Strawberry Cheesecake Trifle

A deliciously easy dessert recipe made with angel food cake, a creamy cheesecake filling, fresh strawberries, and topped with shaved dark chocolate. Gluten-free variation included.

Course Dessert

Cuisine American

Prep Time 40

Refrigerating Time 1

Total Time 40

Servings

Calories 268kcal

Author Amee

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 *can swap with full-fat Greek yogurt
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
optional: 1 oz grated dark chocolate or top with fresh berries

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, if using, and strawberry garnish.
Cover and refrigerate for 1 hour before serving.

Notes

- 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.

- 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