Easy Strawberry Lemon Trifle Recipe
This dessert definitely gives off the vibes of a winning entry on The Great British Bake Off. But while it looks like a showstopper, it’s actually one of the simplest desserts you’ll ever prepare. It’s true — with this easy-to-assemble recipe, you’ll go from “What will I serve for dessert?” to “Ta da!” in only 15 minutes.
Trifle, the classic English “pudding” (aka dessert), has been having a renaissance on this side of the pond, where more and more folks are appreciating the way each bite brings the whole experience. Take one spoonful of this decadent treat for the perfect combination of amaretto whipped cream, strawberries, angel food cake, and sweet-tart lemon curd. It’s jolly-easy and jolly-good, and that’s a great combination for time-pressed cooks who still want to make a major impression.
The trick to this dessert is assembly, not baking. Just gather all your ingredients, then make your own edible version of reverse-Jenga by stacking it all in luscious layers.
3 cups heavy whipping cream
½ cup powdered sugar
2 oz amaretto, divided
¾ tsp vanilla
2 lb strawberries, sliced, plus more for garnish
2 Tbsp granulated sugar
Zest from one lemon, plus more for garnish
2 11 oz angel food cake loaves, cut into 1 ½-inch cubes
1 12.7 oz jar lemon curd
Special equipment: one trifle bowl
In a stand mixer fitted with a whisk attachment, beat the cream, powdered sugar, 1 ½ ounces of the amaretto, and the vanilla. Tip: Start the mixer at medium speed so that the cream doesn’t splatter. Gradually increase the speed to medium-high and whip until the cream reaches soft peaks. Set aside.
Place the sliced strawberries in a bowl with the sugar, remaining amaretto and lemon zest. Stir until well combined and set aside.
To assemble the trifle: Layer ⅓ of the angel food cake cubes on the bottom of the trifle bowl. Spread ⅓ of the lemon curd on top. Add ⅓ of the strawberries. Spread a thick layer of whipped cream on top. Repeat two more times with single layers of the cake, curd, strawberries, and whipped cream. Garnish with strawberries and lemon zest.