Strawberry Lemon Trifle Recipes

Steps:

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

Steps:

• In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

Steps:

• Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
• Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

Steps:

• In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
• Stir 1 c cold water into each bowl.
• Pour into separate 9" square pans and refrigerate 3 hours or until firm.
• Cut into 3/4" cubes.
• Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
• Cover with strawberry jello cubes.
• Refrigerate for at least 1 hour or until serving.
• Garnish with additional topping and strawberries for decoration.

Steps:

• For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
• When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
• Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
• Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
• For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
• Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
• To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
• To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
• Repeat this step, but this time replace the curd with half of the strawberry mixture.
• Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).

Steps:

• Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• Arrange a few strawberries on top.
• Serve immediately, or cover with saran wrap and chill until serving time.