Description
This Strawberry Cheesecake Trifle is a deliciously indulgent dessert that combines layers of sweetened cheesecake filling, fresh strawberries, and moist cake. Perfect for gatherings or a sweet treat, it’s easy to make and full of creamy goodness.
Ingredients
Scale
- For the Strawberry Layer:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup sour cream for added tang
- For the Cake Layer:
- 1 store-bought angel food cake or pound cake (or homemade, cut into cubes)
- 1 tablespoon orange juice (optional, for moistening the cake)
- For the Topping:
- 1 cup whipped cream
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Strawberry Layer:
In a medium bowl, combine the sliced strawberries with sugar and lemon juice. Toss well and let sit for 10-15 minutes to draw out the juices, creating a sweet syrup. - Make the Cheesecake Layer:
Beat the softened cream cheese in a large bowl until smooth and fluffy. Add powdered sugar, vanilla extract, and heavy whipping cream. Continue beating until thick and creamy. Optionally, mix in sour cream for extra tang. - Prepare the Cake Layer:
Cut the angel food cake or pound cake into 1-inch cubes. Drizzle with orange juice (optional) to keep the cake moist and enhance its flavor. - Assemble the Trifle:
In a clear glass trifle dish, start with a layer of cake cubes at the bottom. Follow with a layer of cheesecake mixture, then a layer of strawberries. Repeat the layers until the bowl is full, finishing with a layer of whipped cream on top. Garnish with fresh mint leaves if desired. - Chill:
Cover the trifle and refrigerate for at least 3-4 hours or overnight. This allows the layers to meld together and the cake to soak up the sweet strawberry juices.
Notes
- You can make the trifle in advance, allowing the flavors to meld overnight in the fridge.
- Feel free to switch up the fruit, using blueberries, raspberries, or peaches for a different flavor profile.
- For a gluten-free version, substitute the cake with a gluten-free alternative.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Carbohydrates: 35g
- Protein: 3g