This Strawberry Cheesecake Trifle layers the soft textures of cake and creamy cheesecake pudding interspersed with sweet juicy red strawberries! Just thinking about this delicious dessert makes my mouth water!
This recipe takes a classic trifle with traditional dessert layers and adds a cheesecake twist by including cream cheese and instant cheesecake pudding mix. We use a pre-made strawberry sheet cake then layer it with this creamy sweet cheesecake filling and fresh strawberries.
This strawberry trifle cheesecake was a HUGE hit with my family. We do love our trifle recipes – my Bailey’s Chocolate Cheesecake Trifle, banana pudding trifle, and Easter Trifle are other layered favorites, but I’ve never seen my kids demolish a trifle as quickly as they did with this one!
Like us, I think you will be making this trifle dessert not only during summertime but throughout the year! Such a simple recipe!
Jump to:
🍓 Ingredients:
- Strawberry Cake – use your favorite strawberry cake recipe or a box cake mix and bake in a 9×13 baking dish. Line the baking dish with parchment paper for easy removal from the baking pan. Cool completely before cutting into pieces.
- heavy whipping cream – we’re using some heavy cream to make the cheesecake pudding filling and the remaining cream to make our whipped cream topping.
- powdered sugar – used to sweeten the pudding filling and the whipped cream topping
- vanilla extract – adds some extra flavor to the pudding filling, you could also use lemon extract or strawberry extract.
- Instant cheesecake pudding mix – we’ll be using just the pudding powder, do not mix with milk to make the actual pudding. Vanilla pudding can also be used.
- cream cheese – soften to room temperature for easier incorporation
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Chocolate dipped strawberries, chocolate curls, or freeze-dried strawberry pieces are all great options to decorate the top of the trifle.
Substitutions and Variations
- You can use canned strawberries (drained) or frozen strawberries instead of fresh strawberries if needed. Be sure to completely thaw and drain strawberries to remove any excess strawberry juice if you use these options, as the liquid will make the cake soggy. Canned strawberry pie filling might be the best option if you do not have fresh berries available.
- Make this trifle gluten-free by using a gluten-free cake mix.
- Whip up a cheesecake trifle using a different variety of fresh fruit such as blueberries or blackberries and opt for a vanilla cake mix.
- Instead of vanilla extract, feel free to use another type of extract. A teaspoon of almond extract, strawberry extract, or lemon extract can all add a unique flavor.
- Swap out the strawberry cake for store-bought angel food cake, vanilla cake, or a white cake.
🔪 Instructions:
Step 1: Remove cooled cake from baking dish and slice into ¾”-1” bite-size pieces. Set aside.
Step 2: In a large bowl, use a hand mixer to beat together the cream cheese and vanilla extract until smooth.
Step 3: Beat in the pudding mix until fully combined – the mixture will be thick and lumpy.
Step 4: Slowly drizzle in 1 ½ cups of the heavy cream, beating on low constantly and fully incorporating each drizzle of cream (about ⅛ cup at a time) before adding the next drizzle.
Adding the cream to the pudding mixture slowly will help prevent lumps from forming.
Step 5: When the cream cheese/pudding mixture is smooth and creamy, add in ½ cup of powdered sugar and beat until combined.
Step 6: Use a rubber spatula to fold fresh strawberries into the mixture, reserving about 1 cup of the strawberries for the top of the trifle.
Step 7: In the bowl of a standing mixer (or you can use a hand mixer), use the whisk attachment to beat the remaining two cups of heavy cream until soft peaks begin to form. Add remaining ¼ cup of powdered sugar and continue beating until the whipped cream forms stiff peaks.
Step 8: Build the trifle by layering ⅓ of the cake cubes, then about ½ of the strawberries and creamy cheesecake filling. Continue adding layers of cake, the remaining strawberry mixture, and then the final cake pieces. Pipe big swirls of the whipped cream around the top and fill with additional strawberry slices.
GARNISH/SLICE/SERVE: Decorate with a dollop of whipped cream and a strawberry half on the top center.
Tips for Making Strawberry Trifle Recipe
- Cheesecake pudding mix can be successfully substituted with vanilla or white chocolate instant pudding mix.
- Drizzle the cream into the pudding cream cheese mix gradualy to prevent lumps from forming. Room temperature cream will also incorporate more smoothly than cold cream.
- When it comes to layering the cream filling and the strawberries, you can either spread a layer of pudding mixture followed by a layer of strawberries or mix the filling and the strawberries together and use it as a single layer as we did here.
