Strawberry Cheesecake Trifle
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 Must Make
- 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.
How to Make
PRO-Tip: Save this recipe for strawberry season or around the holidays when you can often find some lovely fresh berries.
- Layer berries, then angel food cake.
- Spread the cheesecake layer over the cake.
- Repeat the layer.
- Use an offset spatula to smooth the top. Chill until ready to serve.
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!
Frequently Asked Questions
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.
The cake pieces are often soaked with liquor like sweet sherry, port, Madeira, or whiskey, but I love sprinkling in a liqueur such as Chambord, Amaretto, or Grand Marnier for a less boozy taste. In this recipe, the Amaretto was added to the berries to keep the cake nice and white.
Ditch the angel food cake and use sponge cake or ladyfingers instead.
Jam is an ingredient in a classic English trifle, but I did not use any in this Strawberry Cheesecake Trifle. It is spread on the cake pieces for another delicious element. Feel free to add a jam that coordinates with the flavors in your trifle.
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.
You May Also Like:
- Strawberry Buttermilk Cake from The View from Great Island
- Strawberry Topped Cheesecake
- Mascarpone Cheesecake with Balsamic Strawberries
- Fresh Strawberry Meringue Cake
- Vanilla Panna Cotta with Strawberry Gelee
- Fudgy Brownie Trifle
- Traditional English Trifle
- More Best Dessert Recipes
- Pampered Chef Trifle Bowl
- KitchenAid 9-Speed Hand Mixer
- Medium Spatula, Cherry Red
- Small Offset Spatula (affiliate links)
Strawberry Cheesecake Trifle Recipe
A twist on an English trifle featuring angel food cake, fresh strawberries, and a cheesecake filling. Recipe adapted from Country Woman.
- 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)
- 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.
Servings will vary depending on the size of your trifle bowl.
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Amount Per Serving: Calories: 244Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 99mgCarbohydrates: 23gFiber: 1gSugar: 20gProtein: 3g
75 Comments on “Strawberry Cheesecake Trifle”
This is such a fantastic trifle! My family was impressed!
This recipe was so easy to make and the whole family loved it.
Wow! Such a wonderful trifle, thanks for sharing this recipe!
Hello Liz. I just had to come & check out the ingredients for this Trifle Recipe. I myself am not a big fan of cheesecake, but many people are & it is perfect for Parties & Gatherings of all kinds. I am a Big Fan of Choc. Cake, Pudding & Whipped Cream Trifles w/ Fresh Raspberries or Bananas & Strawberries.????
I do have a chocolate brownie trifle—feel free to check it out, too:
I’m planning to make this for the weekend. Can I make it the day before or should it be made on the day? It looks so good I want it to be fresh.
It will taste great if you make it the day before as long as the strawberries are nice and fresh. The only disadvantage I can think of is that the strawberry juices could soak into the cake, potentially leaving some of the cubes with red or pink stains. So if you are having special company and want it to look perfect when you bring it to the table, I’d make it early in the day you’re going to serve it. Hope that helps!
This is VERY good! I reduced the sugar a bit as a personal preference and it was still wonderful! Thanks for the recipe!
Wow your guests is right, I can’t imagine it lasting very long at a party. It is irresistible.
I am a huge fan of trifles and Eton Mess – these are some of the best and easiest summer treats. This trifle looks and sounds wonderful – so elegant, rich, and light at the same time. Definitely “Yes” to the addition of cream cheese and “Yes, yes, yessss!!!” to the Amaretto part. (And nope, it cannot be optional haha)
I’ve tried it. It was a hit with company. They couldn’t get enough.
I’m so glad, Jamie! Thanks for reporting back!!!
This trifle just screams “DELICIOUS!”, Liz. How refreshing for when the weather turns HOT! I’m took a few days off from work and am catching up on reading recipes and commenting. I took a big life step this week, Liz, and applied for retirement benefits! It’s a strange feeling, but a good feeling. Hoping will be able to blog more when the day arrives.
Hope life is treating you wonderfully,
I can’t imagine blogging while working full time—and you’ve done it so well!! Congratulations, Roz!!! xoxo
Loved the tips. Every time I see a recipe like this, I tell myself I must get a trifle dish. This recipe also reminds me that I missed strawberry season this year. 🙁 Beautiful dessert and I am sure the brunchers loved it!
This looks fabulous! Gotta chuckle, I have something strawberry (but a little less fancy) for dessert today too:@) Have a great week Liz!
Gorgeous. Not even wondering whether there is any left.
Has anyone tried it with different fruit? Really want the cheesecake element but we live in northern Canada and it’s winter so often unseasonal fruit like berries aren’t the best even if you’re lucky to find them. It’s my husbands birthday and he loves fruit desserts (no chocolate, the crazy man! Lol). Curious if anyone has tried different types of fruit depending on what the local store has right now.
Any berry would work, but I bet you’d have trouble finding decent fresh raspberries or blueberries, too. Maybe canned peaches, drained and sliced? Just think of fruit you’d enjoy paired with cheesecake… Let us know what you do!
this is such a great dessert for the holiday and with green fresh mint on Top I will make it Italian 🙂
I made this for a church function and was marvelous..Everyone wanted the recipe and totally disappeared. Thank you so much for a wonderful dessert.. I used strawberries and fresh raspberries..
Patti, thanks so much for taking the time to let me know! I’m so glad it was a hit!!
I need to make this for my family this weekend they will love it!
I’ve made this twice now and the first one didn’t come out as pretty but still delicious! This is such a crowd pleaser and everyone comments on it!
I’ve never made trifle but this looks so yummy nothing can stop me from attempting it. Thanks for such a great recipe.