Brighten your dessert table with this refreshing Strawberry Lemonade Trifle! Layer juicy strawberries, zesty lemon pudding, fluffy whipped cream, and soft lemon cake for a show-stopping treat that’s as easy to assemble as it is delightful to eat. Capture the essence of summer in every bite with this sweet and tangy combination that’s perfect for backyard barbecues, brunches, or any warm-weather gathering. Make sure to check out my Strawberry Lemonade Bundt Cake for an easy cake recipe.

_{This recipe was developed as a paid partnership with a2 Milk Canada.}

Make my grandmother's go-to birthday cake recipe, my Chocolate Cherry Cake recipe. Try something a little different with my Banana Split Pie. Use more strawberries with an easy Strawberry Peach Crisp dessert, or in a savory recipe, with my Strawberry Dressing Spinach Salad.

Jump to:

Ingredients
What is A2 Milk?
Substitutions and Variations
How to make Strawberry Lemonade Trifle
Storage
Recipe

Ingredients

Find below the list of ingredients I used to make my Strawberry Lemonade Trifle.

2% Milk
Instant Lemon Pudding
Lemon Cake Mix
Eggs
Non-tasting Cooking Oil
Whipping Cream
Icing Sugar
Vanilla
Fresh Strawberries
Granulated Sugar
Lemon Zest and Juice
Cornstarch

See recipe card for quantities.

What is A2 Milk?

A2 milk is a type of cow’s milk that contains only the A2 beta-casein protein, instead of the more common A1 and A2 combination found in regular milk.

Here's what that means:

Casein is one of the main proteins in milk. Most conventional cow's milk contains both A1 and A2 beta-casein proteins.
Some studies suggest that A1 protein may be harder to digest for certain people and may cause discomfort like bloating, gas, or digestive issues.
A2 milk comes from cows that naturally produce only the A2 protein, such as certain breeds like Jersey, Guernsey, and some Asian and African breeds.

Key points:

Tastes and looks the same as regular milk.
Often marketed as easier to digest, especially for those who experience mild dairy intolerance (not the same as lactose intolerance).
It still contains lactose, so it’s not suitable for people with lactose intolerance or a true dairy allergy.

In short, A2 milk is regular cow’s milk from specially selected cows, with potential digestive benefits for some individuals.

Substitutions and Variations

Here are some easy substitutions and variations you can make for your Strawberry Lemonade Trifle to suit different tastes, dietary needs, or what you have on hand:

Cake Substitutions:

Vanilla cake mix – For a milder flavor if you want the strawberries to shine.
Pound cake - for a denser texture, you would need 2 loaves
Angel food cake – for a lighter texture, 1 regular sized would work
Gluten-free lemon cake mix – To make it gluten-friendly.

Pudding Layer Substitutions:

Vanilla or white chocolate instant pudding – A more subtle base that still pairs beautifully with lemon and strawberries.
Greek yogurt mixed with lemon zest and honey – For a healthier, tangy alternative.
Mascarpone or cream cheese whipped with lemon juice and sugar – For a rich, cheesecake-like twist.

Cream Layer Variations:

Cool Whip – For convenience and extra stability if serving at room temperature for longer.
Coconut whipped cream – For a dairy-free option.
Lemon whipped cream – Add lemon zest and a little lemon juice to your whipped cream for more citrus punch.

Fruit Variations:

Mixed berries – Blueberries, raspberries, or blackberries make a patriotic or berry medley version.
Pie Filling - Use cans of pie filling instead of the strawberry compote
Peach or mango compote – For a tropical twist.
Lemon curd swirls – Add extra tang and richness between layers.

Fun Add-ins or Toppings:

Crushed lemon cookies or shortbread – Add crunch and extra lemon flavor.
Toasted coconut or chopped nuts – For texture and flair.
Fresh mint leaves – For a pop of color and a hint of herbal freshness.
Lemon zest or candied lemon peel – As a zesty, decorative topping.

How to make Strawberry Lemonade Trifle

Start by baking off the box of Lemon Cake as directed on the package, in a 9"x13" baking dish. Bake it the day before for best results, letting it cool, wrapping it up and placing in the fridge overnight. Alternatively, you can buy 2 loaves of Lemon Pound Cake.

Someone zesting lemon into a pot of strawberries.

Make the strawberry compote by combining in a saucepan, the strawberries, sugar, lemon juice, and zest. Place on medium heat and bring to a simmer while stirring. Cook the strawberry compote on simmer for 8 minutes.

Someone pouring a cornstarch slurry into a pot of simmering strawberry compote.

In a small bowl, whisk together the cornstarch and water to create a slurry. Pour it in the compote while stirring nonstop. Stir until compote thickens and remove from heat. Transfer to a heat proof container and place in the refrigerator to cool it down to room temperature.

Someone preparing a bowl of lemon pudding.

Prepare the box of Instant Lemon Pudding by following the instructions on the box. Whisk the powder into 2 cups of milk and stir until thickened, then place in the refrigerator to set.

Someone adding icing sugar to a large bowl of whipping cream.

Make the whipping cream by pouring the cold cream into a large mixing bowl. Use a hand blender to whip it until it start to foam. Add the icing sugar and keep beating until you obtain hard peaks.

Someone adding whipped cream to a bowl of prepared lemon pudding.

Take ⅓ of the prepared whipped cream, and gently fold it into the cooled lemon pudding until uniform.

A strawberry lemonade trifle being assembled.

Cut the baked 9"x13" lemon cake into 1"cubes. Place enough of them into a trifle bowl to cover the bottom. Top them with ½ of the lemon curd. Place some of the halved strawberries, all around against the glass. Spoon ½ of the strawberry compote in the middle over the pudding. Top with ½ of the whipped cream.

5. Repeat the layers with a layer of the cake cubes, the rest of the lemon pudding, a border of fresh strawberries, the rest of the strawberry comporte, then the rest of the cake cubes. Seal up the top of the trifle with the rest of the whipped cream. Garnish the top with strawberries. Chill the trifle for up to 3-4 hours.

Someone adding lemon pudding on top of cubes of lemon cake in a trifle dish.

Storage

Store the Strawberry Lemonade Trifle by covering the dish tightly with plastic wrap or a fitted lid, then place it in the refrigerator. Keep it chilled at all times, as the whipped cream and fresh fruit are perishable. Enjoy the trifle within 2 to 3 days for the best texture and flavor, as the cake layers will gradually soften from the moisture of the cream and fruit. Avoid freezing the trifle, as it can cause the whipped cream to separate and the strawberries to become watery. Serve it cold, directly from the fridge, for a refreshing and delicious treat.

A strawberry lemonade trifle on a table.

Recipe