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–+ servings
Strawberry Lemon Trifle pinterest

Strawberry Lemon Trifle

A beautiful and easy layered dessert bursting with bright summer flavors. By combining fresh strawberries, zesty lemon, and airy cake, you'll create a refreshing crowd-pleaser that looks professional but requires minimal effort.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 385 kcal

Equipment

  • Trifle Dish or Clear Glass Bowl

Ingredients
  

For the layers

  • 1 store-bought angel food cake cut into 1-inch cubes
  • 4 cups fresh strawberries hulled and sliced (reserve a few whole berries for garnish)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

For the lemon cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 8 oz cream cheese softened
  • 1/3 cup lemon curd store-bought or homemade
  • 2 lemons zest only
  • 1 teaspoon vanilla extract

Instructions
 

  • In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice. Gently toss and let sit for 15 minutes to macerate. For maximum flavor infusion, gently press about 1/4 of the berries with the back of a fork to release more juice.
  • In a large mixing bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add the lemon curd and mix until completely incorporated.
  • In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gradually fold this whipped cream into your lemon mixture using a spatula with broad, gentle motions. Incorporate the lemon zest last.
  • Start with a layer of cake cubes at the bottom of your trifle dish or individual serving glasses. Top with a third of the macerated strawberries, including some of the juices. Follow with a generous layer of lemon cream.
  • Repeat these layers twice more, finishing with a decorative layer of lemon cream on top.
  • Garnish your trifle with reserved whole strawberries, additional lemon zest, or even thinly sliced lemon wheels. A light dusting of powdered sugar just before serving adds a professional touch.
  • Refrigerate for at least 3 hours or preferably overnight before serving to allow flavors to meld.

Notes

This trifle can be made up to 24 hours in advance, making it perfect for entertaining.
For a lighter version, substitute half the heavy cream with Greek yogurt and use Neufchâtel cheese instead of full-fat cream cheese.
Angel food cake can be replaced with pound cake or ladyfingers for a different texture.
For individual servings, assemble in wine glasses or mason jars for an elegant presentation.

Nutrition

Calories: 385kcalCarbohydrates: 39gProtein: 6gFat: 24gSodium: 215mgFiber: 2gSugar: 27g
Keyword Trifle, Strawberry Dessert, Lemon Dessert, No-Bake Dessert, Summer Dessert
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