Introduction

This Strawberry Trifle with Cream Cheese is a delightful layered dessert perfect for any occasion. Combining moist strawberry cake, creamy cheesecake-flavored filling, fresh strawberries, and fluffy whipped cream, it’s both refreshing and indulgent.

A clear glass trifle bowl shows a layered dessert with three main layers: large soft pink cake cubes at the bottom and middle, separated and mixed with white creamy layers containing sliced red strawberries, and topped with thick white whipped cream rosettes crowned with fresh bright red strawberry slices. The dessert sits on a white marbled surface with scattered whole red strawberries around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 strawberry cake (use a cake mix and bake in a 9×13 baking dish, cooled completely)
8 ounces cream cheese, softened

1 tablespoon vanilla extract
3.4 ounces cheesecake pudding mix (unprepared)

3½ cups heavy whipping cream, divided (1½ cups and 2 cups)
¾ cup powdered sugar, divided (½ cup and ¼ cup)

2 pounds fresh strawberries, stems removed and sliced

Instructions

Step 1: Remove the cooled cake from the baking dish and cut it into cubes about ¾ to 1 inch thick. Set the cubes aside.
Step 2: In a large mixing bowl, beat the softened cream cheese and vanilla extract together with a hand mixer until smooth.

Step 3: Add the cheesecake pudding mix to the cream cheese mixture and beat until fully combined. The mixture will be thick and slightly lumpy.
Step 4: Gradually drizzle in 1½ cups of heavy whipping cream while beating on low speed. Add about ⅛ cup of cream at a time, fully incorporating each addition before adding more.
Step 5: Once the mixture is smooth and creamy, mix in ½ cup of powdered sugar until well combined.

Step 6: Fold in most of the sliced fresh strawberries, reserving about 1 cup for the top garnish.
Step 7: Assemble the trifle in layers: start with one-third of the cake cubes, then half of the strawberry-cream mixture, another layer of cake cubes, the remaining cream mixture, and finish with the last layer of cake cubes.
Step 8: In a separate bowl, beat the remaining 2 cups of heavy cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue to whip until stiff peaks form.

Step 9: Decorate the top of the trifle with large dollops or piped swirls of whipped cream. Arrange the reserved strawberry slices in the center and top with one more dollop of whipped cream and a halved strawberry with the stem for garnish.

Tips & Variations

For extra flavor, brush the cake cubes lightly with strawberry syrup or a splash of liqueur before layering.
Use fresh, ripe strawberries for the best taste and vibrant color.

Substitute cheesecake pudding mix with instant vanilla pudding for a milder flavor.
Try layering with other berries like blueberries or raspberries to add a mix of flavors.

Storage

Store the trifle covered in the refrigerator for up to 3 days. Because it contains fresh cream and fruit, it’s best enjoyed within this timeframe. To reheat, this dessert is best eaten cold, but if needed, let it sit at room temperature for about 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, it’s ideal to prepare the trifle a few hours or the day before serving to allow the flavors to meld. Just keep it refrigerated and cover it tightly.

Can I use a homemade strawberry cake?

Absolutely! Homemade or store-bought strawberry cake works well. Just ensure it is fully cooled before layering to prevent sogginess.