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Delicious Strawberry Cheesecake Trifle

This Strawberry Cheesecake Trifle boasts delightful layers of sweetened strawberries soaked in Amaretto, fluffy angel food cake cubes, and a creamy cheesecake filling lightened with whipped cream.

Why You Must Make This Recipe

Using a store-bought angel food cake makes preparation a breeze.
This no-bake trifle is ideal for those hot summer days when you wish to avoid the oven, or during busy holidays filled with roasts and casseroles!
The stunning presentation of this Strawberry Trifle will impress anyone at the table.
While it may not be the healthiest dessert out there, this trifle is a lighter option compared to many others. It’s guaranteed to be a hit, as everyone will be asking for the recipe!
One happy guest commented, “This summer dessert is absolutely delicious! It’s a must-make during strawberry season. My family couldn’t stop raving about it!”

Ingredient Notes

Kitchen Staples: Powdered sugar (sifting it first yields a smoother mixture), sugar, and genuine vanilla extract.
Cream Cheese: Use full-fat cream cheese and let it sit at room temperature for easier blending.
Sour Cream: Full-fat sour cream will give the best texture.
Almond Extract: Using a high-quality brand like Penzey’s can elevate the flavor.
Heavy Cream: Choose high-fat cream (36% butterfat) for the fluffiest whipped results.
Angel Food Cake: A store-bought cake, cut into cubes, works wonderfully.
Fresh Strawberries: Make sure to hull and slice them right before using to keep them fresh.
Amaretto: This almond liqueur adds depth but can be omitted if alcohol is a concern.

How to Make Strawberry Cheesecake Trifle

Start by layering half of the strawberries at the bottom of a large glass trifle bowl.
Next, add a layer of the angel food cake cubes, positioning them gently over the strawberries.
Spread the cheesecake layer over the cake cubes, ensuring an even coat.
Repeat the layering process with the remaining strawberries, cake, and finish off with the cheesecake layer on top.
Use an offset spatula to smooth the top for a polished look. Cover with plastic wrap and chill in the fridge until you’re ready to serve.

Expert Tips

Trifles are best presented in a straight-sided glass bowl to showcase those fabulous layers. Here are some tips to make your trifle look as good as it tastes:

PRO-Tip: Save this recipe for strawberry season or holidays, when fresh berries are abundant.
Look for fragrant, vibrant strawberries. They’re best when bright red without any white or dry patches.
Use a serrated knife to slice your angel food cake. It will help create neat, clean cubes without squishing the cake.
When layering strawberries, start in the center and gently push them toward the edges of the bowl to prevent messes.
Remember, the cake cubes won’t leave marks, so layer them without worry about perfection.
Add the cheesecake layer carefully to keep your bowl clean. Use an offset spatula to spread it evenly.
For a final flourish, garnish the top with a few whole strawberries and a sprig of mint.
This recipe serves a crowd, but you can use any clear container if you don’t have a trifle bowl. Your guests will be wowed by the colorful layers!

Frequently Asked Questions

What is a Trifle?

A trifle is a delightful layered dessert that originated in England, traditionally made with sponge cake soaked in sherry and layered with fruits and custard. While this recipe uses angel food cake, trifles can also be made with pound cake or ladyfingers, displayed in a clear bowl to showcase its beautiful layers.

How Can You Adapt a Trifle Recipe?

There are countless ways to customize a trifle! You can soak the cake pieces in any liqueur or skip the alcohol altogether. Feel free to swap out the angel food cake for sponge cake or ladyfingers. Adding jam that complements your flavor profile can also enhance the experience.

Can Trifle Be Made Ahead of Time?

Absolutely! In fact, it benefits from chilling for at least four hours to allow the flavors to meld together. You can easily make it the day before and store it in the refrigerator until you’re ready to serve.

Ingredients

Cheesecake Layer:

16 oz cream cheese, softened
2 cups powdered sugar
1 cup sour cream
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup heavy cream
½ teaspoon vanilla extract (for whipped cream)
1 tablespoon sugar (for whipped cream)

Cake Layer:

1 angel food cake, cut into cubes

Strawberry Layer:

2 pounds of fresh strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons Amaretto (optional)

Instructions

In a large mixing bowl, beat the cream cheese with powdered sugar until smooth. Add sour cream, vanilla, and almond extracts. Set aside.
In a separate chilled bowl, whip the heavy cream with vanilla and sugar until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.
Combine strawberries, sugar, and Amaretto (if using). Begin layering in a large glass trifle bowl with half the strawberries, followed by a layer of cake, then a layer of the cheesecake filling. Repeat this process, ending with the cheesecake layer on top.
Cover and refrigerate well before serving.