Strawberry Trifle
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!
Servings 15
Ingredients
- 1½ Angel Food Cakes 12 ounces each
- ⅓ 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
Instructions
- 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.