Strawberry Cheesecake Trifle

When I hear the word trifle, my mind immediately jumps to that Friends episode—the one where Rachel’s cookbook pages stick together, and she accidentally layers jam, custard and ladyfingers… with peas and ground beef. Yikes. Luckily for you, this strawberry cheesecake trifle stays safely on the sweet side—no rogue shepherd’s pie ingredients here.

A trifle is a classic English dessert made with layers of cake, fruit, custard and whipped cream. Over time, it has evolved with some fun variations, including some with pudding, cookies or chocolate. Our strawberry cheesecake trifle is a dreamy, no-fuss combination of juicy strawberries, whipped cream, sweetened cream cheese and soft pound cake. It’s like a no-bake cheesecake and a strawberry shortcake fell into the same pretty bowl.

The beauty of a trifle is that it’s easy to assemble, stunning to look at, and perfect for a crowd. Whether you’re making it as an easy no-bake summer dessert for a barbecue, as a festive treat for a holiday spread, or just because Tuesday felt meh, this dessert delivers.

Strawberry Cheesecake Trifle Ingredients

• Strawberries: Fresh strawberries are the heart of this dessert, and add a bright, fruity balance to all the rich and creamy layers. Fresh berries are best, but frozen works fine.
• Sugar: Half of the sugar gets tossed with the strawberries to draw out their juices, while the rest sweetens the cream cheese filling. White granulated sugar is the ideal type of sugar for both steps of this recipe.
• Cream cheese: Soften the cream cheese (leave it at room temperature for about 30 minutes) before mixing to avoid lumps. This recipe uses full-fat cream cheese, but reduced-fat works fine.
• Orange juice: This sneaky little ingredient brightens up the cream cheese filling and keeps everything tasting fresh. Plus, it helps prevent the strawberries from turning into a mushy mess.
• Whipping cream: Fresh whipped cream gives this strawberry cream cheese trifle the most luxurious mouthfeel.
• Pound cake: Buttery pound cake is the sturdy foundation of this strawberry cheesecake trifle recipe. It soaks up all the delicious strawberry juices without losing its cakey structure. Frozen pound cake is fast, but you can also make classic pound cake from scratch if you have time.
• Semisweet chocolate: The little flakes of chocolate add a bit of indulgence and contrast against the creamy layers. Semisweet is preferred, but you can try white or bittersweet chocolate. Grating it gives it the perfect texture for sprinkling.
• Chocolate curls and additional sliced strawberries: They aren’t necessary, but they are a welcome addition. Chocolate curls and sliced strawberries add a pop of color and flavor, elevate the presentation and add extra texture to the final dish.

Directions

Step 1: Prepare the strawberries

In a bowl, toss the sliced strawberries with 1/2 cup of sugar and set them aside.

Editor’s Tip: This process is called maceration. Sugar makes the berries sweeter but also draws out their liquid. You will need that liquid later, so if you feel like you aren’t getting enough, give it more time. You can also put sugared strawberries in the fridge overnight.

Step 2: Make the cream cheese mixture

In another bowl, beat the cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream and set the bowl aside. Drain the strawberries, reserving the juice, then set the berries aside. Gently toss the cake cubes with the reserved juice.

Editor’s Tip: You’ll want nice soft peaks in your whipped cream. If you get stiff peaks, you’re too close to butter.

Step 4: Layer your trifle

Place half the cake in a 4-quart trifle dish or serving bowl. Top with a third of the cream cheese mixture, half the strawberries and half the grated chocolate. Repeat the layers. Top with the remaining cream cheese mixture.

Editor’s Tip: The magic of a trifle bowl is you can see all the layers, and the pedestal makes for a dramatic entrance at any party. They aren’t that expensive, and some even come with lids!

Step 5: Garnish and serve

Garnish the trifle with chocolate curls and strawberries if desired. Cover and refrigerate it for at least four hours.

Editor’s Tip: To make the best chocolate curls, take a relatively warm but not melting chocolate bar and run a vegetable peeler down the thin side of the bar to make a curl. Chill the curls in the refrigerator until you’re ready to use them.

Christine Ma for Taste of Home

Strawberry Cheesecake Trifle Variations

• Try different cakes: Swap angel food cake for the pound cake to give your trifle a puffy, lighter texture. If you’re in the mood for a chocolate twist, try chocolate pound cake instead of the classic vanilla one. You can even use regular cake, but make sure it has a sturdy crumb that won’t disintegrate under the weight of the other layers.
• Add a layer: Whip up lemon or vanilla pudding for an extra creaminess, or add a layer of crushed graham crackers for some crunch.
• Toss in more berries: For a different flavor profile, try replacing the strawberries with another berry, or using a mix of berries.

How to Store Strawberry Cheesecake Trifle

Christine Ma for Taste of Home

Leftover strawberry trifle with cream cheese should be stored wrapped or in an airtight container in the fridge. It will last for up to four days, but should be enjoyed within a day or two. As it sits, the cake will absorb more moisture and become mushy.

Can you make a strawberry cheesecake trifle ahead of time?

This strawberry cheesecake trifle recipe already requires some planning since you need to chill it for at least four hours before serving. You can assemble the trifle up to 24 hours before and keep it covered in the refrigerator, but your cake may get squishy. Our best advice would be to prepare all the components separately (whipped cream, cream cheese mixture and macerated strawberries) the day before, and then assemble and chill it the day you plan to serve it. If you’re making pound cake from scratch, make it a day before you want to assemble and serve the trifle.

Strawberry Cheesecake Trifle Tips

Can you use frozen strawberries for strawberry cheesecake trifle?

Yes, but thaw them in the fridge before beginning the assembly. As they defrost, they may release quite a bit of liquid. Whisk the sugar into that liquid. Add the berries to the juice and let them chill for up to thirty minutes in the refrigerator.

How should you serve strawberry cheesecake trifle?

If serving this dessert in a deep trifle bowl, have a big spoon handy for scooping. You’ll want to get a bit of each layer in every serving. Strawberry cheesecake trifle pairs well with a cup of tea or espresso (or even an espresso martini), or with a sip of port, Cognac or dessert wine.