Description

This Strawberry Trifle with Cream Cheese is a luscious layered dessert featuring moist strawberry cake cubes, a rich and creamy cheesecake pudding mixture folded with fresh strawberries, and a fluffy whipped cream topping. Perfect for gatherings or special occasions, this trifle combines the sweetness of fresh berries with the tangy smoothness of cream cheese for a delightful treat.

Ingredients

Scale

Cake

1 strawberry cake mix, baked in a 9×13 inch baking dish, cooled completely

Cheesecake Strawberry Mixture

8 ounces cream cheese, softened
1 tablespoon vanilla extract
3.4 ounces cheesecake pudding mix, unprepared
1½ cups heavy whipping cream
½ cup powdered sugar
2 pounds fresh strawberries, stems removed and sliced (reserve about 1 cup for topping)

Whipped Cream Topping

2 cups heavy whipping cream
¼ cup powdered sugar

Instructions

Prepare Cake Cubes: Remove the cooled strawberry cake from the baking dish and slice it into ¾ to 1-inch cubes. Set aside for layering.
Beat Cream Cheese and Vanilla: In a large mixing bowl, use a hand mixer to beat the softened cream cheese and vanilla extract together until smooth and creamy.
Add Pudding Mix: Beat in the cheesecake pudding mix until fully incorporated. The mixture will become thick and slightly lumpy at this stage.
Incorporate Heavy Cream Gradually: Slowly drizzle in 1½ cups of heavy whipping cream, beating on low speed to fully combine each small drizzle (approximately ⅛ cup at a time) before adding the next. This ensures a smooth, creamy texture.
Add Powdered Sugar: Once the cream cheese and pudding mixture is smooth, add ½ cup powdered sugar and beat until fully combined and fluffy.
Mix in Strawberries: Carefully fold in the fresh sliced strawberries, reserving about 1 cup for the top garnish.
Build the Trifle Layers: In a trifle dish or large glass bowl, layer one-third of the cake cubes, then half of the strawberry-cream mixture, followed by another layer of cake cubes, the remaining strawberry-cream mixture, and finish with the final cake layer.
Whip the Cream Topping: Using a stand mixer with a whisk attachment or a hand mixer, beat the remaining 2 cups of heavy whipping cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue beating until stiff peaks form.
Decorate the Trifle: Pipe or mound large dollops of the whipped cream around the top of the trifle. Pile the reserved strawberry slices in the center. Add one more dollop of whipped cream in the center and top with a halved strawberry with the stem still attached or arrange as desired for presentation.

Notes

Ensure the strawberry cake is completely cooled before slicing to prevent crumbling.
Fold in the strawberries gently to avoid breaking them down and turning the mixture watery.
For best results, chill the trifle for at least 2 hours before serving to allow flavors to meld.
Use fresh, ripe strawberries for the best flavor and appearance.
This trifle can be made a day ahead and refrigerated until ready to serve.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: strawberry trifle, cream cheese trifle, layered dessert, strawberry dessert, cream cheese pudding dessert