Get ready to impress with a dessert straight out of a strawberry shortcake lover's dream. Not only is this Strawberry Trifle totally gorgeous, but this dessert recipe is perfect for spring and summer entertaining thanks to its cool, creamy, berry-filled goodness.
This trifle is a stunning masterpiece of layers. First up is the perfectly sweetened, whipped cream cheese layers -- like cheesecake, but lighter and fluffier. Then, in comes the fresh strawberries made extra flavorful thanks to a squeeze of lemon and a luxurious strawberry glaze. Think the best fresh strawberry pie filling you've ever had, then up the deliciousness 10-fold. Last, one of the best parts, store-bought pound cake, adding ease to the recipe; no one will ever know the whole thing didn't come from scratch.
The first time I made this dessert, it got me a 10/10 when I served it at a best friend's birthday dinner party. The moment this strawberry trifle hit the table and people started to eat, the room fell just about silent. Within a minute or two, the compliments (and recipe requests) started to roll in.
The second time I made it, I delivered it to a friend post-surgery for her and her family to enjoy. Her oldest son li-ter-ally chased me out the door to tell me it was the best dessert he'd ever had and later requested it to his mother for his upcoming birthday. This strawberry shortcake trifle is a winner through-and-through..
Table of Contents
Why This Recipe Works
Whether you adore strawberries like me or have simply come upon strawberry season with a bushel of berries in hand, there's no better way to put that beloved juicy red fruit to use than with this crowd-pleasing strawberry trifle.
This trifle has all the looks of a traditional trifle recipe but comes amped up with both strawberry shortcake and cheesecake vibes. It is literally the best of all dessert worlds.
Make Ahead | I love this dessert because I can assemble it in the morning and serve it in late afternoon or the evening. If you let it sit overnight, it's possible your whipped cheesecake layer might deflate a bit, and the strawberries will soften slightly. However, it is most definitely still beyond delicious the next day...and even the next.
Feeds a Crowd | This trifle feeds a crowd and is so perfect for large gatherings like birthdays, potlucks, BBQs and of course, holidays like Easter.
Beautiful + Traditional | Traditional trifles are served in trifle bowls that showcase the work of art they are and their three layers which often consist of a fruity component, a creamy, pudding-like layer, and a layer of cake. This strawberry trifle is no exception.
Secrets for the Best Strawberry Shortcake Trifle
Secret for Layer 1 | Rather than simply adding a layer of macerated berries, we take it one step further, leading you right into strawberry dessert perfection. These strawberries come cloaked in an easy, homemade strawberry glaze (similar to our dreamy strawberry compote) and it comes together in less than 15 minutes. The glaze is concentrated with mounds of sweet strawberry flavor and adds a lovely shine to your strawberries. The hardest part is waiting for it to cool.
Secret for Layer 2 | Again, sticking to tradition, I opted for the fine, dense, and buttery texture of pound cake over the light and chewy texture of angel food cake. Because the cake gets jazzed up with so many other layers, store-bought pound cake from the freezer section of the grocery store is perfectly fine.
Secret for Layer 3 | Leave the Cool Whip in the freezer section where it belongs and nix the instant vanilla pudding. This whipped cheesecake layer is light as air, comes together from scratch in mere minutes, and is addictively delicious. The whipped cream cheese layer is reminiscent enough of cheesecake to make cream cheese lovers happy but light enough on the tang for those who don't love cheesecake to still thoroughly enjoy the dessert.
How to Make Strawberry Trifle
It's important to note before you begin that a standard-sized, 16-ounce package of strawberries equals one pound. You will need three pounds of strawberries for this recipe. If you've got more strawberries on hand than that, you'll want to add these strawberry cupcakes to your must-bake list next.
For the Strawberry Layer
Prep the Strawberries | Cut your large strawberries into quarters and medium-to-small strawberries in half. Then, take 3 cups of the chopped berries to your food processor fitted with a blade attachment (you could also use a blender). Process until smooth and pureed.
Make the Strawberry Glaze | In order to get give your strawberry trifle a glossy, luxurious strawberry layer, this is where the glaze comes in. The cornstarch serves as the thickener for the strawberry glaze so that it perfectly cloaks each and every berry..
To make the glaze, add the strawberry puree to a small saucepan along with the sugar, lemon juice, cornstarch, and fine sea salt. Whisk to combine and place over medium-high heat. Allow the mixture to reach a boil, then reduce the heat to maintain a simmer. Simmer for about 5 minutes or until thickened, stirring often. Set aside to cool completely. This glaze needs about 20 minutes to cool before you can add your remaining strawberries.
Add Remaining Berries | Once cooled, transfer the glaze to a medium-sized mixing bowl and add the remaining strawberries. Toss until evenly coated in the glaze and set aside.
For the Cream Cheese Layer
It's important that your whipping cream is cold. Cold cream whips easier and quicker.
