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Fresh Strawberry and Lemon Mousse Trifle

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It is the end of my week of posts for Easter dinner, and of course, we have gotta end with dessert.  I decided to create a fresh strawberry and lemon mousse trifle recipe.  I wanted to create something with angel food cake and strawberries.  However, I didn’t want it to be your regular old angel food cake, strawberries, and cream.  

I needed a twist and went for it with a twist of lemon, lemon mousse that is.  It turned out great!  The whole family loved it.  My husband, who isn’t a huge lemon fan, devoured it.  He said it had the perfect balance of lemon without being tart.  And if you don’t have a trifle bowl, a large glass bowl will work just as well.  So there you have it, my trifle creation.

Today’s virtual Easter dinner recipe is by Aimee from Simple Bites. She is sharing Rosemary Potato Strudel.
If a trifle isn’t what you are looking for, here are a few other yummy suggestions.

Fresh Strawberry and Lemon Mousse Trifle

Real Mom Kitchen

5 from 2 votes
Calories

Ingredients
  

  • 1 4 3/4 oz pkg. Strawberry Danish dessert (found by the gelatin)**
  • 2 ½ cup cold water
  • 1 lb. fresh strawberries sliced
  • 1 ½ cups whipping cream
  • ½ cup milk I used skim
  • 1 3.4 oz instant lemon pudding
  • zest of 1 lemon
  • 1 14 oz angel food cake, cut into about 1 inch cubes
  • extra strawberries for garnish optional

Instructions
 

  • In a large microwave safe bowl, whisk together the danish dessert and cold water.  Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes.
  • Remove from the microwave and allow danish dessert to cool for 1 hour.
  • In a large bowl, whip the whipping cream and milk until soft peaks form.  Add the dry pudding to the cream mixture and  beat until stiff peaks form.  Then fold in the lemon zest.
  • Once the danish dessert has cooled for the 1 hour fold in the fresh strawberry slices.  It will look like a strawberry sauce.
  • In a trifle bowl or large glass bowl, layer 1/2 of the cake cubes followed with 1/2 of the strawberry sauce and the 1/2 of the lemon mousse.  Repeat the layers with the remaining ingredients.  You can pipe on the last layer of lemon mousse to make it decorative.  Chill for at least 3-4 hours before serving. Serves 10-12.

Notes

** Strawberry Pie Glaze may be substituted.  The danish dessert does have a more gelatin-like consistency after refrigeration, but strawberry pie glaze will work just as good.
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This recipe is a Real Mom Kitchen original!