Introduction

Strawberry Cheesecake Trifle is a delightful, no-bake dessert that layers fresh strawberries, fluffy vanilla cheesecake mousse, and tender cake cubes. This visually stunning treat is perfect for parties or family gatherings and comes together with ease.

The image shows a clear glass bowl filled with a three-layered strawberry cheesecake trifle. The bottom layer is a mix of white creamy cheesecake and small chunks of golden cake. The middle layer is a bright red strawberry sauce with visible pieces of strawberries mixing with the white cheesecake. The top layer is thick white whipped cream piped in tall, pointed swirls, covering the surface fully, and it is topped with a single large fresh strawberry with green leaves. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pints fresh strawberries (hulled and cubed)
1/3 cup granulated sugar
1 lemon (juiced)
1 21 oz can strawberry pie filling
2 8 oz blocks plain cream cheese or Neufchatel cheese (softened)
2 cups powdered sugar (divided use)
4 cups heavy cream (divided use)
3 tsp vanilla extract (divided use)
1 angel food or vanilla pound cake (cubed)

Instructions

Step 1: Hull and cube the fresh strawberries. In a medium bowl, combine the strawberries with granulated sugar and lemon juice. Stir well and set aside for 10 minutes to macerate.
Step 2: Add the strawberry pie filling to the macerated strawberries and mix until fully combined. Set aside.
Step 3: In a large bowl, use an electric mixer to whip cream cheese with 1 1/2 cups powdered sugar, 1 1/2 cups heavy cream, and 2 teaspoons vanilla extract. Beat on medium-high speed for 2–3 minutes until creamy and fluffy.
Step 4: In a separate bowl, whip the remaining 2 1/2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Be careful not to overbeat.
Step 5: Gently fold 2 cups of the whipped cream into the cheesecake mixture by hand. Reserve the remaining whipped cream for topping.
Step 6: In a large glass bowl or trifle dish, layer cubed cake, strawberry mixture, and vanilla cheesecake mousse in alternating layers. Repeat until all ingredients are used, adjusting layers to fit your bowl size (5–6 quart bowl recommended).
Step 7: Frost the top with the reserved whipped cream and garnish as desired. Chill the trifle for at least 4 hours or overnight before serving. You may also substitute the top frosting with cool whip if preferred.
Step 8: Store leftovers chilled for up to 4 days.

Tips & Variations

Use Neufchatel cheese as a lower-fat alternative to cream cheese without sacrificing flavor.
For a citrus twist, add a teaspoon of lemon zest to the cheesecake mousse.
Try using pound cake soaked lightly in strawberry juice or a liqueur for extra moisture and flavor.
If fresh strawberries are out of season, substitute with frozen strawberries thawed and drained.
To save time, prepare components ahead of time and assemble the trifle just before chilling.

Storage

Keep the strawberry cheesecake trifle covered in the refrigerator for up to 4 days. The flavors meld beautifully overnight, making it ideal for advance preparation. When ready to serve, no reheating is needed; simply scoop and enjoy chilled.

How to Serve

The image shows a clear glass bowl filled with a strawberry cheesecake trifle in three visible layers: the bottom layer is white creamy cheesecake, the middle layer is chopped strawberries with a red syrup, and the top layer is thick white whipped cream decorated with small whipped cream peaks and a whole red strawberry on top. The bowl sits on a white marbled textured surface with a blurred dark red background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake?

Yes, angel food and vanilla pound cake work best for texture and flavor, but you can use sponge cake or even store-bought cake cubes if preferred.

How do I prevent the cake from becoming soggy?

Layer the cake cubes just before serving and chill the assembled trifle for at least 4 hours. Using a sturdy cake like pound or angel food helps maintain structure.