Description
This Lemon Strawberry Trifle is an easy no-bake dessert made with fresh strawberries, angel food cake, lemon pudding, lemon curd, and whipped topping. It is bright, creamy, and perfect for spring and summer entertaining.
Ingredients
Scale
- 6.8 ounces instant lemon pudding mix
- 2 1/2 cups cold milk or unsweetened almond milk
- 16 ounces whipped topping, thawed and divided
- 2 pounds fresh strawberries, sliced
- 2/3 cup lemon curd
- 14 ounces angel food cake, cut into bite-sized pieces
- Fresh strawberries and lemon slices, for garnish if desired
Instructions
- Whisk the lemon pudding mix and cold milk together for 2 minutes.
- Fold 8 ounces of whipped topping into the pudding mixture.
- Refrigerate the pudding mixture for at least 5 minutes.
- Cut the angel food cake into small bite-sized pieces.
- In a separate bowl, fold the remaining 8 ounces of whipped topping with the lemon curd until smooth.
- Layer half of the angel food cake in the bottom of a large trifle dish or glass bowl.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd whipped topping mixture.
- Repeat the layers with the remaining cake, pudding, strawberries, and lemon curd mixture.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Notes
- Use cold milk so the instant pudding thickens properly.
- Cut the angel food cake into small cubes for clean layers and easy serving.
- Chill the trifle until serving for the best texture.
- Store leftovers covered in the refrigerator for up to 2 days.
- Do not freeze this dessert because pudding and whipped topping can separate after thawing.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 151
- Sugar: 21
- Sodium: 208
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 2