Print Options

Back to Strawberry Lemon Trifle >

Include these items:

Select reviews >

Taste of Home Logo

Strawberry Lemon Trifle

 Strawberry Lemon Trifle
"This refreshingly fruity dessert is one of our favorites," writes Lynn Marie Frucci of Pullman, Washington. "It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake."
14 ServingsPrep: 20 min. + chilling


  • 4 ounces fat-free cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 2 cups fat-free milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 teaspoons grated lemon peel
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (8 to 10 ounces)


  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry
  • pudding mix and lemon peel; 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. Top with remaining cake and pudding mixture. Cover
  • and refrigerate for at least 2 hours. Yield: 14 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.