Whip Ingredients | Add the whipping cream, confectioners' sugar, cream of tartar (a little goes a long way--this ingredient helps stabilize your whipped cream and better keep its structure), and salt to a stand mixer fitted with a whisk attachment and mix on medium speed until stiff peaks form. This means if you turn your beater or whisk attachment to the ceiling, the whipped cream stays in place and does not droop downward at all. Add the vanilla and mix until evenly combined.
Combine Whipped Cream + Cream Cheese | To make the smoothest, silkiest sweetened, whipped cream cheese layer, make sure your cream cheese is at room temperature before adding any of the whipped cream. This means you can easily poke it with your finger and make an indentation.
Add the cream cheese to a separate large mixing bowl and use a handheld mixer on medium speed to mix until smooth. Add about ¼ of the whipped cream to the cream cheese and mix on medium speed until combined. Continue adding the whipped cream to the cream cheese in this manner until all has been added and combined.
To Assemble the Trifle
Add Layers | Add a thin layer of whipped cream cheese to the bottom of your trifle dish. Then, scatter half of the pound cake across the cream cheese base. Spoon half of the strawberry mixture evenly over the pound cake. You can use store-bought pound cake for this recipe. I used Sarah Lee's Classic Pound Cake. You can find this in the freezer aisle of your grocery store. If using frozen pound cake, be sure to thaw it completely before use. You can do this in the refrigerator overnight or 30-45 minutes at room temperature on the countertop.
Next, add half of the sweetened, whipped cream cheese and use the back of a spoon or an offset spatula to spread it to the edges of the trifle dish.
Repeat | Repeat this process, starting with the remaining pound cake, topping with the remaining strawberries and the last of the whipped cream cheese.
Serve + Enjoy! | Before serving, chill for at least three hours or up to overnight. This strawberry trifle will be best if you allow the strawberry and the poundcake layers to marry in the refrigerator. Garnish with reserved strawberries, serve, and enjoy!
5 More Strawberry Recipes You'll Love
- Strawberry Shortcake Cupcakes
- Strawberry Cheesecake Ice Cream
- Strawberry Scones
- Strawberry Brownies
- Strawberry Cobbler
Strawberry Trifle
Ingredients
- 3 pounds fresh strawberries, rinsed, dried, and hulled
- ½ cup granulated sugar
- Juice of half a lemon
- 3 teaspoons cornstarch
- Pinch of fine sea salt (+ ¼ teaspoon, separated)
- 3 cups cold, heavy whipping cream
- 2 ½ cups confectioners' sugar
- ½ teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- 2 (8-ounce) blocks cream cheese, warmed to room temperature
- 1 (16-ounce) store-bought pound cake (completely thawed if frozen), cut into 1" cubes
Instructions
FOR THE STRAWBERRY LAYER:
- Reserve a handful of the prettiest berries for garnishing your trifle. Then, cut large strawberries into quarters and medium-to-small strawberries in half. Add 3 cups of chopped strawberries to a food processor fitted with a blade attachment (you could also use a blender). Process until smooth and pureed.
- Add the strawberry puree to a small saucepan along with sugar, lemon juice, cornstarch, and a pinch of fine sea salt. Whisk to combine and place over medium-high heat. Allow the mixture to reach a boil, then reduce the heat to maintain a simmer. Simmer for about 5 minutes or until thickened, stirring often. Set aside to cool completely.
- Transfer the cooled glaze to a medium-sized mixing bowl and add the remaining strawberries. Toss until evenly coated in the glaze and set aside.
FOR THE SWEETENED, WHIPPED CREAM CHEESE LAYER:
- Add the whipping cream, confectioners' sugar, cream of tartar, and ¼ teaspoon of salt to a stand mixer fitted with a whisk attachment and mix on medium speed until stiff peaks form (you could also use a large bowl and a handheld mixer). Add the vanilla and mix until evenly combined.
- Add the cream cheese to a separate large mixing bowl and use a handheld mixer on medium speed to mix until smooth. Add about a ¼ of the whipped cream to the cream cheese and mix on medium speed until combined. Continue adding the whipped cream to the cream cheese in this manner until all has been added and combined.
TO ASSEMBLE THE TRIFLE:
- Add a thin layer of the sweetened, whipped cream cheese layer to the bottom of your trifle dish. Then, scatter half of the pound cake across the cream cheese base. Spoon half of the strawberry mixture evenly over the pound cake. Next, add half of the sweetened, whipped cream cheese and use the back of a spoon or an offset spatula to spread it to the edges of the trifle dish. Repeat this layering starting with the remaining pound cake, topping with the remaining strawberries and the last of the sweetened, whipped cream cheese.
- Before serving, chill for at least 3 hours or up to 8. Garnish with reserved strawberries, serve, and enjoy.
Leave a Reply