This Strawberry Cheesecake Trifle is the dreamy no-bake dessert everyone will love.
With juicy strawberries, creamy cheesecake filling, and fluffy angel food cake, it’s a showstopping treat that’s ready in minutes and perfect for summer parties or just because!
Why You’ll Love This Recipe
No baking needed – Ready in 30 minutes or less.
Layered beauty – Perfect in a glass dish or individual cups.
Fresh and fruity – Sweet strawberries in every bite.
Feeds a crowd – Ideal for potlucks, BBQs, and holidays.
Customizable – Works with pound cake or sponge cake too.
What You’ll Need (Ingredient Highlights)
Fresh strawberries – Washed, trimmed, and quartered.
Granulated sugar – Helps macerate the strawberries and sweetens the cream.
Cream cheese – Softened for a smooth filling.
Whipped topping – Adds lightness and fluff.
Angel food cake – Cubed; store-bought or homemade.
Pro Tips Before You Start
Dry your strawberries – Excess moisture can make the trifle soggy.
Let the berries rest – Macerating them creates sweet, juicy syrup.
Soften your cream cheese – For easy mixing and ultra-smooth texture.
Use clear glass – Show off the beautiful layers!
How to Make Strawberry Cheesecake Trifle
Step 1: Prep the Strawberries
Wash and dry the strawberries thoroughly.
Slice off the tops and quarter each berry.
Step 2: Macerate the Strawberries
Toss the berries with 1/3 cup of sugar in a large bowl.
Refrigerate for 30 minutes until juicy.
Step 3: Make the Cheesecake Cream
In a separate bowl, beat the cream cheese and 1/2 cup sugar until creamy.
Gently fold in the thawed whipped topping until smooth.
Step 4: Assemble the Trifle
In a large glass trifle bowl, add a layer of cubed angel food cake.
Spoon half the strawberry mixture (with juice) over the cake.
Top with half of the cheesecake cream.
Repeat with remaining cake, strawberries, and cream.
Step 5: Garnish and Chill
Top with extra fresh strawberries if desired. Chill until ready to serve.
What to Serve It With
Summer BBQs and cookouts
Mother’s Day or bridal showers
Lemonade, iced tea, or bubbly
As a light dessert after a grilled meal
Variations / Substitutions
Use pound cake or sponge cake instead of angel food cake.
Swap strawberries for mixed berries.
Add a layer of lemon curd or berry jam between cake and cream.
Make it lighter with Greek yogurt whipped in.
Storage & Leftovers
Fridge: Store covered in the refrigerator for up to 3 days.
Freezer: Not recommended – texture changes.
Make ahead tip: Assemble just before serving or the night before.
FAQs
Can I use frozen strawberries?
Fresh is best for texture, but thawed frozen berries will work in a pinch.
Can I make it the night before?
Yes! It holds up beautifully overnight in the fridge.
Can I use homemade whipped cream?
Absolutely! Whip 1 cup heavy cream with 2 tablespoons sugar.
Can I add pudding?
Yes, you can layer vanilla or cheesecake pudding for an extra creamy twist.
What if I don’t have a trifle dish?
Use a large glass bowl or individual jars.
How do I keep the cake from getting soggy?
Keep layers balanced, and serve within 24 hours for best texture.
Final Thoughts
This Strawberry Cheesecake Trifle is as stunning as it is delicious.
Light, creamy, and full of fresh strawberry flavor, it’s an easy dessert that feels fancy.
Perfect for celebrating warm-weather moments, one spoonful is never enough!
