Strawberry Lemon Trifle Dessert
This trifle recipe is quick and easy to make using store-bought ingredients. It's perfect for any baby or bridal shower, a summer barbecue, or any time you want a refreshing, simple dessert.
Equipment
- 1 Trifle Bowl
Ingredients
- 1 box Lemon Cake Mix (eggs, oil, water, made as directed)
- 1 large Box Jello Lemon Cooked Pudding (eggs, water, sugar, made as directed)
- 1 small Box Lemon Instant Pudding (milk, made as directed)
- 1 large Container Cool Whip
- 1 quart Strawberries, cut into slices
- 1 Lemon for garnish if preferred
Instructions
- Bake the 1 box Lemon Cake Mix (eggs, oil, water, made as directed). Set aside and let cool.
- While the cake is baking, make the 1 large Box Jello Lemon Cooked Pudding (eggs, water, sugar, made as directed) as directed and let cool. (You can set it aside to cool while the cake is baking and cooling off.)
- Make the 1 small Box Lemon Instant Pudding (milk, made as directed) as directed. Stir in half of the container of Cool Whip and mix well.
- Once the cake has fully cooled off, cut the cake into 1-2" squares. Use a spatula to loosen the little pieces of cake and remove the cake from the baking sheet or pan.
- Next start layering the ingredients into the trifle bowl. Start by layering some of the cake pieces onto the bottom of the trifle bowl loosely until most of it is covered. Next layer some of the lemon-cooked pudding (this looks more like lemon curd) on top of the cake until covered.
- Then layer some of the lemon pudding/cool whip mixture on top of the other lemon cooked pudding and then add some of the sliced strawberries on top. To make it pretty, you can add some strawberries along the inside of the bowl and then scatter the rest on top of the pudding mixture.
- Add another layer of cake, then the lemon cooked pudding, lemon pudding/cool whip then strawberries and layer this way until the trifle bowl is almost full. I can usually fit two layers into a trifle bowl but it can vary depending on how big your bowl is. You might even have enough to make a second one or make a mini one for later if you have leftover cake and pudding.
- Add some of the remaining cool whip on top and then garnish with strawberries and lemons if preferred.
- Refrigerate until ready to serve. I like to make mine a little bit ahead so it all has time to chill in the fridge before serving.