Lemon Strawberry Trifle
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There are some flavors that are just meant for each other, lemon and strawberry are one such combination…especially during the hot months of the year. A tall glass of iced strawberry lemonade, mmmmmmmmmmm!
I had decided that I needed to do something special for dessert on the 4th of July. When I saw the beautiful strawberries at the grocery store, I knew exactly what I wanted to do with them. Side note, if you want to make this dessert and have it look more patriotic, add in blueberries along with the strawberries.
When it comes to a trifle, one major characteristic is the layering of the ingredients. Quite often, trifles are assembled in a container that shows off the layers, but that is not a requirement. I just happened to have a beautiful dish that I use for trifles, as well as a vase for a large bouquet of flowers (don’t worry, I do wash the vase thoroughly before placing food in it). A large bowl works equally well. If you are interested in a specific dish for a trifle, I have linked some below.
This first bowl is a clear, large disposable bowl. While you can reuse it because it is acrylic, you can easily trash it after you are finished using it.
The next bowl is a glass salad bowl, but it would be perfect for a trifle as well. It does not have a stand underneath so there is no worry of it tipping when transporting.
Another glass trifle bowl, but this one does have to stand underneath. Now if you want to go all in, you know you will be using a trifle bowl often, and you want something that is a showstopper…this last one is the one you need.
Now that I’ve covered all things trifle containers…here is the easy recipe.
Lemon Strawberry Trifle
Equipment
- large bowl or trifle bowl
Ingredients
- box white cake mix plus the ingredeints for the cake mix
- 1 box instant lemon pudding plus the ingredients for the pudding
- 1 qt heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 lb fresh strawberries
- 1 tbsp lemon zest
Instructions
- Before beginning the trifle, bake the cake as the box instructs for a sheet pan or 13"x9" pan. You could also just purchase a premade white cake (not frosted, angel food cake would be perfect). Let the cake completely cool after baking. When it is time to begin assembling, cut the cake into 1"x1" squares.
- Also make the lemon pudding according to the box's instructions and place in the refrigerator for at least 20 minutes to set.
- While you are waiting for the cake and pudding to set, wash the strawberries and cut into slices.
- In a large mixing bowl, pour in the heavy whipping cream and beat with an electric mixer until the cream thickens and soft peaks begin to form. Add in the powdered sugar, vanilla extract, as well as the almond extract into the whipping cream. Beat on high until the cream is a thick, stiff consistency. Place in the fridge until you are going to begin assembling the trifle.
- Once the various ingredients are ready, begin layering the cake, pudding, strawberries, and whipped cream. I like to begin with the cake, then layer either the pudding or whipped cream, then the strawberries, and last the pudding or whipped cream (whichever one I didn't use already). Continue layering until you reach the top of the bowl. If you would like to add some fancy, you could pour the remaining whipped cream into a piping bag with a star tip and create a design. Sprinkle the lemon zest over the top of the last layer of whipped cream. Store in refrigerator until serving time.
Nutrition
Have you made a trifle before? What flavors did you use? Did you find the assembly was easy or difficult? If you try this recipe, please let me know how you liked it. Hope y’all have an amazing week!
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