Strawberry Cheesecake Trifle

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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.

close up of a layered strawberry cheesecake trifle with grated chocolate and a fanned strawberry on top

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

ingredients for a strawberry cheesecake trifle measured out on a counter

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

steps to making a trile with fresh cut strawberries in a bowl, the cheesecake filling mixed and macerated berries in a colander over a bowl

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.

a layer of angel food cake, cheesecake filling and strawberries in a trifle bowl

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.

side view of a strawberry cheesecake trifle with a fanned strawberry on top

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

What can I use instead of angel food cake?

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.

Should a trifle be made the night before?

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.

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a serving of strawberry trifle with cheesecake filling in a parfait dish with the trifle bowl behind it

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!