Lemon Strawberry Trifle

Introduction & Inspiration

I’m always looking for lighter dessert options that don’t sacrifice flavor or presentation, and this Lemon Strawberry Trifle immediately caught my eye! The combination of angel food cake, a creamy lemon pudding mixture, and fresh strawberries seemed like the perfect dessert for a spring or summer gathering, or simply a guilt-free treat to enjoy. The fact that it uses fat-free ingredients is a major bonus.

My inspiration came from a desire to create a trifle that was both beautiful and relatively healthy, offering a refreshing and satisfying dessert without being overly heavy or rich.

My goal was to explore a recipe that utilized the lightness of angel food cake and the convenience of instant pudding mix, while still delivering a vibrant and flavorful dessert experience. This Lemon Strawberry Trifle seemed to achieve that balance perfectly: a simple assembly process, readily available ingredients, and a focus on fresh, bright flavors.

This recipe is perfect for a guilt-free dessert.

Nostalgic Appeal

Trifles, in general, hold a strong nostalgic appeal. They’re often associated with family gatherings, holiday celebrations, and classic desserts that have been enjoyed for generations. The layers of cake, fruit, custard or pudding, and whipped cream create a visually appealing and texturally diverse dessert that’s both comforting and familiar.

The use of angel food cake in this particular trifle adds another layer of nostalgia, evoking memories of light, airy cakes often served with fresh fruit and whipped cream.

The combination of lemon and strawberries is a classic and beloved pairing, reminiscent of summer desserts, refreshing beverages, and homemade treats.

And the overall presentation of the trifle, with its layers of colorful ingredients showcased in a clear glass bowl, is reminiscent of traditional trifle presentations, evoking a sense of elegance and homemade goodness.

Homemade Focus

While this Lemon Strawberry Trifle recipe utilizes some convenience ingredients like instant pudding mix and prepared angel food cake (though you could certainly bake your own!), the overall feeling is still very much homemade, thanks to the fresh strawberries, the homemade strawberry sauce, and the thoughtful assembly of each layer.

I appreciate recipes that strike a balance between convenience and homemade touches, and this one does it perfectly. You’re still putting in the effort to prepare fresh strawberries, create a simple strawberry sauce, and carefully layer the components to create a beautiful and delicious dessert.

The use of fat-free cream cheese, fat-free vanilla yogurt, and fat-free milk in the pudding mixture contributes to the lighter, healthier aspect of this trifle, while still providing a creamy and satisfying texture.

And the act of assembling the trifle, layering the cake cubes, pudding mixture, strawberries, and strawberry sauce, is a hands-on process that allows for creativity and personalization.

Flavor Goal

The primary flavor goal of this Lemon Strawberry Trifle is a light, refreshing, and balanced combination of sweet, tangy, and fruity flavors, with layers of texture from the airy angel food cake, the creamy lemon pudding, and the fresh strawberries. It’s a dessert that’s designed to be both satisfying and guilt-free.

The angel food cake provides a light, airy, and subtly sweet base that absorbs some of the pudding and strawberry flavors.

The lemon pudding mixture, made with fat-free cream cheese, fat-free vanilla yogurt, fat-free milk, instant lemon pudding mix, and lemon zest, delivers a creamy, tangy, and intensely lemony flavor with a light and smooth texture.

The fresh strawberries contribute bursts of natural sweetness and juiciness, complementing the lemon pudding and adding a vibrant color.

The strawberry sauce, made by blending strawberries with white grape juice (or water), adds an extra layer of intense strawberry flavor and a beautiful, glossy finish.

The overall effect is a trifle that’s both light and flavorful, with a perfect balance of sweet, tart, and creamy elements, making it a refreshing and satisfying dessert.

Ingredient Insights

Let’s take a closer look at the ingredients.

Angel food cake: This provides the light and airy base for the trifle. You can use a store-bought angel food cake or make your own from scratch.

Fat-free cream cheese, softened:

Fat-free vanilla yogurt:

Fat-free milk:

Instant lemon pudding mix: This provides the lemon flavor and helps to thicken the pudding mixture.

Grated lemon zest:

Fresh strawberries, divided: Some are sliced for layering, and some are blended with grape juice to create a sauce.

White grape juice or water: This is blended with strawberries to create a simple sauce.

Optional: Whipped topping and additional strawberries: For garnish.

This is a great list for a light dessert.

Essential Equipment

You won’t need any specialized equipment. Here’s what you’ll need:

A large bowl: For beating together the cream cheese, yogurt, milk, pudding mix, and lemon zest.

A blender: For processing the strawberries and grape juice into a sauce.

A 3-qt. glass bowl (or individual serving glasses): For assembling the trifle. A clear glass bowl is ideal for showcasing the layers.

A knife: for slicing.

Measuring cups and spoons.

It is a very short list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1/2 block of cream cheese
• 3.5 oz Instant Vanilla Pudding Mix
• 2 cups of Milk
• Green Food Coloring
• Mint Oreo’s crushed
• 1 cup 2% milk
• 1 cup sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon grated orange zest
• 2 cups heavy whipping cream, whipped
• 8 cups cubed angel food cake
• 4 cups sliced fresh strawberries, divided
• 1 tablespoon white grape juice

These ingredients will create a refreshing dessert.

