A bright, refreshing, and effortless dessert featuring layers of zesty lemon pudding, fluffy whipped cream, and moist cake, perfect for any occasion.

1 box lemon cake mix (or equivalent homemade lemon cake), baked and cooled

1 package (3.4 oz) instant lemon pudding mix

2 cups cold milk

1 container (8 oz) whipped topping (like Cool Whip), thawed

1 cup fresh strawberries, sliced (optional)

Lemon zest or thin lemon slices, for garnish

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Prepare the lemon cake according to the package instructions and let it cool completely. Then, cut the cake into 1-inch cubes.
In a medium bowl, whisk together the instant lemon pudding mix and cold milk until the mixture is smooth and thickened, about 2 minutes.
Gently fold half of the whipped topping into the lemon pudding until creamy and well combined.
Using a large clear trifle bowl or glass dish, layer one-third of the cake cubes evenly on the bottom.
Spread one-third of the lemon pudding mixture over the cake layer, then add a layer of sliced strawberries if using.
Repeat the layering process twice more: cake cubes, lemon pudding, and strawberries.
For the final layer, top the trifle with the remaining whipped topping and garnish with lemon zest or thin lemon slices.
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and pudding to set.

Strawberries can be swapped for blueberries or raspberries for flavor variation.

Use homemade whipped cream instead of store-bought whipped topping for a richer texture.

Make gluten-free by using a gluten-free lemon cake mix or recipe.

Add a splash of lemon liqueur to the pudding for an adult twist.

Keep leftovers refrigerated for up to 2 days; do not reheat.

Can be prepared ahead of time and tastes better after flavors meld.

Dairy-free option possible by using dairy-free milk and whipped topping substitutes.