Description

This Strawberry Cheesecake Trifle is a layered dessert featuring fresh macerated strawberries, luscious strawberry pie filling, fluffy vanilla cheesecake mousse, and cubed angel food or vanilla pound cake. Perfectly chilled and topped with whipped cream, it’s an elegant and fruity treat ideal for gatherings or a delicious homemade dessert.

Ingredients

Scale

Strawberries:

2 pints fresh strawberries (hulled and cubed)
1/3 cup granulated sugar
1 lemon (juiced)
1 21 oz can strawberry pie filling

Vanilla Cheesecake Mousse:

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)

Other:

1 angel food or vanilla pound cake (cubed)

Instructions

Prepare Strawberry Layer: Hull and cube the strawberries. In a medium bowl, combine the cubed strawberries with 1/3 cup granulated sugar and the juice of 1 lemon (about 3 tablespoons). Stir well and let the mixture macerate for 10 minutes to release the natural juices.
Combine Strawberry Pie Filling: After maceration, add the entire can of strawberry pie filling to the fresh strawberries. Mix gently but thoroughly until combined. Set aside.
Make Cheesecake Mixture: Using an electric mixer, whip together the softened cream cheese, 1 1/2 cups powdered sugar, 1 1/2 cups heavy cream, and 2 teaspoons vanilla extract in a large bowl. Whip on medium-high speed for 2-3 minutes until the mixture is creamy, fluffy, and well combined.
Whip Remaining Cream: In a separate bowl, whip the remaining 2 1/2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Continue whipping until stiff peaks form, being careful not to overbeat.
Fold Whipped Cream: Gently fold 2 cups of the whipped cream into the cheesecake mixture by hand to combine smoothly. Reserve the remaining whipped cream for topping the trifle.
Assemble the Trifle: In a large glass bowl or trifle dish (5-6 quart works best), layer the dessert by placing cubed cake first, then a layer of the strawberry mixture, followed by the vanilla cheesecake mousse. Repeat these layers until all ingredients are used, adjusting layer thickness as needed.
Top and Chill: Frost the top of the trifle with the reserved whipped cream. Garnish as desired with extra strawberries or decorative toppings. Chill the trifle in the refrigerator for at least 4 hours, preferably overnight, to let flavors meld and the dessert set.
Storage: Keep any leftovers covered and refrigerated. The trifle can be stored chilled for up to 4 days while maintaining its freshness and flavor.

Notes

Use fresh strawberries for the best flavor and texture; frozen berries are not recommended for macerating.
Neufchatel cheese is a lower-fat alternative to cream cheese and can be used without altering the texture significantly.
For an easier topping option, you may use store-bought whipped topping instead of whipping cream.
Ensure to fold the whipped cream gently to maintain the mousse’s light and airy texture.
The dessert tastes best after chilling overnight to allow layers to meld.
Adjust sweetness by tasting the cheesecake mousse before assembling, adding a bit more powdered sugar if desired.
Use a clear trifle dish or glass bowl for an attractive presentation showing off the layered dessert.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: strawberry dessert, cheesecake mousse, layered trifle, no bake dessert, summer dessert, fruit trifle