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Strawberry Trifle with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (for baking the strawberry cake)
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

A delightful and visually stunning Strawberry Trifle with Cream Cheese combines layers of moist strawberry cake, creamy cheesecake pudding mixed with fresh strawberries, and fluffy whipped cream. Perfect for a quick and impressive dessert for gatherings, this trifle balances rich textures and fresh fruity flavors in an easy no-bake layering format.

Ingredients

Cake

  • 1 strawberry cake (use a cake mix and bake in a 9×13 baking dish, cooled completely)

Cream Cheese Mixture

  • 8 ounces cream cheese, softened
  • 1 tablespoon vanilla extract
  • 3.4 ounces cheesecake pudding mix (unprepared)
  • 1½ cups heavy whipping cream (for mixing)
  • ½ cup powdered sugar
  • 2 pounds fresh strawberries, stems removed and sliced (reserve about 1 cup for decoration)

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar

Instructions

  1. Prepare Cake Cubes: Remove the cooled strawberry cake from the baking dish and slice it into ¾ to 1-inch cubes. Set these aside for layering.
  2. Mix Cream Cheese and Vanilla: In a large mixing bowl, use a hand mixer to beat together the softened cream cheese and vanilla extract until smooth and creamy.
  3. Add Pudding Mix: Beat in the cheesecake pudding mix into the cream cheese mixture until fully combined, creating a thick and lumpy texture.
  4. Incorporate Heavy Cream: Slowly drizzle in 1½ cups of heavy whipping cream while beating constantly on low speed, adding about ⅛ cup at a time. Make sure each addition is fully incorporated before adding more, until smooth and creamy.
  5. Add Powdered Sugar: Mix in ½ cup of powdered sugar and continue beating until well combined.
  6. Fold in Strawberries: Add the sliced fresh strawberries to this creamy mixture, reserving about 1 cup for topping your trifle.
  7. Layer the Trifle: In a large trifle bowl or glass dish, build your dessert by layering one-third of the cake cubes, half of the strawberry and cream cheese mixture, more cake cubes, the remaining creamy strawberry layer, and finally the last layer of cake cubes.
  8. Make Whipped Cream: Using a stand or hand mixer with a whisk attachment, beat the remaining 2 cups of heavy cream until soft peaks begin to form. Add the remaining ¼ cup of powdered sugar and beat until stiff peaks form.
  9. Decorate the Trifle: Dollop or pipe large spoonfuls of whipped cream around the top edges of the trifle. Pile the reserved strawberry slices in the center. Add one more dollop of whipped cream on top and garnish with a halved strawberry with the stem attached for a polished finish.

Notes

  • Make sure the cake is completely cooled before slicing to prevent crumbling.
  • Use fresh ripe strawberries for the best flavor and texture.
  • If you want to prepare in advance, assemble the trifle a few hours before serving and refrigerate to let flavors meld.
  • For a lighter version, use reduced-fat cream or substitute part of the heavy cream with whipped topping.
  • If you prefer a less sweet dessert, reduce the amount of powdered sugar slightly in the cream cheese and whipped cream mixtures.

Find it online: http://evelynscooking.com/strawberry-trifle-with-cream-cheese-recipe/