Ingredients
- 6.8 ounces instant lemon pudding mix
- 2½ cups milk (you can substitute with unsweetened almond milk if you prefer a dairy-free option)
- 16 ounces whipped topping, thawed (divided into two portions)
- 2 pounds strawberries, sliced (fresh is best, but frozen can be used in a pinch)
- ⅔ cup lemon curd (store-bought or homemade)
- 14 ounces angel food cake, cut into bite-sized pieces (you can also use pound cake or sponge cake if you prefer)
Instructions
1. Make the Lemon Pudding Mixture:
In a medium bowl, whisk together the instant lemon pudding mix and milk. Continue whisking for about 2 minutes, or until the pudding thickens. It should have a smooth and creamy texture. Once the pudding is ready, fold in 8 ounces of the thawed whipped topping. This will make the pudding lighter and fluffier. Place the pudding mixture in the refrigerator to chill for at least 5 minutes while you prepare the other components.
2. Prepare the Angel Food Cake:
While the pudding chills, cut the angel food cake into small, bite-sized pieces. Aim for pieces that are about 1 to 1.5 inches in size. Set these aside in a separate bowl. If you can’t find angel food cake, you can use any light, airy cake like a pound cake or sponge cake.
3. Prepare the Lemon Curd Mixture:
In a separate bowl, combine the remaining 8 ounces of whipped topping with the lemon curd. Use a spatula to fold the two together until they are fully combined and smooth. This mixture will add a rich, tangy flavor that perfectly complements the sweetness of the strawberries and the lightness of the cake.
4. Assemble the Trifle:
Now comes the fun part—assembling the trifle. Start by layering half of the angel food cake pieces at the bottom of a large trifle dish or a large bowl. Make sure the cake pieces are spread evenly across the bottom.
Next, add half of the lemon pudding mixture over the cake. Spread it out gently with a spatula to ensure it covers the cake completely.
Add half of the sliced strawberries on top of the pudding. Try to distribute them evenly so every bite has a good balance of fruit.
Now, add half of the lemon curd mixture over the strawberries. Again, spread it evenly for a smooth layer.
Repeat these layers with the remaining ingredients: angel food cake, lemon pudding, strawberries, and lemon curd mixture. The final layer should be the lemon curd mixture.
5. Chill and Serve:
Once the trifle is fully assembled, cover it with plastic wrap and refrigerate for at least 1 hour, though overnight is even better if you have the time. This allows all the flavors to meld together, and the dessert becomes even more delicious as it sits.
Before serving, garnish with extra fresh strawberries or lemon slices for a beautiful touch.
Notes
- Be Patient with the Pudding: The key to the perfect lemon pudding is making sure it thickens properly. Don’t rush the whisking process. Take the full 2 minutes to make sure the pudding sets well.
- Don’t Over-Mix the Whipped Topping: When folding whipped topping into the pudding or lemon curd, do so gently. Over-mixing can cause the whipped topping to deflate, resulting in a less fluffy texture.
- Use Fresh Fruit: Fresh strawberries are best for this recipe because they add sweetness and color. If you must use frozen strawberries, make sure to thaw them first and drain any excess moisture.
- Layering is Key: The beauty of a trifle lies in its layers. Be sure to evenly distribute each component to ensure that every spoonful has a mix of cake, pudding, strawberries, and lemon curd.
- Texture Considerations: If you like your angel food cake a little softer, you can lightly drizzle it with some fruit juice (like orange juice) before layering it. This will prevent it from being too dry once the pudding and whipped topping are added.
- Prep Time: 10 minutes