Published on
Strawberry Trifle
Layers of strawberry cake cubes, fresh strawberries, and a smooth cream cheese and pudding filling are assembled in a glass bowl, topped with whipped cream, and chilled for clean serving.
Jump to RecipeTable of Contents
This strawberry trifle is built in clear, simple layers. Soft strawberry cake. Fresh sliced berries. A smooth cream cheese filling that sits somewhere between pudding and cheesecake. Whipped topping to finish.
It holds its shape, scoops cleanly, and still feels light on the plate. The kind of dessert that looks generous in a glass bowl and tastes the way you expect it to once the layers come together.
Ingredients for Strawberry Trifle
What you'll need to make this strawberry cheesecake trifle:
- Baked strawberry cake, cut into cubes (9×13 pan)
- Fresh strawberries, sliced
- Cream cheese
- Powdered sugar
- Vanilla pudding mix
- Milk
- Heavy whipping cream and powdered sugar
(or Cool Whip, if you want a shortcut)
This combination creates clean layers that hold their shape without becoming heavy.
Strawberry Trifle Recipe Notes and Substititions
Fresh strawberries - Use fresh strawberries only. Frozen berries release too much liquid as they thaw and will make the trifle watery.
Cream cheese - Use full-fat cream cheese, softened to room temperature. Low-fat versions do not blend as smoothly and can leave the filling loose.
Heavy cream - Heavy whipping cream provides the stability needed for both the filling and the topping. Do not substitute milk or half-and-half.
Whipped topping option - For a shortcut, the whipped cream topping can be replaced with thawed Cool Whip. The texture will be softer, but it still works for serving.
Strawberry Cake - We used a boxed strawberry cake for our recipe, but you do have options. The best cake for strawberry trifle is any cake this is sturdy enough to hold up to the layers of pudding on top. Pound cake also works well, but angel food cake may be too light and airy.
Variations
Mixed berry trifle
Replace half of the strawberries with fresh raspberries or blueberries. Keep the total fruit amount the same so the layers stay balanced.
Different cake base
Pound cake, chocolate cake, or angel food cake can be used in place of strawberry cake. Just make sure it's dense enough to hold up to the layers. Cut into firm, even cubes so the layers hold.
How to Assemble Strawberry Trifle (Step by Step)
This is a straight layering job. Once the cake is cubed and the filling is mixed, it comes together quickly.
A quick note: the layering order matters for maintaining the structure of your trifle. Here's what we recommend:
FIRST STEP: Remove the cooled cake from the baking dish and cut it into ¾- to 1-inch cubes. Set aside.
SECOND STEP: In a large mixing bowl, beat the cream cheese and vanilla extract with a hand mixer until completely smooth.
THIRD STEP: Beat in the pudding mix until fully combined. The mixture will be thick and lumpy at this stage.
FOURTH STEP: With the mixer on low, slowly drizzle in 1½ cups of the heavy cream, about ⅛ cup at a time, fully incorporating each addition before adding more.
FIFTH STEP: Once the mixture is smooth and creamy, add ½ cup of the powdered sugar and beat until combined.
SIXTH STEP: Fold the fresh strawberries into the mixture, reserving about 1 cup for topping the trifle.
How To Assemble Strawberry Trifle
SEVENTH STEP: Assemble the trifle by layering one-third of the cake cubes, followed by about half of the strawberry cream mixture. Add another layer of cake, then the remaining strawberry mixture, and finish with the final layer of cake cubes.
EIGHTH STEP: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the remaining 2 cups of heavy cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue beating until stiff peaks form.
NINTH STEP: Mound or pipe generous dollops of whipped cream around the top of the trifle. Add the reserved strawberry slices to the center. Finish with one more dollop of whipped cream and top with a halved strawberry with the stem attached, or decorate as desired.
Chill briefly before serving so the layers settle, but don’t let it sit too long (see tips below).
Storage and Make-Ahead
This trifle is best served the day it’s assembled, while the cake still has structure and the layers remain distinct.
It can be assembled up to 24 hours in advance, and refrigerated and covered until ready to serve. Beyond that point, the cake continues to soften and the layers lose definition.
Because this is a strawberry trifle with cream cheese filling, keep in mind, it needs to be refrigerated.
Leftovers keep well for up to 3 days. The texture will be softer, but the flavor remains the same.
Serving Suggestions
Serve the strawberry trifle for parties or family dinners.
It's best chilled, using a large spoon to reach through all the layers. A clear glass bowl makes it easier to see where to scoop so each serving includes cake, cream, and fruit.
