Strawberry Cheesecake Trifle
A creamy and fruity dessert that combines layers of cheesecake filling, strawberries, and pound cake, perfect for making ahead of time for gatherings.
Ingredients
For the trifle
- 2 cups Fresh strawberries Thawed frozen strawberries can be used in a pinch; drain well to prevent watery layers.
- 8 oz Cream cheese, softened Full fat is recommended for rich flavor and texture.
- 1 cup Powdered sugar Sweetens the cheesecake layer without a grainy texture.
- 1 teaspoon Vanilla extract Enhances the flavor of the cheesecake.
- 2 cups Whipped topping or fresh whipped cream Either works; homemade is preferred when time allows.
- 1 loaf Pound cake or 24 ladyfingers Pound cake is preferred for texture.
- 1/2 cup Strawberry jam or sauce (optional) Boosts flavor and creates beautiful layers.
Instructions
Preparation
- Wash, hull, and slice the strawberries. If they're not sweet, toss them with 1 to 2 tablespoons of sugar and let them sit for 10 minutes.
- In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, mixing until well combined.
- Fold in the whipped topping or whipped cream gently to maintain fluffiness.
- Slice the pound cake into bite-sized cubes or thin slices.
Assembly
- In a trifle bowl or clear glass dish, layer the cake, cheesecake filling, and strawberries, repeating until all ingredients are used.
- Drizzle strawberry syrup or jam between layers if desired.
- Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Notes
For cleaner layers, pipe the cheesecake filling with a zip-top bag. To maintain freshness, store in the refrigerator and consume within 2 to 3 days.