• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (No Bake) » Strawberry Lemon Custard Trifles

    LAST UPDATED: June 6, 2020 • FIRST PUBLISHED: April 27, 2015 By Toni Dash 13 Comments

    Strawberry Lemon Custard Trifles

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    A piece of cake sitting on top of a table

     

    As I’ve been planning upcoming recipes for Boulder Locavore, a certain someone in my family has been wafting around whispering ‘pudding’ under her breath. Pudding sort off drops of the menu after kids are small I think and in our case when we became gluten-free we were also dairy-free for awhile nixing it for more reasons. For adults, desserts usually take a sexier stance involving salted caramel or molten chocolate, ice cream usually in a more exotic flavor but rarely do I hear adults hankering for straight up pudding.

    I think that would all be different if they tasted homemade pudding. As silly as it sounds, it never occurred to me that pudding was something one could make from scratch, or that it would be worth doing. My childhood was full of pudding from a package as most families ate. Premade pudding is now available with some pretty tasty brands in the dairy case complete with organic varieties that bring back happy memories.

    Strawberry Lemon Custard Trifle with edible flowers

    I endeavored to make dark chocolate pudding as few years ago and I fell in love. Thick, creamy, rich with a serious depth of flavor. Made with a custard base, it had a few steps involved but is worth it. I went on to make cinnamon pudding (to die for, seriously) and pumpkin pudding for fall desserts. I have not made it in some time so I finally gave in to the constant not-so-subtle mentions of pudding; sort of.

    Fresh Organic Strawberries

    angel food squares with knife

    It’s spring and though for us it has been a cold, dreary, rainy spring weekend, I love it. It reminds me of the years I lived in Northern California where rain was a mainstay. My yard is parched and we tend not to turn on our sprinklers until May since we still could get a big dump of snow before Mother Nature shoves winter out of the warm season’s path. Back to the pudding, I was amenable, sort of, but wanted it to be springy and paired with something else.

    Strawberry Lemon Custard Trifle with edible flowers

    Angel Food Cake and Strawberries

    I began to think of my favorite childhood dessert, a Lemon Custard with Pillow (Meringue) top. One batter is poured into custard cups and separates while cooling to make a true creamy lemon custard and a lofty, billowy top. I actually made it as one of my first Boulder Locavore recipes. Back then the narrative was sparse and the photos not so great but it’s a wonderful recipe.

    Strawberry Lemon Custard Trifle - Angel Food Cake

    As an ode to that dreamy dessert, I’ve sharing today a Strawberry Lemon Custard Trifle. It’s light and luscious. I found juicy, ruby-red, plump organic strawberries at the store and bought 3 containers worth. Simple Angel Food cake, store bought or from your favorite mix or recipe, is a light compliment along with a homemade Lemon Custard Sauce. It is a thick sauce but doesn’t set firmly like pudding.

    Strawberry Lemon Custard Trifle - Layers

    To top it off, the top is adorned with edible flowers. I have violets in my garden at this time of year and also grow Johnny Jump Ups (miniature pansies) and pansies, along with lots of Lemon Thyme which is a beautiful variegated bright green and white tasting like lemon and thyme. Fortunately most grocery stores carry a great variety of herbs and edible flowers. One should only use flowers intended for edible purposes, or edible varieties grown personally which are guaranteed to be organic without any chemicals applied.

    Strawberry Lemon Custard Trifle - Layers

    Though this little dessert ended being more than ‘pudding’ it gets the big thumbs up. Light and fresh, and a bit decadent at the same time. Very easy to assemble and sure to make any meal feel like an occasion.

    Strawberry Lemon Custard Trifle with edible flowers

     

    A piece of cake sitting on top of a table

    Strawberry Lemon Custard Trifles

    A light, lemony dessert with angel food cake, fresh strawberries and a lemon custard sauce. Topped with edible flowers this pretty trifle makes any meal special. The recipe is for 6 large 2-cup trifles but it can also be made into 12 1-cup trifles just making one layer.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 2 hours 30 minutes
    Servings: 6 2-cup trifles or 12 1-cup trifles
    Calories: 413kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 6 cups Angel Food Cake , cut into 3/4-inch squares (I used Kinnikinnck brand gluten-free Angel Food Cake mix)
    • 6 cups fresh Strawberries , halved if small or cut into vertical wedges if large

    Ingredients for the Lemon Custard Sauce:

