Strawberry Cheesecake Trifle
This Strawberry Cheesecake Trifle showcases multiple tiers of fluffy angel food cake, citrus-soaked strawberries, and a rich and creamy cheesecake filling. It’s a cinch to assemble, easy to customize, and the perfect no-bake dessert for every spring and summer special occasion! Gluten-free trifle variation included.
If you’re looking for an impressive dessert for Valentine’s Day, Easter, Mother’s Day, Fourth of July, or just cause, you can’t go wrong with cheesecake. There is one caveat, though: the margin for error. If you know, you know. Fortunately, this “cheesecake” trifle is practically impossible to mess up!
So what’s a trifle? The simplified American version consists of two to three layers of cake, either crumbled or cubed, pudding (or something similar), and a fruit filling. Trifles are commonly topped with something crunchy and served in a large, round “trifle bowl.” It’s essentially a party-size parfait!
This strawberry cheesecake trifle features layers of angel food cake and juicy strawberries doused in orange juice and sugar. Plus, a fuss-free cheesecake filling that you won’t have to worry about falling flat.
Grab an angel food cake from the store, and this cheesecake trifle recipe is conveniently no-bake -because who wants to deal with the oven during the heat of the summer? Not me. So without further ado, let’s dive into this deep dish of deliciousness!
Why You’ll Love This Recipe
- It’s semi-homemade. The recipe takes a store-bought shortcut, but you’d never know it.
- It’s gorgeous. The presentation is a head-turner!
- Easy to customize. You can put your spin on this trifle from top to bottom.
- Great for any occasion! This crowd-pleasing trifle is perfect for Easter, Mother’s Day, baby and bridal showers, summer bbq and picnics, potlucks, and every day in between.
Ingredients You’ll Need
- Strawberries – Fresh strawberries, hulled and sliced, are best, but you can also use frozen strawberries. You will just need to thaw them in the fridge beforehand.
- Sugar – You’ll need sugar to soak and soften the strawberries. I used granulated sugar, but superfine, caster, or powdered sugar also works here.
- Orange juice + zest – This is also for soaking the berries. The juice and zest from one orange should be plenty. You can use fresh lemon or lime instead for a subtle flavor variation. You can also just use sugar if you don’t want the citrus flavor (the orange is an amazing flavor addition!), but there will be less juice.
- Cream cheese – This wouldn’t be a cheesecake trifle without it. However, a reader mentioned using mascarpone instead of cream cheese, and to me, that sounds DIVINE.
- Sour cream – Adds volume and a rich, tangy flavor to the filling. Greek yogurt also works for a healthier variation.
- Vanilla extract – Pure vanilla extract is a bit pricier than the imitation stuff, but it makes a big difference. You can also use vanilla bean paste (1:1) or swap the extract for one scraped vanilla bean.
- Powdered sugar – To sweeten the cheesecake filling. No substitutions here.
- Whipped topping – Cool Whip or any store-brand frozen whipped topping works.
- Angel food cake – Cooled and cut into cubes. It can be store-bought, prepared from a boxed cake mix, or baked from scratch; totally up to you. Strawberry or vanilla-flavored angel food cake is excellent here.
- Dark chocolate – To grate and sprinkle over the top for garnish.
How To Make Strawberry Cheesecake Trifle
Step 1: Soak strawberries. Toss sliced strawberries, granulated sugar, fresh orange juice, and zest until combined. Cover with plastic and place it in the fridge for 30 minutes.
Step 2: Make cheesecake filling. In the bowl of a stand mixer (or in a large bowl using a handheld mixer), whip the softened cream cheese, sour cream, vanilla extract, and powdered sugar until smooth, stopping to scrape the bowl. Add the whipped topping, and mix on low speed until light and fluffy, scraping down the bowl, so everything is mixed well.
Step 3: Drain strawberries. Drain the bowl of strawberries through a mesh sieve, but be sure to place a bowl underneath to catch the juices.
Step 4: Assemble. In a large trifle bowl, arrange a layer of cake cubes, and drizzle some of the reserved juice from the strawberries over the top. Next, add a layer of cheesecake filling, followed by strawberries. Repeat with another layer of cake, reserved juice, strawberries, and a final layer of cheesecake filling.
Step 5: Garnish and chill. Grate dark chocolate over the top and garnish with sliced strawberries. Cover and refrigerate for at least 1 hour before serving.
Recipe Tips
- Allowing the strawberries to soak in the fridge for at least 30 minutes is essential! This technique is called macerating. It helps soften the fruit and draws out its natural juices.
- Make sure to reserve some fresh berries. I set aside one large strawberry to slice it fancy and place it on top.
- To avoid the dreaded poof of powdered sugar, begin mixing on low speed, gradually increasing the speed until the ingredients are incorporated.
- Trifles are commonly served family-style in one big bowl, but you can also assemble the layers parfait-style in individual dessert bowls.
Variations
Spring / Easter trifle – For some extra Easter-y flair:
- Use a boxed cake mix and add food coloring to the batter in a pretty pastel shade.
