This lemon strawberry trifle is made with soft sponge cake, lemon custard, fresh strawberries and sweetened whipped cream. The lemon custard is mixed with whipped cream to make a layer that’s not too heavy. It’s an easy dessert to put together and it’s great for spring or summer.

I've made this lemon strawberry trifle about four times in the past two years. It has a really refreshing taste that’s perfect for summer and it’s not heavy at all. There was actually a time when my boyfriend and I were kinda obsessed with it. :))

Back then I used to always make it as a proper cake, layered in a cake ring with acetate. That version was also really good, it looked nice and held its shape, but it needed a bit more patience. The custard had to set and you had to chill it for a few hours before slicing. I still love that version, but these little trifle style cake boxes are so much easier.With the box version you don’t have to wait. You can just layer everything and it’s ready to eat right away. It’s still better if you let it chill for a few hours so the flavors can meld together, but if you're in a rush or just can’t wait (which happens to me often), it’s still delicious straight away.

You can also get creative with how you assemble it. If you don’t have small boxes, you can use a ceramic pan, like something you’d make tiramisu in, or even turn it back into a cake with a proper cake form. There’s no strict rule. The idea is just to layer soft sponge cake with lemon custard mixed with whipped cream, fresh strawberries and more whipped cream on top. Super simple.

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Frequently asked questions (FAQ’s)

1. What size boxes did you use? I used 10x10x10 cm acrylic boxes, but you can use any shape or size you prefer: round, rectangular or even cups.

2. Can I make this in a single large cake instead of individual boxes? Yes! Just layer everything in a big container or use a cake ring with acetate.

3. How long does it keep in the fridge? I’d say up to 3 days covered well.

4. Can I use a different fruit? Yes! Raspberries, blueberries or even kiwi work great. So use whatever you prefer!

5. Can I skip the whipped cream in the lemon custard? I personally wouldn’t but you definitely can. If you decide to skip it, the texture will be a bit denser, pudding like instead of light and airy. But I’m sure it would still be delicious.

Tools you will need for this recipe

Acrylic boxes
I used 10x10x10 cm clear acrylic boxes to layer the dessert. But you don’t need these exact ones! You can use round dessert cups, rectangular containers, bigger boxes or even build it in a cake ring using acetate sheets.

30x45 cm baking sheet
This is the pan I used to bake the chocolate cake. It's a large, shallow sheet that helps the cake bake thin and evenly, which makes it easier to layer. If you’re using a smaller or round pan, the cake will turn out thicker and the baking time will need to be adjusted.

Hand mixer or stand mixer
You’ll need one of these for whipping the cream. Either works, just make sure the cream is cold and you don’t overwhip.

Ingredients you will need for this recipe

For the sponge cake:

Eggs (separated): We separate the eggs because we’ll whip the whites separately. This makes the sponge soft and fluffy. The yolks add richness.
Granulated sugar: Adds sweetness and helps whip up the egg whites to hold structure.
Any fine white sugar works. Caster sugar also works!
Milk: Keeps the sponge moist and soft.
Sunflower oil (or any neutral oil): Adds moisture and softness without making the cake dense. Any neutral tasting oil like canola, vegetable or grapeseed is fine.
All purpose flour: This gives structure to the sponge.
Baking powder: Helps the sponge rise.
Vanilla powder or vanilla bean paste: Vanilla extract works just as well.

For the lemon custard:

Egg yolks: Make the custard rich and smooth.
Granulated sugar: Sweetens the custard.
Milk: The main base of the custard.
Cornstarch: Thickens the custard.
Lemon extract: Gives the custard a strong lemon flavor without needing tons of juice.
Dr. Oetker or Nielsen-Massey are great, but any will work. You could use lemon zest as a substitution, but the flavor will be milder and slightly different.
Whipping cream (added later)L This is folded in once the custard cools. It makes it lighter, fluffier and more mousse like.

For the topping:

Whipping cream: Used to as a topping.
Sugar: Sweetens the whipped cream.

Extras:

Fresh fruits: You can use any fruit you prefer!

Step by step instructions with photos

1. First you need to prepare the custard. This is very important because it has to completely cool down before using. (2-3 hours!)

2. For the custard whisk together in a saucepan the egg yolks and the sugar until pale, then mix in the cornstarch until smooth. Next, add the milk, a little bit at a time, whisking after each addition. Lastly, mix in the lemon extract and cook over medium heat, whisking continuously until it thickens. Once ready, cover with a plastic wrap, but make sure it touches the surface as well! Place in the fridge and let it completely cool for 2-3 hours.

3. While the custard is chilling in the fridge, you can prepare the sponge cake.

4. Preheat your oven to 170C (fan), line and grease a 30x45 cm baking sheet with parchment paper and butter.

5. First, separate the egg whites from the egg yolks.

6. In a large bowl, beat the whites with half of the sugar until fluffy and stiff peaks form. Set aside.

7. In another bowl, mix the sugar with the egg yolks until pale and fluffy, then whisk in the milk along with the oil and the vanilla.

8. Next, sift in the flour along with the baking powder and using a hand mixer, mix until incorporated.

9. Pour the egg yolk mixture over the fluffy egg whites and gently fold the two together. (Or vice versa)

10. Pour the batter over your prepared baking sheet and bake in preheated oven for 15 minutes.

11. Once ready, let it completely cool.

12. Before you’re ready to assemble and once the custard has completely cooled down, beat the 250g of whipping cream until stiff peaks form and fold it into the custard.

13. For the top, you can separately beat whipping cream with sugar and vanilla.

14. Once ready, assemble the cake. You can use different shaped boxes or bowls! Enjoy! :)

Yield: 8-10

Author: Angie