- If you are watching your calorie intake you can substitute the whipped cream for light Cool Whip and you can also use a sugar-free pudding mix. Substitute milk for the heavy cream in the pudding cream cheese mixture (though note that the filling will be a little thinner.)
- In place of using a cake mix, you can make your own cake from scratch (strawberry or vanilla flavored) or even pound cake.
- Freeze sheet cakes up to 3 months in advance, wrapped well in two layers of plastic wrap. Take cake out to thaw for about an hour at room temperature before assembling all the ingredients.
- Choose your trifle dish carefully. A glass bowl with straight sides gives the best and most spectacular visual appeal. I use this standard, 3-quart trifle (affil) for all of my layered desserts.
Recipe FAQs
Yes, this is the perfect dessert to make in advance. Assemble several hours in advance but I’d suggest leaving off the last dollops of whipped cream with piled berries until just before serving. Fresh whipped cream doesn’t typically hold its shape for a long time and this will also allow you to cover the large trifle bowl with plastic wrap without it sticking to any whipped cream.
Once partly assembled and covered, this strawberry cheesecake trifle recipe can be refrigerated for no more than 3 days otherwise you will have a stale and soggy dessert.
If you want to save some time, consider slicing the strawberries (a day in advance), baking the sheet cake (cakes can be wrapped and frozen up to 2 weeks in advance), or mixing up the luscious cheesecake filling (a day in advance.). Store these components separately for quick assembly just before serving.
I wouldn’t suggest freezing this dish as the cream cheese mixture won’t hold up in the freezing and thawing process and will ruin this dessert.
More Delicious Desserts
If you tried this Strawberry Cheesecake Trifle or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Strawberry Cheesecake Trifle
Ingredients
- 1 strawberry cake use a cake mix and bake in a 9×13 baking dish for ease, cooled completely
- 8 oz. cream cheese softened
- 1 tablespoon vanilla extract
- 3.4 oz. package of instant cheesecake pudding mix unprepared (standard box)
- 3.5 cups heavy whipping cream divided
- ¾ cup powdered sugar divided
- 2 pounds fresh strawberries stems removed and sliced
Instructions
- Remove cooled cake from baking dish and slice into ¾”-1” cubes. Set aside.
- In a large mixing bowl, use a hand mixer to beat together the cream cheese and vanilla extract until smooth.
- Beat in the pudding mix until fully combined – the mixture will be thick and lumpy.
- Slowly drizzle in 1 ½ cups of the heavy cream, beating on low constantly and fully incorporating each drizzle of cream (about ⅛ cup at a time) before adding the next drizzle.
- When the cream cheese/pudding mixture is smooth and creamy, add in ½ cup of powdered sugar and beat until combined.
- Add fresh strawberries to the mixture, reserving about 1 cup of the strawberries for the top of the trifle.
- Build the trifle by layering ⅓ of the cake cubes, then about ½ of the strawberries and cream mixture, another layer of cake pieces, the remaining strawberry mixture, and then the final cake pieces.
- In the bowl of a standing mixer (or you can use a hand mixer), use the whisk attachment to beat the remaining two cups of heavy cream until soft peaks begin to form. Add remaining ¼ cup of powdered sugar and continue beating until the whipped cream forms stiff peaks.
- Mound or pipe big dollops of the whipped cream around the top of the trifle. Pile the reserved strawberry slices in the center. Pipe one more dollop of whipped cream in the center and top with a halved strawberry with stem still attached (or decorate as desired).
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
-
- Once assembled, let the trifle “set” in the fridge for about 4 hours to allow flavors to penetrate each layer and allow the pudding to firm up. Then serve well chilled.
- Bake a strawberry sheet cake using a box cake mix. Bake in 9×13 dish according to package instructions. Let cool completely before slicing into cubes.
- Cheesecake pudding mix can be successfully substituted with vanilla or white chocolate instant pudding mix.
-
- Drizzle the cream into the pudding cream cheese mix gradualy to prevent lumps from forming. Room temperature cream will also incorporate more smoothly than cold cream.
-
- When it comes to layering the cream filling and the strawberries, you can either spread a layer of pudding mixture followed by a layer of strawberries or mix the filling and the strawberries together and use it as a single layer as we did here.
- If you are watching your calorie intake you can substitute the whipped cream for light Cool Whip and you can also use a sugar-free pudding mix. Substitute milk for the heavy cream in the pudding cream cheese mixture (though note that the filling will be a little thinner.)
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Leah says
Delicious and a big hit at my event! It takes more than 20 minutes to make, but still relatively easy.
Patricia Glas says
Makes a beautiful presentation and every bite is heavenly.
Patricia Glas says
Absolutely Fabulous!