- Likewise, you can dye the cheesecake filling in different spring colors.
- Decorate with Easter basket classics like edible candy grass, shredded coconut, spring M&M’s, Peeps, Cadbury mini-eggs, jelly beans, Easter sprinkles, etc.
Red, white, and blue trifle – All you’re missing is the blue, so add layers of macerated blueberries or blueberry compote to this strawberry cheesecake trifle, and you’re all set.
Make it a bit boozy – Instead of soaking the strawberries in orange juice, use Grand Marnier or experiment with other flavored liqueurs like amaretto or apricot brandy.
Storing & Freezing
Storing: After serving, keep leftovers wrapped tightly in the fridge and enjoy within 3-4 days.
Freezing: I do not recommend freezing because the textures won’t be the same once thawed. You can, however, freeze your angel food cake to quickly thaw whenever you want to throw together a quick trifle!
Recipe FAQs
While angel food cake is standard, there are no rules. You can use any white or yellow cake, pound cake, sponge cake, butter cake, chiffon cake, etc. For a gluten-free version, use your favorite boxed gluten-free cake mix.
The longer the trifle chills in the fridge, the better it will taste, so assembling the dish the night before is never a bad idea. However, leave off the garnishes and add them when you’re ready to serve.
More Easy Dessert Recipes
- Cool Whip Chocolate Pie
- Light Peanut Butter Mousse
- Old-Fashioned Jello Cake
- No-bake Banana Pudding Parfaits
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Strawberry Cheesecake Trifle
Equipment
- Trifle Bowl
Ingredients
- 2 lbs strawberries hulled and sliced
- 1/4 cup sugar
- 3 tbsp fresh squeezed orange juice Can also use Grand Marnier for a boozy version
- 1 tsp fresh orange zest
- 16 oz cream cheese softened
- 4 oz sour cream
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 16 oz frozen whipped topping thawed
- 1 angel food cake cut into cubes- you can also use a prepared boxed cake mix (strawberry or vanilla is great here) cooled and cut into cubes
- 1 oz dark chocolate grated
Instructions
- Toss the strawberries, granulated sugar, fresh orange juice, and zest in a medium size bowl until mixed. Cover with plastic wrap and refrigerate for 30 minutes. Make sure to reserve any berries you'd like to garnish the top (I use one large strawberry and slice it fancy for topping the trifle).
- In the bowl of an electric mixer, combine the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth, stopping to scrape down the sides of the bowl.
- Add the whipped topping and mix on low speed until light and fluffy, again scraping down the bowl to make sure everything is mixed well.
- Drain the macerated strawberries, reserving the juice.
- In a large trifle bowl, arrange a layer of cake cubes at the bottom.
- Drizzle a little of the reserved juice from the strawberries over the top, then add a layer of the cream cheese mixture, followed by a layer of strawberries.
- Continue layering then finish with a layer of cheesecake filling followed by the grated dark chocolate and strawberry garnish.
- Cover and refrigerate for 1 hour before serving.
Notes
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- Allowing the strawberries to soak in the fridge for at least 30 minutes is essential! This technique is called macerating. It helps soften the fruit and draws out its natural juices. If you don’t want the citrus addition, just increase the sugar to 1/2 cup. Just be aware that there will be less juice produced after macerating, but you should have enough to give the layers a drizzle.
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- Make sure to reserve some fresh berries. I set aside one large strawberry to slice it fancy and place it on top.
-
- To avoid the dreaded poof of powdered sugar, begin mixing on low speed, gradually increasing the speed until the ingredients are incorporated.
-
- Trifles are commonly served family-style in one big bowl, but you can also assemble the layers parfait-style in individual dessert bowls.
-
- While angel food cake is standard, there are no rules. You can use any white or yellow cake, pound cake, sponge cake, butter cake, chiffon cake, etc. For a gluten-free version, use your favorite prepared boxed gluten-free cake mix.
Nutrition
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Oooo so pretty and looks delicious! What a perfect, festive dessert for the holiday weekend! 🙂
YUM!…I REALLY want to have a bowl full of this. 🙂
Thank you, ladies! 😉 I hope you had a wonderful holiday weekend!
Mmmmm, light and refreshing. beautiful!
You’re making me feel so guilty about my berry trifle recipe. I use heavy whipping cream (whipped) and maascarpone cheese. It’s delish and decadent…just can’t have it too often!!
Thank you Angie:) @ Karen, I bet your version is absolutely delicious!! An occasional splurge is good for all of us! 🙂
I WANT SOME!! ALL my favorite things in one dish???!!! Awesome!!! Thanks so much for linking up at Weekend Potluck.
Oh how I LOOOOVE this recipe! Thanks so much for sharing at Weekend Potluck. Do come again and be sure to bring another one of your healthy dishes. =)
Thank you Marsha! 🙂
can’t wait to make this! Has everything I enjoy.
I hope you enjoy it, Katherine!