For cleaner portions, let the trifle chill for at least one hour before serving. This helps the layers settle and keeps the servings defined.
If serving straight from the refrigerator, let it sit at room temperature for 10 to 15 minutes before scooping so the cream softens slightly.
More Strawberry Desserts
If you’re looking for other strawberry desserts that serve well for gatherings, these recipes use similar ingredients and techniques.
Strawberry Dump Cake - A baked option with a softer, spoonable texture. Good when you want something warm and simple that still feeds a group.
Strawberry Fluff - A chilled, no-bake dessert with a lighter texture. This works well when refrigerator space matters more than clean slices.
Strawberry Crunch Poke Cake - A layered sheet cake with a firmer structure and a stronger strawberry flavor. Best when you want defined portions rather than a scoopable dessert.
More Easy Trifle Recipes ⭐ Heaven in a Bowl | Bailey’s Chocolate Cheesecake Trifle | Vanilla Trifle | Christmas Trifle
FAQ For Strawberry Trifle
What is a strawberry trifle?
A strawberry trifle is a layered dessert made with cake, fruit, and a creamy filling. It’s assembled in a clear bowl so the layers are visible and served chilled.
Can you make strawberry trifle ahead of time?
Yes, strawberry trifle can be assembled up to 24 hours in advance, and then refrigerated until serving. It’s best served within that window so the layers keep their structure and the cake doesn't get soggy.
How long does strawberry trifle last in the fridge?
Leftover strawberry trifle will keep for up to 3 days when refrigerated. The cake will continue to soften over time as it soaks up some of the pudding mixture, but the flavor remains the same.
Can I use store-bought cake for a layered strawberry trifle?
Yes. Store-bought pound cake will work well. Cut the cake into firm, even cubes so the layers hold.
What kind of bowl should I use for a trifle?
A trifle bowl shows the layers most clearly, but any large, clear glass bowl works just as well. You can even build this in a mixing bowl, or make individual servings in drinking glasses or dessert bowls.
Strawberry Cheesecake Trifle
Layers of strawberry cake cubes, fresh strawberries, and a smooth cream cheese and pudding filling are assembled in a glass bowl, topped with whipped cream, and chilled for clean serving.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 strawberry cake (use a cake mix and bake in a 9×13 baking dish for ease, cooled completely)
- 8 ounces cream cheese (softened)
- 1 tablespoon vanilla extract
- 3.4 ounces cheesecake pudding mix (unprepared)
- 3½ cups heavy whipping cream (divided into 1½ cups and 2 cups)
- ¾ cup powdered sugar (divided into ½ cup and ¼ cup)
- 2 pounds fresh strawberries (stems removed and sliced)
DIRECTIONS
- Remove cooled cake from baking dish and slice into ¾ to 1-inch cubes. Set aside.
- In a large mixing bowl, use a hand mixer to beat together the cream cheese and vanilla extract until smooth.
- Beat in the pudding mix until fully combined. The mixture will be thick and lumpy.
- Slowly drizzle in 1½ cups of the heavy cream, beating on low constantly and fully incorporating each drizzle of cream (about ⅛ cup at a time) before adding the next drizzle.
- When the cream cheese/pudding mixture is smooth and creamy, add ½ cup of powdered sugar and beat until combined.
- Add fresh strawberries to the mixture, reserving about 1 cup of the strawberries for the top of the trifle.
- Build the trifle by layering ⅓ of the cake cubes, then about ½ of the strawberries and cream mixture, another layer of cake pieces, the remaining strawberry mixture, and then the final cake pieces.
- In the bowl of a stand mixer (or you can use a hand mixer), use the whisk attachment to beat the remaining two cups of heavy cream until soft peaks begin to form. Add the remaining ¼ cup of powdered sugar and continue beating until the whipped cream forms stiff peaks.
- Mound or pipe big dollops of the whipped cream around the top of the trifle. Pile the reserved strawberry slices in the center. Pipe one more dollop of whipped cream in the center and top with a halved strawberry with the stem still attached (or decorate as desired).
Notes
- Please don't use frozen fruit for this recipe. It will soak into the cake as it thaws, turning it into mush. Fresh fruit is best for this simple strawberry trifle.
- Make sure the cream cheese is at room temperature, to reduce small lumps and make the filling fluffier.
Nutrition
Calories: 810kcal | Carbohydrates: 80g | Protein: 7g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 146mg | Sodium: 650mg | Potassium: 312mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1925IU | Vitamin C: 67mg | Calcium: 215mg | Iron: 2mg
HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes
Leave a Comment