Recipe: Strawberry Lemon Trifle


  • 2 3.4 oz instant lemon pudding mix
  • 2½ cups unsweetened vanilla almond milk
  • 16 oz whipped topping, thawed
  • 2 lbs strawberries, sliced
  • 2/3 cup lemon curd
  • 14 oz angel food cake


  1. Whisk lemon pudding mixes and almond milk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
  2. Cut angel food cake into small, bite-sized pieces. Set aside.
  3. In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together until thoroughly combined. Set aside.
  4. Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
  5. Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
  6. Repeat layers.
  7. Garnish with fresh strawberries and lemon slices if desired.
  8. Keep refrigerated until ready to serve.


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