Description
A delightful and easy-to-make Strawberry Cheesecake Trifle featuring layers of moist strawberry cake, creamy cheesecake pudding, fresh strawberries, and fluffy whipped cream, perfect for gatherings or special occasions.
Ingredients
Cake
- 1 strawberry cake (use a cake mix and bake in a 9×13 baking dish, cooled completely)
Cheesecake Mixture
- 8 oz. cream cheese (softened)
- 1 tablespoon vanilla extract
- 3.4 oz. package of instant cheesecake pudding mix (unprepared)
- 1 ½ cups heavy whipping cream (divided from total)
- ½ cup powdered sugar (divided from total)
- 1 ½ pounds fresh strawberries (stems removed and sliced; from total 2 pounds, 1 cup reserved)
Whipped Cream Topping
- 2 cups heavy whipping cream (remaining from total 3.5 cups)
- ¼ cup powdered sugar (remaining from total ¾ cup)
- Reserved 1 cup fresh strawberries (for garnish)
Instructions
- Prepare Cake Cubes: Remove cooled strawberry cake from the baking dish and slice into ¾ to 1-inch cubes. Set aside for layering.
- Mix Cream Cheese and Vanilla: In a large mixing bowl, beat the softened cream cheese and vanilla extract with a hand mixer until smooth and creamy.
- Add Cheesecake Pudding Mix: Beat in the instant cheesecake pudding mix until fully combined; the mixture will be thick and slightly lumpy.
- Incorporate Heavy Cream Gradually: Slowly drizzle in 1 ½ cups of the heavy whipping cream in about ⅛ cup increments, beating on low constantly to fully incorporate before adding more. The mixture should become smooth and creamy.
- Sweeten the Mixture: Add ½ cup powdered sugar to the cream cheese and pudding mixture and beat until combined evenly.
- Add Fresh Strawberries: Fold fresh sliced strawberries into the cheesecake mixture, reserving about 1 cup of strawberries for the trifle topping.
- Layer the Trifle: In a trifle bowl or large glass container, layer one-third of the cake cubes, half of the strawberry cream mixture, another third of the cake cubes, the remaining strawberry cream, and finish with the last of the cake cubes on top.
- Whip the Remaining Cream: Using a stand or hand mixer with the whisk attachment, 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: Spoon or pipe generous dollops of the whipped cream around the top of the trifle. Arrange the reserved strawberry slices in the center. Add one more dollop of whipped cream on top and garnish with a halved strawberry having its stem attached or decorate as preferred.
Notes
- Ensure the cake is completely cooled before cutting to avoid crumbling.
- Use chilled heavy cream for easier whipping and better volume.
- The trifle can be assembled a few hours ahead and refrigerated to allow flavors to meld.
- Substitute fresh strawberries with frozen ones if out of season, but thaw and drain excess liquid first.
- For a less sweet version, adjust powdered sugar quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (cake baking time, if making from scratch)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
