These Summer Strawberry Trifles with Lemon Mascarpone Cream are pure sunshine in a jar!
Light, citrusy, and beautifully layered with strawberries, pound cake, and a silky lemon mascarpone cream, this easy no-bake dessert is as stunning as it is delicious.
Why You’ll Love This Recipe
Fresh and fruity – Strawberries and lemon make the perfect summery match.
No baking required – Store-bought pound cake keeps it easy.
Great for gatherings – Serve in jars or cups for parties or picnics.
Creamy and dreamy – Mascarpone + lemon curd = magic.
Make ahead friendly – Chill in the fridge until ready to enjoy.
What You’ll Need (Ingredient Highlights)
Store-bought pound cake – Soft, buttery base for the layers.
Fresh strawberries – Sliced or halved for sweet bursts of flavor.
Mascarpone cheese + cream cheese – Rich and smooth base.
Lemon curd – Adds sweet-tart lemony brightness.
Whipping cream – Lightens up the mascarpone.
Lemon zest – Enhances citrus flavor.
Pro Tips Before You Start
Use cold ingredients for best whipping consistency.
Chop pound cake into cubes ahead of time to save assembly time.
Pipe the cream for a clean, layered look.
Garnish with whole strawberries for a picture-perfect finish.
How to Make Summer Strawberry Trifles
Step 1: Make the Lemon Mascarpone Cream
Combine whipping cream, mascarpone, cream cheese, powdered sugar, lemon curd, and lemon zest in a large bowl.
Use a hand mixer (or stand mixer) to whip until smooth and creamy.
Step 2: Layer the Jars
Start with a handful of chopped strawberries at the bottom of each mason jar (about 8 oz jars).
Step 3: Add Cream
Scoop or pipe a generous layer of the lemon mascarpone cream on top of the berries.
Step 4: Add Cake Cubes
Layer in the pound cake cubes (1-2 pieces depending on size).
Step 5: Top It Off
Finish with one more dollop of cream and garnish with fresh strawberries (some with stems on for color pop).
What to Serve It With
Iced tea or sparkling lemonade
A light summer salad or brunch
Serve as a sweet ending to a BBQ meal
Variations / Substitutions
Swap strawberries for blueberries or raspberries.
Use angel food cake or ladyfingers instead of pound cake.
Add a splash of limoncello to the cream for a boozy twist.
Storage & Leftovers
Fridge: Store assembled trifles in the refrigerator for up to 3 days.
Make ahead: Assemble 1 day ahead for best flavor.
Avoid freezing: The cream won’t hold up well when thawed.
FAQs
Can I use homemade pound cake?
Yes, absolutely. Just make sure it’s fully cooled before layering.
Can I make this in a large trifle dish instead of jars?
Yes! Simply layer everything in a big glass bowl.
Can I use Cool Whip instead of whipped cream?
Yes, but it will be sweeter and less rich.
Can I skip the mascarpone?
You can substitute with extra cream cheese, but the flavor won’t be as luxurious.
Do I need to macerate the strawberries?
Nope! Fresh strawberries work perfectly here without added sugar.
Is this gluten-free?
Only if you use gluten-free pound cake.
Final Thoughts
These Strawberry Lemon Mascarpone Trifles are bright, easy, and perfect for summer entertaining.
With just a few ingredients and no baking, you get a show-stopping treat that tastes like sunshine in every bite.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.