This Easy Lemon Strawberry Trifle is quick to put together with layers of homemade lemon filling, fresh strawberries, mascarpone whipped cream and angel food cake! Such a light dessert that’s perfect for potlucks and parties all summer long!


To start with this little thing, make the lemon filling. We start with the lemon juice and the lemon zest, which is combined with some sweetened condensed milk. The acidity in the lemon juice "spoils" the milk and makes it viscous. In this way, we can add a lot of great lemon flavour to the filling without it becoming too thin.

Next comes the mascarpone whipped cream. Leave the mascarpone on the counter for about 15-20 minutes before using it. The mascarpone should be a little softer, but not too warm. If the mascarpone becomes too warm, it dilutes too much and does not thicken particularly well. When it's ready, add the mascarpone cheese to your mixing bowl and beat it only until smooth. Excessive mixing of mascarpone can also cause problems.

Add the heavy whipped cream, icing sugar and vanilla to the mascarpone cheese and beat at high speed until it forms medium to stiff peaks. It doesn't take long, so don't go away and leave it standing.

To layer everything together, start with a layer of angel cake on the bottom, then add about half of the lemon filling. Add a layer of strawberries and then a layer of mascarpone whipped cream. They will repeat the layers again, but for the mascarpone whipped cream I applied them with a splash at the top instead of just distributing them in an even layer. You could really do it one way or the other.

The final touches are a few strawberry and lemon slices for decorating and ready!



  • 1/4 cup sweetened condensed milk
  • 6 tbsp fresh squeezed lemon juice (2–3 lemons)
  • 2 tbsp lemon zest
  • 16 oz (452g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (29g) sour cream
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • Yellow gel icing color, optional


  • 8 oz mascarpone cheese*
  • 1 1/4 cups (300ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract


  • 1 lb strawberries, washed, hulled and sliced*
  • 15 oz angel food cake


1. In a medium sized measuring cup, combine the sweetened condensed milk with the lemon juice and lemon zest. Set aside.

2. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.

3. Add the sour cream and mix until well combined and smooth.

4. Add the lemon juice mixture and mix until well combined and smooth. Set mixture aside.

5. In another large mixer bowl, add the heavy whipping cream and powdered sugar for the filling. Whip on high speed until stiff peaks form.

6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.

7. Add a little yellow gel icing color and gently fold to combine, if desired. Set aside.

8. To make the whipped cream, add the mascarpone cheese to a mixer bowl and beat just until to starts to smooth out. Don’t over beat it or it’ll thin out too much.

9. Add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until medium to stiff peaks form. Scrape down the sides of the bowl to be sure the mascarpone cheese was all incorporated.

10. To layer the trifle, add a layer of angel food cake chunks, then add about half of the lemon filling.

11. Next, add about half of the strawberries in an even layer, then about half of the mascarpone cheese.

12. Add one more layer of angel food cake (you might not need the entire cake) and the other half of the lemon filling.

13. Top the trifle with the remainder of the sliced strawberries, then pipe the remainder of the whipped cream on top.

14. If using, add a few sliced strawberries to the top of the trifle and a few lemon slice halves.


  • Time: 1 hour
  •  Total Time: 1 hour 
  •  Category: Dessert 
  •  Cuisine: American