Strawberry Lemon Custard Trifles

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 2 30

Servings 2-cup trifles or 12 1-cup trifles

Calories 413kcal

Author Toni Dash

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.

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