
Using 4 mini-trifle dishes, or one large trifle bowl, alternate layers of cake cubes, sprinkles of syrup, lemon whipped cream and strawberries. Somewhere in the middle, make a thin layer with a small amount of reserved lemon curd and sprinkle with lavender flowers.
Garnish the trifle(s) with reserved whipped cream and sliced berries and lavender flowers if desired. Refrigerate for several hours before serving to allow the flavors to blend.