Strawberry Lemon Trifle

As promised, here’s the second trifle I told you about. And my personal favorite. :) Don’t get me wrong, I love, loooove a good chocolaty trifle, but something about this lemon variety won me over. Maybe the sweet, lemony syrup- soaked angel food cake, or the lemon-vanilla pudding between layers, or the slices of fresh, ripe strawberries…whatever it is, this dessert is a WINNER! And so ideal for a summer cookout! No one wants to turn their ovens on during the hot summertime, so this trifle is where it’s at. No oven required.

Summery Lemon Strawberry Trifle

1 angel food cake, cut into cubes
3 large lemons
1 cup water
1 cup sugar
2 3.4-oz. boxes vanilla pudding mix
3 3/4 cups milk
1 16-oz. container Cool Whip
1 1/2 cups strawberries, hulled and sliced

Using a vegetable peeler, remove the peel from the lemons (be careful not to get the white pith or you’ll end up with a bitter taste). Squeeze the juice from the lemons into a small bowl and set aside. In a small sauce pan over medium-high heat, bring the water, sugar, and lemon peels to a boil and simmer until sugar has dissolved (about 3 minutes). Remove from heat and allow to cool. Remove peels.

Whisk the pudding mix and milk until thick, about 2 minutes. Stir in the reserved lemon juice. Set aside.

In a trifle dish or large glass bowl, place half of the angel food cake cubes in an even layer; drizzle with half of the lemon simple syrup. Layer half of the sliced strawberries, then spread half of the pudding, then half of the Cool Whip. Repeat layers. Chill for at least 4 hours before serving. Serves 12.

Recipe source: Sing For Your Supper original

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6 Comments »

  1. This looks perfect!

    [Reply]

    amy Reply:

    Thank you! We sure loved it!

    [Reply]

    Comment by Nessa — June 27, 2013 @ 6:40 PM

  2. I made this earlier for a cookout that I’m going to this evening but the pudding is not setting. It thickened but once I added the lemon juice, it thinned back out and never got thick again. I was hoping that it would being refrigerated. I’ve got about 2-3 more hours so fingers crossed. Any thoughts on what went wrong? Is the amount of milk correct?

    [Reply]

    amy Reply:

    Hmm, that’s weird. That amount of lemon juice really shouldn’t affect it like that. Although, it’s not really a huge deal if the pudding isn’t super thick- it’ll soak into the cake better that way.

    [Reply]

    Comment by Carrie — July 5, 2013 @ 1:08 PM

  3. I had the same problem with the soupy-ness. I thought that adding the angel food cubes would make a difference, but no luck. Any thoughts?

    [Reply]

    amy Reply:

    Ok, I’d try using a little less milk next time. That way, you’ll still have nice, thick pudding with lots of lemon flavor. If you like your pudding really thick, try using 3 1/2 cups milk instead of 4. Sorry about that!

    [Reply]

    Comment by Kyla — July 9, 2013 @ 10:17 PM

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