Gather all ingredients before you begin.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Prepare Pudding Mixture. In a large bowl, beat the fat-free cream cheese and fat-free vanilla yogurt until smooth. Add the fat-free milk, instant lemon pudding mix, and grated lemon zest; beat on low speed until thickened.

Step 2: Fold in Whipped Cream. Fold in the whipped cream (if you’re making homemade whipped cream, whip it to soft peaks before folding it in).

Step 3: Make Strawberry Sauce. In a blender, process ½ cup of the sliced strawberries and the white grape juice (or water) until blended.

Step 4: Assemble Trifle. Cut the angel food cake into 1-inch cubes. Place half of the cake cubes in the bottom of a 3-qt. glass bowl. Arrange a third of the remaining sliced strawberries around the side of the bowl and over the cake. Top with half of the pudding mixture. Drizzle with half of the strawberry sauce.

Step 5: Repeat Layers. Repeat the layers once more: cake cubes, then pudding mixture.

Step 6: Top with Remaining Berries. Top with the remaining sliced strawberries.

Step 7: Chill. Cover and refrigerate for at least 2 hours. This allows the flavors to meld and the cake to soften slightly.

Step 8: Garnish and Serve (Optional). If desired, top with additional sweetened whipped cream just before serving.

These are easy instructions.

Troubleshooting

Let’s address some potential issues and how to solve them:

Problem: My pudding mixture is too runny.Solution: Make sure you used instant pudding mix, not cook-and-serve. Also, make sure you beat it with the milk and other ingredients until it thickened properly.

Problem: My whipped cream isn’t whipping up.Solution: Make sure your heavy cream is very cold. You can also chill the bowl and beaters for a few minutes before whipping. If using homemade, ensure you whip it to the desired consistency before folding.

Problem: My cake is dry.Solution: If you made a homemade angel food cake, be careful not to overbake it. Using store-bought can help if you are concerned.

These are helpful tips.

Tips and Variations

Tip: For the best lemon flavor, use freshly grated lemon zest.

Variation: Add a layer of lemon curd to the trifle, in addition to or instead of the strawberry sauce.

Tip: If you don’t have a large trifle bowl, you can make individual trifles in smaller glasses or jars.

Variation: Use different types of fruit, such as raspberries, blueberries, or sliced peaches, instead of or in addition to strawberries.

Tip: For a more intense strawberry flavor, you can add a few drops of strawberry extract to the pudding mixture.

Variation: Add a layer of crushed shortbread cookies or graham crackers to the trifle for added texture.

This recipe is perfect for creativity.

Serving and Pairing Suggestions

This Lemon Strawberry Trifle is a light and refreshing dessert.

Serving: Serve the trifle chilled.

Pairing: * It’s perfect for spring and summer gatherings, potlucks, picnics, or as a light and elegant dessert any time of year.

• Serve it in a large trifle bowl or in individual glasses for a beautiful presentation.
• Pair it with a cup of tea, coffee, or a glass of sparkling wine or lemonade.

It is a perfect dessert for a picnic.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the trifle makes about 8-10 servings) may contain:

• Calories: 200-300 (depending on the cake used and whether additional whipped cream is added)
• Fat: 5-10 grams (using fat-free ingredients significantly reduces the fat content)
• Saturated Fat: 2-5 grams
• Cholesterol: 10-20mg
• Sodium: 200-300mg
• Total Carbs.: 35-45 grams
• Dietary Fiber: 1-3 grams (mostly from the strawberries)
• Sugars: 25-35 grams
• Protein: 4-6 grams

This Lemon Strawberry Trifle, especially when made with fat-free ingredients as listed, is a relatively light dessert option.

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Recipe Summary and Q&A

Let’s finish with a final summary and a Q&A section:

Recipe Summary:

Lemon Strawberry Trifle is a layered dessert featuring cubed angel food cake, a creamy lemon pudding mixture made with fat-free cream cheese, yogurt, and milk, fresh sliced strawberries, and a homemade strawberry sauce. It’s a light, refreshing, and relatively healthy dessert that’s perfect for spring and summer.

Q&A:

Q: Can I make this trifle ahead of time?A: Yes! You can assemble the trifle a few hours in advance and store it, covered, in the refrigerator. The cake may soften slightly as it sits, but it will still be delicious.

Q: How long will the trifle keep in the refrigerator?A: It’s best enjoyed within 1-2 days, stored in the refrigerator.

Q: Can I use a different type of cake?A: Yes, you could use pound cake or sponge cake, but angel food cake provides the lightest and airiest texture, which is ideal for this trifle.

Q: I don’t have fresh strawberries. Can I use frozen?A: Fresh strawberries are preferred for their texture and flavor, especially for the layered slices. You could use frozen strawberries for the blended sauce, but be sure to thaw and drain them well.

Q: Can I use other fruits?A: yes

I hope this comprehensive guide has inspired you to make your own Lemon Strawberry Trifle! It’s a beautiful, delicious, and relatively light dessert that’s perfect for any spring or summer occasion. Enjoy the process, and happy assembling!