• 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.
  1 box Lemon Cake Mix

Strawberry Compote

• 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.
  450 grams Fresh Strawberries , ⅓ cup Granulated Sugar , 1 piece Lemon
• 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.
  2 tablespoon Corn Starch, 2 tablespoon Cold Water

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.
  99 grams Instant Lemon Pudding Mix , 2 cup Milk

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.
  3 cups Heavy Whipping Cream , ½ cup Icing Sugar
• Take ⅓ of the prepared whipped cream, and gently fold it into the cooled lemon pudding until uniform.

Assembling the Trifle

• 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 ⅓ of the whipped cream.
  450 grams Fresh Strawberries
• 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.