Fresh strawberry Lemon Trifle is a dessert straight from heaven! It’s light, sweet, and tangy with a soft, creamy texture complemented with the firm bite of fresh strawberries.
There’s something about trifle that’s magical. We love the pretty layers, the swirls of whipped cream, the airy mousse and delicate colors. This dessert is presented beautifully in a clear glass bowl with straight sides.
Trifle originated from England. The Webster dictionary defines trifle as “a dessert typically consisting of plain or sponge cake often soaked with wine or spirits (such as brandy or rum) and topped with layers of preserves, custard, and cream.” Our trifle is a takeoff of this classic dish.
This fresh strawberry lemon trifle, layered in a footed glass bowl, is so easy to make! Start with bits of angel food cake, next a layer of lemon mousse. Add a layer of fresh strawberries, another layer of angel food bites and finish with fresh whipped cream and garnished with strawberries. We like using a box angel food cake mix. It works best in a tube pan, but you can also use two loaf pans. To keep the airy texture of angel food, remember to turn them upside down to cool. We’re sharing a simple lemon mousse recipe too. It’s easy but you can take a short cut by using a purchased jar of lemon curd which you mix with the whipping cream to create the mousse.
The flavor combination of the sweet, mild strawberries, along with the sweet and tangy taste of lemon is perfect for summer. This whole dessert looks, feels and tastes light and dreamy. We hope you like it.
Enjoy!
Dianna
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Fresh Strawberry Lemon Trifle
A light layered dessert featuring lemon mousse, whipped cream, angel food cake and fresh strawberries.
Ingredients
- 1 Angel Food Cake Mix (we prefer Duncan Hines or Betty Crocker)
- 2 pounds fresh strawberries
- 2 Tablespoons sugar
FOR LEMON MOUSSE
- • 1 cup heavy whipping cream
- • 1/4 cup powdered sugar
- • 1 1/2 cups lemon curd (see recipe) or jar of purchased lemon curd
For Lemon Curd
- • 1 egg
- • 3 egg yolks
- • 1 cup sugar
- • 2 tablespoons cornstarch
- • Pinch of salt
- • 1/2 cup fresh lemon juice
- • 2 tablespoons water
- • 1 tablespoon lemon zest
- • 2 tablespoons butter, melted
- • zest of 3 lemons
For Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Bake angel food cake according to manufacturer's directions. Use a tube pan or 2 loaf pans. Cool upside down.
- Dice 1 pound strawberries, mix with 2 tablespoons sugar for filling; set aside
- Slice 1 pound strawberries lengthwise for garnish; set aside
Cream for Lemon Mousse:
1. In a large bowl beat 1 cup cream and powdered sugar until soft peaks form.
2. Gently fold in lemon curd (see recipe)
For Lemon Curd
1. Whisk together eggs, egg yolks, and sugar for 2 minutes until the mixture is pale yellow.
2. Whisk in cornstarch and salt, making sure there are no lumps.
3. Whisk in lemon juice, water, lemon zest, and melted butter until fully incorporated.
4. Pour mixture into a saucepan and place over medium heat. Whisk mixture continuously for 7 minutes, scraping down the sides every 30 seconds or so. The mixture should deepen in color and become very thick.
5. Remove from heat and whisk for 1 minute more. Pour in bowl; wrap in plastic wrap and chill in fridge for 1 hour.
For Whipped Cream Topping
Whip 1 cup heavy whipping cream together with powdered sugar and vanilla until stiff peaks form.
TO ASSEMBLE:
In a clear bowl with straight sides layer:
Half of angel food cake torn in bite-size pieces
Layer lemon mousse
Carefully place sliced strawberries around edge of glass bowl then fill in with layer of
diced strawberries/sugar(filling)
Half of angel food cake torn in bite-size pieces
Layer whipped cream
Garnish with strawberry slices around edge of whipped cream
Serve immediately or refrigerate and serve within 2 hours.
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