Summer Strawberry Trifles with Lemon Mascarpone Cream

Why You’ll Love This Recipe

• A light and refreshing dessert with bright citrus and berry flavors

• No baking required, making it quick and convenient

• Perfect for feeding a crowd at parties and holidays

• Gorgeous presentation in a trifle bowl

• Can be prepared in advance for stress-free entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon Filling

• 1/4 cup sweetened condensed milk

• 6 tbsp fresh squeezed lemon juice (2–3 lemons)

• 2 tbsp lemon zest

• 16 oz cream cheese, room temperature

• 1/2 cup sugar

• 2 tbsp sour cream

• 1 1/4 cups heavy whipping cream, cold

• 1/2 cup powdered sugar

• Yellow gel icing color, optional

Mascarpone Whipped Cream

• 8 oz mascarpone cheese

• 1 1/4 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

Additional Ingredients

• 1 lb strawberries, washed, hulled, and sliced

• 15 oz angel food cake

Directions

1. In a small bowl, combine sweetened condensed milk, lemon juice, and zest. Let it thicken slightly.

2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, then mix in the lemon mixture until creamy.

3. Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold it into the cream cheese mixture in two parts. Add a touch of yellow gel color if desired. Set aside.

4. For the mascarpone cream, beat mascarpone until smooth but not overworked. Add heavy cream, powdered sugar, and vanilla. Whip until medium-stiff peaks form.

5. Cut angel food cake into bite-sized pieces. Layer half the cake in the bottom of a trifle dish. Spread half the lemon filling on top.

6. Add half the strawberries in an even layer, followed by half the mascarpone whipped cream.

7. Repeat the layers with the remaining cake, lemon filling, strawberries, and mascarpone cream.

8. Cover and refrigerate for at least 5–6 hours, preferably overnight, for best flavor and texture.

9. Before serving, pipe extra mascarpone cream on top and garnish with fresh strawberries and lemon slices.

Servings and timing

• Servings: 10–12

• Prep Time: 1 hour

• Chill Time: 5–6 hours or overnight

• Total Time: About 6–7 hours including chilling

Variations

• Use pound cake or sponge cake instead of angel food cake for a richer version.

• Swap strawberries with raspberries, blueberries, or a mix of summer berries.

• Add crushed graham crackers or shortbread cookies for extra texture.

• Make it lighter by using Greek yogurt in place of sour cream.

• Try orange or lime zest instead of lemon for a different citrus twist.

Storage/Reheating

This trifle should be stored covered in the refrigerator and is best eaten within 3–4 days. Do not freeze, as the mascarpone cream and fruit do not thaw well. Leftovers should remain chilled until serving.

FAQs

Can I make this trifle ahead of time?

Yes, it’s best to make it the night before to allow the flavors to meld and the layers to set.

Can I use store-bought whipped topping instead of mascarpone cream?

Yes, you can substitute with whipped topping, but the mascarpone adds a richer, creamier flavor.

Can I use frozen strawberries?

Fresh strawberries are recommended, but you can use thawed frozen strawberries if well-drained.

What can I use instead of angel food cake?

Pound cake, sponge cake, or even ladyfingers work well.

Can I reduce the sugar in this recipe?

Yes, you can reduce sugar slightly, but keep in mind it balances the tart lemon and mascarpone.

Do I need a trifle bowl?

No, you can assemble this dessert in any large glass bowl or even individual cups for single servings.

Can I make this gluten-free?

Yes, simply use a gluten-free cake or substitute with gluten-free cookies.

How do I prevent the mascarpone from curdling?

Let it sit at room temperature for about 15 minutes before using, but don’t let it get too warm.

How long does it need to chill before serving?

At least 5–6 hours, but overnight chilling gives the best texture and flavor.

Can I add alcohol to this recipe?

Yes, a splash of limoncello or Grand Marnier brushed onto the cake layers adds a boozy twist.

Conclusion

This Easy Lemon Strawberry Trifle is the ultimate no-bake dessert for spring and summer gatherings. With its refreshing layers of lemon filling, sweet strawberries, mascarpone cream, and airy cake, it strikes the perfect balance of tangy, creamy, and light. Make it ahead for a stress-free dessert that will impress every guest at your table.