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Everyone is going to love this cranberry lemon shortbread trifle this holiday season. It is perfect for serving up at your next Christmas party and it's even gluten-free!
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Cranberry Lemon Shortbread Trifle

I love this cranberry lemon shortbread trifle because it combines the classic holiday flavor of cranberry with a lightened up lemon pudding. Of course the buttery shortbread crust made from Walker’s gluten-free lemon ginger shortbread cookies, is the perfect base for it all.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cranberry lemon shortbread trifle, gluten free cranberry lemon shortbread trifle, gluten free trifle, trifle recipe
Servings: 6 servings
Calories: 704kcal
Author: Chandice Probst


  • 1 box gluten-free lemon ginger Walker's Shortbread cookies
  • 1 1/2 C fresh cranberries
  • 1 T raw honey
  • 2 C milk divided
  • 2 C heavy whipping cream
  • 3/4 C sugar
  • 2 T butter
  • 4 egg yolks
  • 1/2 C sugar
  • 6 T cornstarch
  • juice of one large lemon
  • zest of half large lemon


  • In a small sauce pan on low-medium heat, combine The fresh cranberries and raw honey
  • Cook until berries start to pop and mixture is hot
  • In another medium saucepan on low heat, heat 1 C milk, all the heavy cream, 3/4 C sugar and butter until milk is just slightly scalded
  • In another bowl cream together egg yolks and remaining 1/2 C sugar
  • Whisk egg yolk mixture into the hot cream saucepan
  • Allow that to cook stirring frequently, until it starts to thicken *Make sure the heat is very low
  • Mix reserved 1 C milk and corn starch together
  • Slowly whisk the cornstarch into the hot cream sauce pan mixture
  • Whisking constantly, making sure to blend the bottom and sides, continue cooking until mixture is a thick pudding
  • Whisk in the zest of half a large lemon and juice of one large lemon making sure not to let any seeds fall in
  • Meanwhile, crush two cookies per trifle dish and place in the bottom
  • Top each with a generous amount of lemon pudding until the trifle cup is filled
  • Top each with cranberry honey compote and serve warm or cover with plastic wrap and refrigerate for four hours if you'd like to serve it cold


Calories: 704kcal | Carbohydrates: 78g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 276mg | Sodium: 181mg | Potassium: 213mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1605IU | Vitamin C: 9.7mg | Calcium: 163mg | Iron: 0.5mg