Lemon Strawberry Trifle
A delightful dessert that layers smooth lemon pudding, fresh strawberries, and fluffy whipped topping for a perfect balance of sweetness and citrus zing.
Ingredients
Pudding Mixture
- 6.8 ounces instant lemon pudding mix Provides creaminess and citrus flavor
- 2.5 cups milk or unsweetened almond milk Adds moisture and richness
- 16 ounces whipped topping, thawed, divided Gives lightness and creaminess
Fruit Layer
- 2 pounds strawberries, sliced Adds freshness and sweetness
Cake Base
- 14 ounces angel food cake Offers a light, airy base
Citrus Flavor Enhancer
- ⅔ cup lemon curd Enhances the citrus flavor with a rich texture
Instructions
Preparation
- Pour the instant lemon pudding mix into a mixing bowl. Add in the milk or unsweetened almond milk and whisk until smooth and thickened.
- Gently fold in 8 ounces of the thawed whipped topping into the lemon pudding mixture until well combined.
Layering
- In a serving dish or trifle bowl, layer the lemon pudding mixture evenly at the bottom.
- Add a layer of the sliced strawberries, distributing them evenly.
- Crumble about half of the angel food cake and sprinkle it over the strawberries.
- Pour a layer of lemon curd over the cake pieces.
- Repeat the layering process with the remainder of the ingredients.
Finishing Touch
- Finish by topping the dessert with the remaining whipped topping and garnish with reserved strawberry slices.
Notes
Chill the trifle for a few hours before serving to let the flavors meld. Use ripe strawberries for the best flavor. Adjust lemon curd to taste for sweetness.