Bake the cake according to the directions on the box, and allow the cake to cool completely before cutting the cake into small squares (you will likely have some leftover cake pieces once you’ve assembled your mini cake trifles).

Set aside.

With a hand mixer or a standing mixer, use the whisk attachment(s) to whip the heavy whipping cream until soft peaks begin to form.

Add in powdered sugar, lemon zest, and almond and vanilla extracts. Whisk until stiff peaks begin to form.

Set aside.

In a large bowl, using a hand mixer or standing mixer, mix milk, lemon juice and instant pudding together until well combined.

Allow the mixture to sit a couple of minutes, until the pudding has thickened up (it will be very thick).

Once the pudding has thickened, use your mixer to beat in lemon zest, cream cheese and powdered sugar, continuing to mix until well combined.

Fold in 2/3 of the prepared whipped cream (leaving the remaining third for the topping of the trifles). Gently fold until the whipped cream is entirely incorporated.

This makes about 6 mini berry trifles, depending upon the sizes of your glasses. Alternatively, you can use a traditional trifle dish.

Place a layer of vanilla cake pieces in the bottom of each mini glass. Spoon a layer of lemon pudding on top the cake layer (about 3-4 Tbsp). Next, add a layer of fresh berries (about 3-4 Tbsp of fresh berries).

Repeat the layers once more.

Top each glass with a dollop of whipped cream (about 2-3 Tbsp or so), and top with a couple of fresh berries, if desired.

Refrigerate until ready to serve.