🍓 Strawberry Cheesecake Trifle
🧺 Ingredients
For the layers:
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1 pound cake or angel food cake, cubed
(store-bought or homemade — about 4 cups of cubes) -
2 cups (500 g) fresh strawberries, sliced
-
1/4 cup sugar (to macerate strawberries)
-
Optional: extra strawberries for garnish
For the cheesecake filling:
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16 oz (450 g) cream cheese, softened
-
1 cup powdered sugar
-
1 tsp vanilla extract
-
2 cups heavy whipping cream, cold
(or 1 tub whipped topping like Cool Whip)
🍰 Instructions
1. Prep the strawberries:
-
Toss sliced strawberries with 1/4 cup sugar in a bowl.
-
Let sit for 15–20 minutes until juicy.
2. Make the cheesecake filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
-
In a separate bowl, whip the heavy cream to stiff peaks.
-
Gently fold whipped cream into the cream cheese mixture. (If using Cool Whip, just fold it in.)
3. Assemble the trifle:
In a large trifle dish or glass bowl, layer as follows:
-
Cake cubes
-
Cheesecake filling
-
Sliced strawberries (with some of their juices)
Repeat the layers 2–3 times depending on the size of your dish. Finish with a swirl of cheesecake topping and extra strawberries on top.
4. Chill for at least 2 hours, or overnight for best flavor and texture.
✨ Tips & Variations
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Add crunch: Try a sprinkle of crushed graham crackers or vanilla wafers between layers.
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Make mini trifles: Layer into clear cups or jars for individual servings.
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Flavor twist: Swap strawberries for raspberries, blueberries, or mixed berries.
Would you like a version with chocolate or lemon added?