Layered strawberries, cream, and white cake in clear glass bowl.
Desserts,  Recipes

Easy Strawberry Trifle Recipe

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It’s almost spring which means it’s pretty much summer, right? The closer summer gets, the more I crave fresh strawberries and ways to use them. This Strawberry Trifle is one of my favorite desserts to make during spring and summer because I don’t have to use my oven. Plus, it looks fancy but it’s actually quite easy.

Layered strawberries, cream, and white cake in clear glass bowl.

If you’re craving a sweet treat that’s easy to whip up, this strawberry trifle is your new best friend. We’re talking fluffy angel food cake layered with juicy strawberries and a creamy lemon sauce (don’t worry, it’s no sweat to make at home!). It’s perfect for a potluck, a weekend brunch, or just because.

Ingredients You Will Need

Ingredients on wooden board.

Angel food cake: This forms the base of the trifle. Its light and airy texture provides a cloud-like foundation for the other layers without being too heavy.

Sugar: Sugar sweetens the entire dessert, from the strawberries to the homemade lemon sauce and the vanilla yogurt.

Cornstarch: This thickens the homemade lemon sauce, giving it a smooth and creamy consistency.

Salt: A small amount of salt enhances the overall flavor profile of the trifle, balancing out the sweetness and bringing out the other flavors.

Milk: This is the base for the homemade lemon sauce, providing a creamy texture and helping to dissolve the sugar and cornstarch.

Egg: The egg in the lemon sauce helps to thicken it slightly and adds richness.

Lemon rind and juice: These add a bright, citrusy flavor to the lemon sauce, perfectly complementing the sweetness of the strawberries and yogurt.

Vanilla yogurt: This adds a cool, tangy flavor to the trifle, balancing the sweetness and richness of the other ingredients.

Strawberries: Strawberries provide bursts of fresh, juicy sweetness and vibrant color to the entire dessert.

Why You’ll Love Making This Strawberry Trifle

Easy: This recipe uses store-bought angel food cake, eliminating the need for baking a cake from scratch. Plus, the homemade lemon sauce requires just a few pantry staples and comes together quickly.

Simple yet impressive: Even though it’s easy, a strawberry trifle looks stunning with its layered presentation. The red strawberries and white cake create a beautiful dessert.

Delicious flavor combinations: The sweet and juicy strawberries meet their perfect match in the tangy, homemade lemon sauce. The angel food cake provides a light and airy base, while the vanilla yogurt adds a cool and refreshing touch. All these elements come together to create a delightful and balanced dessert.

Perfect for any occasion: This trifle is ideal for everything from casual get-togethers to a special brunch. It’s light and refreshing, making it perfect for warmer months, but can also be enjoyed year-round.

Frequently Asked Questions

Layered strawberries, cream, and white cake in clear glass bowl.

Can I use frozen strawberries? Yes, frozen strawberries can work! Just thaw them completely and drain off any excess liquid before using. Fresh strawberries will have a slightly better texture, but frozen ones are a good alternative.

Do I need a special trifle dish? Not necessarily! While a trifle dish is ideal because it allows you to see the beautiful layers, you can use any large, clear bowl or even individual serving glasses.

How far in advance can I make this trifle? You can assemble the trifle up to a day ahead of time. However, the angel food cake may start to soften from the juices, so it’s best enjoyed within 24 hours.

The lemon sauce seems too thick/thin, how can I adjust it? If your lemon sauce is too thick, simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes over low heat, whisking constantly, until it thickens.

How long does leftover trifle last? Leftover trifle should be stored in the refrigerator, covered, for up to 2 days. The quality will deteriorate as the cake absorbs more liquid, so enjoy it sooner rather than later!

Substitutions and Variations

Wooden spoon with yellow custard over silver saucepan.
Thickened custard.

Cake: Swap the angel food cake for pound cake, ladyfingers, or leftover vanilla cake cubes. Adjust soaking time based on the cake’s density.

Sub different fruits: While strawberries are classic, you can use other seasonal fruits like blueberries, raspberries, peaches, mangoes, or a combination.

Swap citrus: Instead of lemon, use orange juice and zest for a slightly different tang.

Different yogurt flavors: Explore flavored yogurts like lemon, peach, or even a dollop of mascarpone cheese for a richer option.

Whipped topping: Replace the yogurt with whipped topping or a combination of both for a lighter and airier topping.

What to Serve with a Strawberry Trifle

Light appetizer platter: Offer a selection of cheeses, crackers, cured meats, and olives for a casual gathering.

Vanilla ice cream or gelato: A scoop of vanilla ice cream or a dollop of creamy gelato adds a touch of coldness and complements the strawberry flavors.

Sparkling wine or champagne: The bubbles in these drinks cleanse the palate between bites and pair well with the sweetness of the trifle.

Coffee or espresso: For an after-dinner treat, coffee or espresso can be a nice way to end the meal.

Other Recipes You May Enjoy

If you like this Strawberry Trifle, you might also like my Strawberry Shortcake or my Strawberry Coffee Cake. This Strawberry Cheesecake Poke Cake is also delicious.

Final Thoughts

This strawberry trifle was simple to make and looks quite impressive. Your friends and family will think it took you hours to make when it really takes about 30 minutes plus chill time. You don’t have to tell them your secrets!

Layered strawberries, cream, and white cake in clear glass bowl.

Strawberry Trifle

Heidi Bruaw
This easy strawberry trifle is all about fresh flavors and textures. It's a crowd-pleaser made with store-bought cake, creamy yogurt, and juicy strawberries – perfect for a no-fuss dessert!
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 15


  • Angel Food Cakes 12 ounces each
  • Cup Sugar
  • ¼ Cup Cornstarch
  • ¼ teaspoon Salt
  • 2 Cups Milk
  • 1 Egg beaten
  • 1 teaspoon Lemon Rind grated
  • ¼ Cup Lemon Juice
  • 16 ounces Vanilla Yogurt
  • 4 Cups Strawberries sliced


  • Cut angel food cake into bite-sized cubes and set aside.
  • In a saucepan, stir together sugar, cornstarch, and salt.
  • Gradually add milk and stir well.
  • Cook over medium heat, stirring constantly, until the mixture starts to thicken.
  • Remove from the heat and gradually add the beaten egg, constantly stirring with a wire whisk.
  • Cook the mixture over medium-low heat for 2 minutes, stirring constantly.
  • Remove from the heat and let it cool for about 5 minutes.
  • Stir in the lemon rind and lemon juice. This mixture has formed a custard.
  • Chill the custard for about 30 minutes.
  • Fold the vanilla yogurt into the custard.
  • Cover the bottom of a 16-cup trifle bowl with the cubed angel food cake (about ⅓ of the cake).
  • Spoon ⅓ of the custard over the cake.
  • Place sliced strawberries around the lower edge of the bowl and over the custard.
  • Repeat this twice, ending with strawberries on top.
  • Chill for at least 1 hour, but ideally 3-4 hours before serving.
Keyword Strawberry Trifle
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