Strawberrry Lemonade Trifle

Strawberry season is just beginning here in California, so of course I went strawberry wild and bought a flat. I’m so glad I did, they are perfect – sweet and ripe. For this strawberry dessert I paired it against a light and fluffy lemonade flavored whipping cream.

Strawberry Lemonade Trifles

I had planned on making this into a cake but I realized someone accidentally threw away my cake helpers-ahem, Matt.

The cake will come next week, but for now I’m sharing a fast and easy dessert that can be served chilled or at room temperature.

A few notes:

  • To shortcut the recipe use ready made poundcake instead of homemade.
  • To shortcut the recipe further, you can skip the homemade whipping cream and use all Cool Whip. I used a hybrid of both because I didn’t have enough heavy cream on hand. Alternately, you can use all homemade whipping cream by using 3 cups of heavy cream and 1 cup of sugar.
  • Click here for a step-by-step tutorial to making homemade lemon curd.
  • Trifles are best eaten the day they are made.

Strawberry Lemonade Trifle

Makes six 6oz. trifles


  • 1 10.75oz poundcake
  • 16 oz. strawberries

Lemonade Whipping Cream

  • 1 cup lemon curd
  • 2 cups cool whip
  • 1 cup heavy whipping cream
  • 1/3 cup sugar


  1. Slice poundcake into 1/4 inch slices and stamp out circles. Alternately, slice and dice poundcake. Set aside.
  2. Slice strawberries and set aside.

To make lemonade whipping cream

  1. Place Cool Whip and lemon curd in a bowl and fold to combine. Set aside.
  2. Place heavy whipping cream and sugar into chilled bowl and beat until medium peaks form.
  3. Fold whip cream mixture into Cool Whip mixture and fold to combine.


  1. Place poundcake in the bottom of the glass. Layer strawberries on top of poundcake. Then layer lemonade whipping cream on top of strawberry. Continue to layer until top of the glass rim is reached. Finish trifle with more lemonade whipping cream. Garnish with strawberry.


  1. suzanne says

    this looks so delicious! i am having girlfriends over next month and am going to make this. i may make some with blueberries, too. i am a huge fan of cool whip but homemade whipped cream can’t be beat. i use powdered sugar instead of granulated sugar. it makes THE best homemade whipped cream.


  2. says

    Now I’m curious as to how “matt” is thrown away. Anywho, this is the neatest trifle I’ve seen! Dainty!


    • Naomi replied: — April 24th, 2012 @ 4:18 am

      Jessica- they were just in a plastic grocery store bag and since they are so light I assumed Matt threw them away-because I ALWAYS know where all my baking equipment is. Um, wrong. I misplace them. I owe my husband a huge apology. A public one, since I publicly accused him. Yikers! :/


  3. Alessandra Noteboom says

    Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.*,”*

    http://www.caramoan.coOver and out


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