Strawberry Trifle

This easy strawberry trifle is all about fresh flavors and textures. It's a crowd-pleaser made with store-bought cake, creamy yogurt, and juicy strawberries – perfect for a no-fuss dessert!

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 15 Servings

Calories: 265 kcal per serving

Ingredients

1 ½ - Angel Food Cakes
⅓ cups - Sugar
¼ cups - Cornstarch
¼ tsp - Salt
2 cups - Milk
1 - Egg
1 tsp - Lemon Rind
¼ cups - Lemon Juice
16 ounces - Vanilla Yogurt
4 cups - Strawberries

Instructions

Cut angel food cake into bite-sized cubes and set aside.
In a saucepan, stir together sugar, cornstarch, and salt.
Gradually add milk and stir well.
Cook over medium heat, stirring constantly, until the mixture starts to thicken.
Remove from the heat and gradually add the beaten egg, constantly stirring with a wire whisk.
Cook the mixture over medium-low heat for 2 minutes, stirring constantly.
Remove from the heat and let it cool for about 5 minutes.
Stir in the lemon rind and lemon juice. This mixture has formed a custard.
Chill the custard for about 30 minutes.
Fold the vanilla yogurt into the custard.
Cover the bottom of a 16-cup trifle bowl with the cubed angel food cake (about ⅓ of the cake).
Spoon ⅓ of the custard over the cake.
Place sliced strawberries around the lower edge of the bowl and over the custard.
Repeat this twice, ending with strawberries on top.
Chill for at least 1 hour, but ideally 3-4 hours before serving.

Nutrition