Description

A delicious and visually stunning Strawberry Trifle with Cream Cheese combines layers of soft strawberry cake, a luscious cream cheese and cheesecake pudding mixture infused with vanilla, fresh strawberries, and fluffy whipped cream. This no-bake assembly dessert is perfect for gatherings, combining creamy, fruity, and cake textures in every bite.

Ingredients

Scale

Cake

1 strawberry cake (use a cake mix and bake in a 9x13 baking dish for ease, cooled completely)

Cream Cheese Mixture

8 ounces cream cheese, softened
1 tablespoon vanilla extract
3.4 ounces cheesecake pudding mix (unprepared)
1½ cups heavy whipping cream
½ cup powdered sugar
2 pounds fresh strawberries, stems removed and sliced (reserve about 1 cup for topping)

Whipped Cream Topping

2 cups heavy whipping cream
¼ cup powdered sugar

Instructions

Prepare Cake Cubes: Remove the cooled strawberry cake from the baking dish and slice it into ¾ to 1-inch cubes. Set aside for layering.
Beat Cream Cheese and Vanilla: In a large mixing bowl, use a hand mixer to beat the softened cream cheese and vanilla extract together until smooth and creamy.
Add Pudding Mix: Beat in the cheesecake pudding mix until fully incorporated. The mixture will become thick and slightly lumpy at this stage.
Incorporate Heavy Cream Gradually: Slowly drizzle in 1½ cups of heavy whipping cream, beating on low speed to fully combine each small drizzle (approximately ⅛ cup at a time) before adding the next. This ensures a smooth, creamy texture.
Add Powdered Sugar: Once the cream cheese and pudding mixture is smooth, add ½ cup powdered sugar and beat until fully combined and fluffy.
Mix in Strawberries: Carefully fold in the fresh sliced strawberries, reserving about 1 cup for the top garnish.
Build the Trifle Layers: In a trifle dish or large glass bowl, layer one-third of the cake cubes, then half of the strawberry-cream mixture, followed by another layer of cake cubes, the remaining strawberry-cream mixture, and finish with the final cake layer.
Whip the Cream Topping: Using a stand mixer with a whisk attachment or a hand mixer, beat the remaining 2 cups of heavy whipping cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue beating until stiff peaks form.
Decorate the Trifle: Pipe or mound large dollops of the whipped cream around the top of the trifle. Pile the reserved strawberry slices in the center. Add one more dollop of whipped cream in the center and top with a halved strawberry with the stem still attached or arrange as desired for presentation.

Notes

Ensure the cake is completely cool before cubing to prevent it from crumbling during assembly.
You can substitute homemade strawberry cake if preferred, but ensure it is dense enough to hold layers.
The cheesecake pudding mix adds richness and stability to the cream cheese layer; do not omit for best texture.
When folding in strawberries, be gentle to keep the mixture light and avoid breaking the berries down too much.
This trifle is best served chilled; refrigerate for at least 2 hours before serving to allow flavors to meld.
For variations, consider adding a splash of strawberry liqueur or fresh mint for garnish.

Prep Time: 20 minutes
Cook Time: 30 minutes (for baking the cake)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Strawberry trifle, cream cheese dessert, layered trifle, cheesecake pudding, whipped cream topping, strawberry cake dessert