This Strawberry Cheesecake Trifle features layers of sweetened berries doused with Amaretto, angel food cake cubes, and luscious cheesecake filling, lightened with whipped cream.
I was hosting brunch at my house, and that called for a lovely fruit-filled dessert recipe. Adding a homemade cheesecake twist to a Trifle Recipe was brilliant.
Why You Should Make this Strawberry Trifle
A fruit and cream dessert is perfect for a mid-day treat, especially when company is invited. I love sweets featuring berries, like this stunning Strawberry Shortcake Roulade, but sometimes it’s nice not to turn on the oven! Sliced berries were sweetened and then dosed with a bit of Amaretto. The cheesecake layer was composed of cream cheese and sour cream, then a billowy cloud of whipped cream was folded in. Not a classic English trifle by any means, but utterly delicious!
- A store-bought angel food cake made quick work of the preparation.
- Since this is a no-bake trifle dessert, it’s perfect for hot summer days when you don’t want to turn on the oven as well as holidays when the oven is often filled with turkey and casseroles!
- The presentation is absolutely stunning!!!
- Not exactly health food, but this strawberry trifle is definitely lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.
No-Bake Trifle: Perfect for Berry Season
The berries the last few months have been lackluster, but I was thrilled to find some marvelous ripe gems at the market. This no-bake trifle would not be nearly as tasty with frozen or pale tasteless berries.
PRO-Tip: Save this recipe for strawberry season or around the holidays when you can often find some lovely fresh berries.
Tips for Making Trifle:
Since a trifle is made in a special, straight-sided glass bowl, care is needed to make a beautiful presentation. Smears up and down the sides of the container defeat the purpose of using a transparent serving piece.
- Carefully layer the bottom layer. First, place the berries in the center of the bowl, and then move them towards the perimeter to avoid spattering the sides.
- Since the cake pieces don’t leave marks, just layer them, trying to aim for an even top.
- The cheesecake, custard, or pudding layer, depending on your recipe, must be added with care. With fat as an ingredient, it’s hard to clean marks off the bowl without using Windex, which you don’t want to do use around anything edible!
- PRO-Tip: Mindfully add the custard to the center and use an offset spatula or spoon to carefully spread it towards the edges to make an even layer.
- The servings vary on the size of your trifle bowl, but this does feed a crowd. If you don’t have a trifle bowl, any clear container will do. The glorious layers in this strawberry trifle recipe will wow your guests!
The best way to assemble Strawberry Cheesecake Trifle
To assemble this confection, I recommend starting with cubed cake, then strawberries then vanilla cheesecake mousse in that order. Depending on the size and depth of the trifle bowl used, the layers could come together differently, so consider the size of the bowl you’re using when separating the ingredients into layers. This strawberry cheesecake trifle is a fun dessert to make and serve and there’s never ever a spoonful leftover.
First Layer of Strawberries and Cubed Cake – Cheesecake Filling Layer Started – First 3 Layers Completed
Frequently Asked Questions
What is a Trifle?
- A trifle is a very forgiving and adaptable layered dessert. Originally from England, trifles were made of sponge cake fingers soaked in sherry and covered with jam, candied or fresh fruit, and custard. Angel food cake was used in this recipe but trifles are also made with pound cake or ladyfingers.
- It’s traditionally served in a footed glass trifle bowl that showcases the beautiful layers.
- The first mention of a trifle in a cookbook was in the late 1500s. Gelatin made from the bones of calves’ feet was utilized to make the jelly or jam back in that era.
Can Trifle Be Made Ahead of Time?
It needs at least 4 hours in the refrigerator so the berry juices can soak into the cake cubes. And it can be made the day before you plan to serve it.
- 16 oz cream cheese at room temperature
- 2 cups powdered sugar
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract to add to cream
- 1 tablespoon sugar to add to cream
- 1 angel food cake cut into cubes (I only used half a large bakery angel food cake)
- Strawberry layer:
- 2 pounds of fresh strawberries hulled and sliced
- 3 tablespoons sugar
- 2 tablespoons Amaretto optional
- In a large bowl, cream together cream cheese and powdered sugar; add sour cream, vanilla, and almond extracts. Set aside.
- In a small deep metal chilled bowl, whip the cream, vanilla, and sugar. Fold whipped cream into the cream cheese mixture. Set aside.
- Combine strawberries, sugar, and Amaretto. Layer in a large glass trifle pedestal bowl, starting with half the strawberries, then a layer of cake, followed by a layer of the cheesecake filling. Repeat, ending with the filling.
- Cover with plastic wrap and chill well before serving.