    • 1/3 cup Granulated Sugar
    • 2 tablespoons Cornstarch
    • ¼ teaspoon Kosher Salt
    • 2 ¼ cups Whole Milk
    • 3 Egg Yolks , lightly beaten
    • ¼ cup plus 2 tablespoons Lemon Juice
    • Zest of 1 Lemon
    • 3 tablespoons Unsalted Butter
    • ¼ teaspoon Lemon Extract
    • ½ teaspoon Vanilla Extract
    • 3 tablespoons Unsalted Butter
    • Optional: edible flowers and herbs

    Instructions

    Instructions for Lemon Custard Sauce:

    • Before starting place a fine mesh strainer over a bowl and set aside.
    • In a medium saucepan combine the sugar, cornstarch and salt; whisk to combine fully.
    • Pour ¼ cup of the milk into the dry mixture and whisk to dissolve the cornstarch completely. Add the remaining milk and lightly beaten egg yolks to the mixture, whisking to fully combine; then whisk in the lemon juice and lemon zest.
    • Heat saucepan over medium heat until the mixture comes almost to a simmer and begins to show bubbles, stirring often using a heatproof spatula. Reduce heat to medium-low, continuing to stir constantly, scraping the bottom and sides of the pan while stirring, until the custard thickens (10-15 minutes) and coats the spatula.
    • Add the butter to the pudding mixture; stir until butter is fully dissolved.
    • Pour the custard mixture through strainer, using the stirring spatula to press the mixture through the strainer, as well as scraping the outside of the strainer into the bowl. Stir in the lemon extract and vanilla extract.
    • Pour pudding into a quart size Mason jar or an alternative container with a sealable top/lid. Seal and place in the refrigerator until fully set (approximately 1-2 hours). The custard will thicken but not fully set as with pudding.

    To Assemble the Trifles:

    • Place 1/2 cup of the angel food cake cubes in each glass or jar. Cover with 1/2 cup of strawberries per container. Spoon 3-4 tablespoons of custard sauce over the berries. Repeat the three layers ending with the sauce. Top with edible flowers if desired.

    Nutrition

    Calories: 413kcal | Carbohydrates: 58g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 399mg | Potassium: 418mg | Fiber: 2g | Sugar: 38g | Vitamin A: 645IU | Vitamin C: 84.6mg | Calcium: 183mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « 10 Rose-Flavored Dessert Recipes
    Spicy Chipotle Chicken Breakfast Chilaquiles »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Sandy says

      June 09, 2016 at 10:25 am

      So beautiful. Where may I find those lovely floral spoons?

      Reply
      • Toni Dash says

        June 09, 2016 at 7:01 pm

        I bought them in Paris, France. They are made by a French company called Sabre and you can sometimes find them online. I would search ‘sabre spoons’ and see if you can’t find an online source in the U.S.!

        Reply
        • Sandy says

          June 10, 2016 at 11:59 am

          You are so gracious to let me know. I found some polka-dot ones that are delightful…I’ll have to visit Paris soon for the floral pattern. I must make this visual (and surely delicious) dessert for my lovely friends. Thank you, Toni!

    2. Maha says

      April 28, 2015 at 6:40 pm

      5 stars
      Nice images, trifle luks really tempting and yummy..

      Reply
    3. sue|theviewfromgreatisland says

      April 28, 2015 at 11:10 am

      These are so sweet – they’d be perfect for a wedding shower!

      Reply
    4. Carol says

      April 27, 2015 at 9:01 am

      Your photography is incredible, Toni. However I have one query, 2 ¼ Whole Milk (is it cups or litre …)

      Reply
      • Toni Dash says

        April 27, 2015 at 9:19 am

        Oh gosh Carol, so sorry! And thank you! Cups.

        Reply
    5. NancyB says

      April 27, 2015 at 8:59 am

      Your photography skills are a perfect complement to your baking/cooking skills…just a beautiful presentation of what I’m sure was a wonderful dessert!

      Reply
      • Toni Dash says

        April 27, 2015 at 10:21 am

        Nancy! What a lovely compliment. You’ve made my day; thank you.

        Reply
    6. Jennifer @ Seasons and Suppers says

      April 27, 2015 at 7:42 am

      Such a beautiful dessert and I love all the flavours and textures! The edible flowers are just such a nice touch, too.

      Reply
      • Toni Dash says

        April 27, 2015 at 10:17 am

        Thanks Jennifer!

        Reply
    7. Tricia @ Saving room for dessert says

      April 27, 2015 at 7:11 am

      This is so beautiful! The edible flowers are a wonderful touch. A beautiful presentation and I’m sure the flavor is amazing too. Have a great week!

      Reply
      • Toni Dash says

        April 27, 2015 at 10:15 am

        Thank you Tricia! We have had a gloomy, rainy, cold few days so this is now feeling like the hope of spring in a glass! You too have a great week.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.