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Summer Strawberry Trifles with Lemon Mascarpone Cream

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This Easy Lemon Strawberry Trifle is a no-bake layered dessert featuring tangy lemon filling, fresh strawberries, mascarpone whipped cream, and airy angel food cake. Perfect for spring and summer gatherings, it’s refreshing, beautiful, and can be made ahead of time for stress-free entertaining.

  • Author: Tina
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 6–7 hours (including chilling)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

8 oz mascarpone cheese

1 1/4 cups heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

1 lb strawberries, washed, hulled, and sliced

15 oz angel food cake

Instructions

  1. In a small bowl, combine sweetened condensed milk, lemon juice, and lemon 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 into the cream cheese mixture in two parts. Add yellow gel icing 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.
  6. Spread half the lemon filling on top, then 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.

Notes

  • Best made a day in advance for flavors to meld.
  • Use pound cake or sponge cake instead of angel food cake for a richer dessert.
  • Swap strawberries with raspberries, blueberries, or a berry mix.
  • Store covered in the refrigerator and consume within 3–4 days.
  • Do not freeze, as mascarpone cream and fruit don’t thaw well.
  • For a gluten-free version, use gluten-free cake or cookies.

Nutrition

Find it online: https://cheftinaskitchen.com/summer-strawberry-trifles-with-lemon-mascarpone-cream/