Lemon Strawberry Trifle

Whether enjoying it at a backyard barbecue or to chase away the winter blues, this bright and summery lemon strawberry trifle is pure sunshine in a glass dish. Layers of spongy and light angel food cake mingle with a tart lemon pudding, plump strawberries and a homemade strawberry sauce. Our easy lemon strawberry trifle is a no-bake treat that couldn’t be easier to pull off, hardly needs any decorating and feeds a crowd—it’s a dream dessert!

Ingredients for Lemon Strawberry Trifle

• Lemon pudding: Thanks to cream cheese, yogurt, milk and one box of instant lemon pudding mix, this trifle’s lemon pudding layer is both utterly creamy and refreshingly bright.
• Lemon zest: No matter how you zest a lemon, remember this one rule: Do not grate the bitter white pith! All you want is that outer yellow skin. The moment you reach the white pith, stop zesting or your dessert will be very bitter.
• Fresh strawberries: Clean, dry, hull and slice fresh strawberries. During the early summer season, I love buying strawberries from the farmers market. Those berries have the most pronounced strawberry taste and are ruby red right to their core.
• Grape juice: A splash of grape juice loosens the strawberries so they can blend into a nice sauce. Feel free to use water, fresh lemon juice or champagne in place of the grape juice.
• Angel food cake: Spongy and light angel food cake complements the bright and cheery lemon and strawberry flavors while adding sustenance to the strawberry lemon trifle. Feel free to use gluten-free angel food cake if needed!

Directions

Step 1: Whip up the lemon pudding

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and yogurt together until smooth and lump-free. Add the milk, instant lemon pudding mix and lemon zest, and beat until the mixture is nice and smooth.

Step 2: Make the strawberry sauce and cut the cake

In a blender, process 1/2 cup strawberries and the white grape juice until it’s all blended together.

Using a serrated knife, cut the angel food cake into 1-inch cubes.

Step 3: Assemble the trifle

Place a third of the cake pieces in a trifle bowl or a 3-quart serving bowl. Top the cake with a third of the lemon pudding mixture and half the remaining strawberry slices. Drizzle the strawberries with half the strawberry sauce. Repeat all the layers once more, then top the final layer of strawberry with the last third of the cake pieces and the lemon pudding mixture.

If desired, garnish the top of the trifle with whipped topping or homemade whipped cream and additional strawberries.

Step 4: Chill and serve

Cover the top of the trifle with storage wrap. Don’t skip this step! It prevents the trifle from absorbing any lingering fridge smells. Once covered, pop the trifle in the refrigerator for at least two hours.

When you’re ready to serve, take the storage wrap off the trifle and scoop out servings into bowls. Serve and enjoy!

TASTE OF HOME

Recipe Variations

• Swap in other berries: Are the strawberries at the store not looking their best? Blueberries and raspberries are excellent swaps for the strawberries and pair beautifully with the lemon.
• Use a different cake base: We get it, not everyone is into angel food cake’s texture! For something a little more dense, try vanilla pound cake, this on-theme lemon Bundt cake cut into little pieces or, for the most indulgent option, pieces of cheesecake!

How to Store Lemon Strawberry Trifle

Store any leftovers of the strawberry lemon trifle in the fridge for up to three days. If there’s only a little bit left, you can transfer the trifle to an airtight container to save fridge space or you can keep the trifle in the dish. Whatever you do, just make sure the trifle is covered with either storage wrap or the container’s lid.

Can you make lemon strawberry trifle ahead of time?

Yes, you can make this easy lemon strawberry trifle the day before serving. Make sure to cover it tightly with storage wrap so the trifle doesn’t take on the funky smells lingering in your fridge. Keep the trifle in the fridge overnight, then take it out just before serving.

Lemon Strawberry Trifle Tips

TASTE OF HOME

Can you use frozen strawberries in this lemon strawberry trifle?

I don’t recommend using frozen strawberries in this trifle, even if you thaw them first. Thawed strawberries will be very watery, and they tend to look a bit shriveled. We want this trifle to be filled with fresh, plump and juicy strawberries! So always go fresh when it comes to this trifle.

Can you build this lemon strawberry trifle into individual portions?

Absolutely! You’ll need about 8 to 14 glasses for individual portions, depending on the size of the glasses. Instead of building the layers all in one dish, divide them evenly among the glasses, using the same assembling formula in our recipe.

How should you decorate a lemon strawberry trifle?

Decorate the strawberry lemon trifle with whipped cream, more strawberries, fresh or dehydrated lemon slices, and sprigs of mint for an extra pop of color. If you don’t want to decorate the top, don’t stress! You’ll be able to see all the beautiful trifle layers in the glass dish, and the taste will more than make up for an undecorated top.