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Strawberry Lemon Poundcake Trifles. A triple citrus poundcake is layered with a no bake lemon curd cheesecake filling, fresh strawberries and whipped cream!

Strawberry Lemon Pound Cake Trifles

Servings 4 individual trifles


For the filling:

  • 4 ounces block cream cheese cold
  • 6 Tablespoons sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup prepared lemon curd purchased or prepared from this recipe
  • 2 heaping cups quartered fresh strawberries
  • 4 slices poundcake cubed, I used Triple Citrus Pound Cake

For the topping:

  • 1/2 cup heavy whipping cream
  • 1 Tablespoon confectioner's sugar
  • Fresh strawberries


  1. Make lemon filling. In a medium bowl beat cream cheese and sugar together until combined. While continuing to beat, slowly drizzle cream in and beat until fluffy.
  2. Add lemon curd and beat on low speed until combined.
  3. Make whipped cream. Beat cream until it begins to thicken. Add confectioner's sugar and beat until you have soft peaks.
  4. Dividing equally among individual serving dishes, layer poundcake, strawberries and lemon filling, then repeat layers once.
  5. Top with a dollop of whipped cream and a strawberry for garnish.

Recipe Notes

*This recipe makes 4 generous trifles. For me, 1/2 of one was enough, though my family thoroughly enjoyed their large serving. You could easily make 8 smaller serving trifles with the same amount of ingredients. Then, you might want to cut the cake into smaller cubes so you have more pieces to divide for the layers.

*I used homemade poundcake and lemon curd from scratch. You can buy both of these already prepared for a really easy short cut.

*If you like juicy strawberries to layer your trifle, you can toss them with some granulated sugar and let them sit in the refrigerator for a few hours. The sugar will break down the berries a little and release juice. You can even add a spoonful or two of water to the mixture to help it along. This might be a good option if your cake is on the drier side or if you simply like a juicier dessert.

*Another option, if you want more moisture for your cake, is to layer your trifle so that the cake is sandwiched between the lemon filling layers on both top and bottom.

*If you want to make ahead, I would layer the trifle except for the final whipped cream. Cover each dish and refrigerate until you're ready to serve. Then, I would freshly whip the cream and top with a strawberry. I actually stored mine fully made since I had already photographed them. The whipped cream held up nicely, but I prefer making whipped cream just before serving. Plus, it's easier to cover a glass that isn't so full. You don't want to ruin your pretty dollop of whipped cream now, do you?

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