This trifle is a delicious alternative to the standard strawberry shortcake, and every bit as easy to make.

1. Combine sugar and lemon zest in a small saucepan over medium-high heat, stirring until sugar is dissolved. Bring to a boil, then remove from heat and allow to cool. Stir in the lemon juice.

2. Preheat the oven to 325°F.

3. Grease the bottom of a jellyroll pan. Line with parchment paper, then grease and flour the parchment paper.

4. Pour cake batter evenly into pan and bake only until lightly browned; do not overcook. While the cake bakes, prepare a long piece of aluminum foil, about 24 long. Sift powdered sugar over entire sheet of foil.

5. As soon as the cake is done, loosen sides of the cake, invert onto foil, peel off parchment, and brush with simple syrup. Cut the cake into squares, and line the bottom of trifle dish. Top with ice cream, and half of the strawberries. Repeat layering, ending with a layer of strawberries. Pipe or spoon whipped cream onto the top of the trifle.

6. Place in the freezer for at least 1 hour. Remove 10 minutes before serving. Garnish with fresh whole berries, if desired.