Strawberry Trifle (Quick and Easy)

Prep your ingredients

1. Remove the 10 best-looking strawberries from the pint and set them aside.
2. Take all the remaining strawberries, cut off the tops, and halve them. Take 1/2 of the halved strawberries and set them aside.
3. Place the remaining halved strawberries in a bowl. Toss in the granulated sugar and lemon juice. Cover and place in the fridge for 30 minutes.
4. Take the angel food cake and cut it into equal-sized cubes.

Build the trifle

1. Start with the cubed angel food cake at the bottom of the trifle dish. Cover with a small layer of whipped topping - just enough to completely cover the cake.
2. Take the healed strawberries that weren't covered in sugar and line the edges of the trifle dish.
3. In the center of the halved strawberries and on top of the whipped cream topping, place half of the macerated strawberries, plus some of the accumulated juice.
4. Top the strawberries with another layer of whipped topping and spread the rest of the angel food cake over the top. Spread a thin layer of whipped topping over the cake.
5. Repeat another strawberry layer by lining the trifle dish with fresh strawberries and placing the remaining macerated strawberries in the middle with all the juices.
6. Top with whipped topping again, this time building it up higher, then place the 10 best-looking strawberries on top for decoration.