Recipe

This post may contain affiliate links. Read our disclosure policy here.

This Strawberry Trifle is an elegant dessert made with layers of ladyfingers and a delicious whipped lemon cream.

Get ready to make an incredibly simple and decadent strawberry trifle with the easy recipe below.

Strawberry Trifle With Lady Fingers next to a spoon and a strawberry

The Most Delicious Spring Dessert

One reason I love this Strawberry Trifle with Lady Fingers recipe is that there is no baking or precise measuring in this dessert -two things I'm not fond of-and eating ladyfingers brought me back to my childhood when my grandma would give me a ladyfinger or two and let me dip them in her coffee and milk.

Combine those delicious ladyfingers with a creamy-buttery-lemony filling and fresh strawberries… and oh my! It has all the fresh flavors of spring and early summer. It makes a fabulous Mother's Day or any-given-Sunday brunch treat.

Ingredients

For the filling, you’ll need whipping cream, powdered sugar, cornstarch (optional to help the whipped cream retain its shape if making this dessert in advance), mascarpone, and lemon curd (homemade or store-bought). To complete this dessert, we’ll use lemonade, ladyfinger cookies, and fresh strawberries.

How to Make a Strawberry Lemon Trifle

Now let’s make this Strawberry Trifle with Lady Fingers happen easily:

Beat whipping cream with powdered sugar and cornstarch in a bowl. Then, add the mascarpone and lemon curd until everything is combined.
Dip the ladyfingers in the lemonade quickly, so they get wet.
Assemble the layers: ladyfingers in the bottom, then lemon-whipped mascarpone, and strawberry slices. You’ll make this two times more, until you have three layers of each type.
Chill for 1 hour and garnish with fresh berries and mint leaves.

Top left: Strawberries rinsed in a colander. Top right: Whipped cream mixing in a stand mixer. Bottom left: Ladyfingers on a cutting board with box. Bottom right: Strawberry trifles layered with cream and ladyfingers in glass cups.

How to Make Trifle Ahead

This trifle can be made up to 24 hours ahead and kept chilled until ready to serve. Make sure to add the cornstarch when making the whipped cream, otherwise it will thin out in the refrigerator.

How to Store Strawberry Trifle

If by any chance you have leftovers, you can store them covered with plastic wrap in the fridge for 1 to 2 days. After that, the ladyfingers will get mushy and the strawberries may break down and get a weird texture.

Can You Freeze Trifle

While leftovers can be kept in a fridge for a couple of days, freezing them is not recommended. The different layers have ingredients that don’t freeze well and may change their texture and get soggy if you freeze and thaw them.

Lemon Strawberry Trifle with Lady Fingers

strawberry lemonade tiramisu in a glass with a strawberry on the side

Servings: 12

Prep Time: 15

Total Time: 15

This Strawberry Trifle is an elegant dessert made with layers of ladyfingers and a delicious whipped lemon cream.

5 from 5 votes

Print Pin

Ingredients

1 cup whipping cream, cold
2 tablespoons powdered sugar
½ teaspoon of cornstarch*, optional
8 oz mascarpone cheese, at room temperature
⅓ cup lemon curd
1 cup lemonade
6 oz box of ladyfinger cookies
2 cups fresh strawberries, stems removed and sliced

Instructions

Make the filling:

In a large bowl or the bowl of your stand mixer, beat the whipping cream, powdered sugar, and cornstarch (if using) until stiff enough to hold soft peaks. Add the mascarpone and lemon curd to the bowl and continue to beat on medium-low speed until just combined.

Fill the trifle:

Pour the lemonade into a large shallow bowl. Quickly dip the ladyfingers in the lemonade, in and out just enough to wet them on both sides.
As you dip them, make a first layer at the bottom of the trifle bowl with the ladyfingers.
Spread a layer of lemon-whipped mascarpone over the ladyfingers. Arrange a single layer of strawberry slices over the top.
Continue soaking the ladyfingers in the lemonade and make another layer over the strawberries, topping them with the lemon-whipped topping and, again, strawberries on top.
Repeat, the ladyfinger-whipped strawberry layering to the top of the trifle, making a top layer of lemon-whipped mascarpone and a fresh berry on top.

Chill & Serve:

Chill the trifle for 1 hour, until ready to serve. Garnish with fresh berries and mint leaves.

Notes

*The cornstarch is optional; however, it’s added to help the whipped cream retain its shape in the refrigerator, especially if making this dessert 24 hours in advance.