Strawberry Lemon Trifle Recipe

Published on May 8th 2024 by Sarah Leadon.
Last updated on May 23rd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Strawberry Lemon Trifle

Vegan vanilla cake, macerated strawberries, homemade lemon pudding, and coconut cream whipped cream cheese come together to create the best strawberry lemon trifle you will ever taste. It is decadent, delicious, and filled with strawberry and lemon flavor. 

Once it's assembled, you will have the most beautiful, delicious dessert that all your guests will love. 

If you are looking for another strawberry dessert that is just as easy to make, try our Strawberry Parfait.

Should a trifle be made the night before?

You can assemble a trifle the night before. The flavors will have time to blend, giving the trifle a more delicious taste. However, do not add the top layer of the whipped cream until you are ready to serve the trifle.

Should traditional trifle have jelly?

Traditional trifle does contain jelly. However, you can use instant pudding mix or make your own pudding from scratch.

How many layers does a trifle have?

Trifles can contain 3–4 layers, depending on the size of the container.

Why does trifle go watery?

Over time, the trifle ingredients will release liquid. For this reason, do not assemble the trifle too early. You can assemble it 4–24 hours in advance. If you assemble and let the trifle sit in the fridge for 2–3 days, it will become watery.

Author: Sarah Leadon
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
30 mins
Cook Time
4 mins
Total Time
34 mins
4-6 persons


Lemon Pudding
  • Juice of 2 Lemons

  • 1 cup Oat Milk

  • 1/4 cup Maple Syrup

  • 1 teaspoon Pure Vanilla Extract

  • 2–3 drops of Vegan Yellow Food Coloring

  • 2 1/2 tablespoons Cornstarch

  • 1 1/2 lbs. Fresh Strawberries, sliced

  • 1/4 cup Sugar-Free Sweetener

  • 1 batch of Vegan Vanilla Cake, unfrosted

  • 8 oz. Vegan Cream Cheese

  • 1/2 cup Powdered Sugar Substitute

  • 1 teaspoon Pure Vanilla Extract

  • 1 cup cold Coconut Cream


Lemon Pudding

Place the lemon juice, oat milk, maple syrup, pure vanilla extract, and yellow food coloring into a medium pot and set it over medium-high heat. Let it come to a boil, stirring well until combined. Turn the heat to low.

Boil ingredients for lemon pudding except cornstarch

Place the cornstarch in a small bowl. Add 1/4 cup of the lemon pudding to the cornstarch and whisk until smooth.

Mix cornstarch with 1/4 cup of lemon pudding

Pour the cornstarch mixture into the lemon pudding, whisking until combined and thickened.

Mix cornstarch mixture to the cooked lemon pudding

Pour the lemon pudding into a fine-mesh sieve set over a medium bowl and use a spatula to press it through the sieve.

Sieve lemon pudding press with spatula

Place a piece of plastic wrap directly onto the lemon pudding and place it in the fridge for a few hours until it's cold.

Put plastic wrap in the lemon pudding mixture

Place 3/4 of the strawberries into a bowl, add the sugar-free sweetener, toss to combine, and let it sit for 30 minutes, tossing a few times. Reserve the remaining strawberries for garnish.

Prepare strawberries

Cut the vegan vanilla cake into 1/2-inch squares and set them aside.

Prepare the vanilla cake

Place the vegan cream cheese in a medium bowl. Beat it with a hand mixer for 1 minute until smooth.

Prepare the cream cheese

Add the powdered sugar substitute and mix for 2–3 minutes until incorporated. Set it aside.

Adding powdered sugar to the cream cheese

Place the coconut cream in another medium bowl. Beat it with a hand mixer for 1 minute.

Cream the coconut

Add the vanilla extract and mix for 1 minute until it is smooth and creamy.

Adding vanilla to the coconut mixture

Gently fold half of the coconut cream into the cream cheese mixture. Fold in the remaining coconut cream.

Fold together coconut cream and cream cheese mixtures

To assemble the strawberry lemon trifle, place 1/3 of the cake in the bottom of a trifle bowl. Top with 1/3 of the macerated strawberries and 1/3 of the lemon pudding. Add 1/3 of the cream cheese mixture on top and spread it into an even layer. Repeat this step twice.

Assembling the strawberry lemon trifle

Cover the strawberry lemon trifle with plastic wrap and refrigerate it for 2 hours.  Top the strawberry lemon trifle with the reserved strawberries before serving.

Serving the Strawberry Lemon Trifle
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon