This Strawberry Cheesecake Trifle is one of those make-in-advance crowd pleasing desserts. It’s filled with sweet strawberries, cubed cake and a homemade vanilla cheesecake mousse. I literally make this year-round when I can get my hands on sweet strawberries. It’s a given it will show-up during the glorious strawberry picking season, but the colors make it perfection at Christmas, too.
To assemble this confection, I recommend starting with cubed cake, then strawberries then vanilla cheesecake mousse in that order. Depending on the size and depth of the trifle bowl used, the layers could come together differently, so consider the size of the bowl you’re using when separating the ingredients into layers. This strawberry cheesecake trifle is a fun dessert to make and serve and there’s never ever a spoonful leftover.
You may also like: Strawberries and Cream Poke Cake, Strawberries and Cream Magic Bars, Strawberries and Cream Skillet Cobbler. Black Bottomed Strawberry Cheesecake Pie.
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Helpful Kitchen Items:
Strawberry Cheesecake Trifle
Ingredients
- Strawberries:
- 2 pints fresh strawberries hulled and cubed
- 1/3 cup granulated sugar
- 1 lemon juiced
- 1 [21 oz] can strawberry pie filling
- Vanilla cheesecake mousse:
- 2 [8] oz cream cheese softened
- 2 cup powdered sugar divided
- 4 cup heavy cream divided
- 1 Tbsp pure vanilla extract
- 1 angel food orvanilla pound cake cubed
Instructions
- Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate while you make the filling.
- Whip together 2 [8] oz softened cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cup heavy cream. Add 1 Tbsp pure vanilla. Whip for 2-3 minutes until creamy, fluffy and combined. In a separate bowl, whip the remaining 2 1/2 cup heavy cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form.
- Fold 2 cup of the whipped sweetened fresh cream into the cheesecake mixture by hand. Reserve the remaining whipped sweetened fresh cream for the top of the trifle.
- Add the strawberry pie filling to the macerated strawberries, mix well.
- To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse. Repeat until all ingredients have been used.
- Top with the remaining sweetened fresh whipped cream and garnish as desired.
- Store chilled.
Gypsy Heart says
Hmmm, this looks and sounds delish! I will definitely try it soon.
xo
Pat
Denise kuntz says
I’ve tried it. It was a hit with company. They couldn’t get enough.
Denise (allentown, pa)
Melissa says
Wonderful, thank you!
Melissa @ My Recent Favorite Books says
Adding this to my Dessert board on Pinterst! Love the photo! =)
Melissa says
Thanks Pat!
Melissa says
Thanks so much Melissa!
Hedy Marechal says
Hello Meliisa, I am really gonna try this recipe, looks delicious. I have a question about the amount of Cream cheese. Though I am starting to get used to American measures (we follow you all the way from Holland) I hesitate bij this one. Do you mean 2 x 8 OZ Cream cheese ( approx. 450 grams). Sorry to bother you, but the trifle looks so yummie.
Melissa says
Hello Hedy, yes, that’s correct. 2 [8] oz cream cheese or 1 pound total. I know conversions can be a challenge, thanks so very much for visiting from beautiful Holland! I’ve visited your country and loved it.
Melissa says
Hi Judith, I sure hope so. It’s usually a crowd pleaser. ☺ Enjoy!
Judith Jones says
I have been looking for a strawberry trifle to make and this one looks just right! I plan on making it for a celebration and I know it will be a hit.
Thanks Melissa,
Judith
Anonymous says
Hi, how ahead of time can this be made ?
Melissa says
You can make this a day in advance if needed.
Anonymous says
Hi I live in New Zealand. I dont think we sell strawberry pie filling here. What could I use as analternative?
Michelle says
I use cherry pie filling as an alternative 🙂 super yummy
Brandie says
Do you mix the cherry pie filling with the cubed strawberries?
Melissa says
Yes
Lesa Miles says
I made my own strawberry pie filling. I just used about 3/4 cups of strawberries, 2 Tbsp of cornstarch, 1/4 of water, and about a 1/4 of sugar. Mix everything, but the strawberries in a pot cook until thickened, then add strawberries, cook for a while, add about a tbsp of lemon juice cook a bit longer. Remove from stove and let it cool.
Melissa says
I wonder, do you have access to instant clear jel? If so, you could make your own filling for this recipe quite easily. It’s a modified cornstarch made especially for thickening the juice of fruit pies without the “milky” look an texture.
Melissa says
After macerating the strawberries, mix them together with the pie filling.
Marsha Hughes says
Melissa- this one might be crazy, but I don’t understand at what point do I use the pie filling?
Thanks Marsha
alicia shepard says
I used cheery pie filling…couldn’t find strawberry…it was a wonderful substitution.
Lori Duchesne says
Did you still use the fresh strawberries along with the cherry pie filling?
Melissa says
If you can’t find strawberry pie filling {I find it easily at Walmart and local grocery stores} then yes I would still use the strawberries unless you want to make it a cherry trifle. In that case you’d have to adapt it a bit which would be perfectly fine. Totally up to you.
Anonymous says
I made this today for our July 4th celebration. It was delicious and a huge hit. I’ll definitely be making this agsin soon
Paula Roy says
Melissa – this recipe is awesome!! Easy and delicious and perfect for summer parties. Made for our 4th of July picnic. Raves!
Thank you for sharing
Melissa says
So happy to hear it, my pleasure!
Lilyan says
Does the powdered sugar and cream cheese “stabilize” the heavy cream in the mousse? I’m curious as I have not had good success storing desserts with whipped cream for more than a an hour or so :-). This mousse would make an interesting banana pudding variation.
Melissa says
Yes it does. This dessert will remain stabilized for much longer than an hour. [Unless it’s eaten ☺]
Sharon says
I can’t wait to make this Truffle it looks so good. I have an important Question. Is there a way to make this and other recipes for Diabetics? I’m trying not to cheat.
Melissa says
Hi Sharon, there are so many wonderful low sugar substitutions these days I would suggest you make those based on the brands you like. Perhaps use neufchatel cheese in place of full fat cream cheese, sugar free whipped topping and so on. Hope this helps, stay healthy!
Dave says
One question, are you mace rating the berries with the juice of the lemon or with the juiced lemon itself?
Melissa says
The berries are macerated with the juice of the lemon not the actual lemon. Hope this helps!
Shruthi says
Hi Melissa , this was a wonderful dessert . Everyone just loved the flavours and it was easy to put together. I used the lemon burst buttermilk cake for this and the flavour of lemon complimented the strawberries wonderfully! I must add that I reduced the quantity of cream cheese and cream a little to make it a little guilt free. Also did not have the pie filling . But I just increased the fresh fruit quantity. It turned out well with minor modifications. Thank you so much for the recipes! This will definitely be made for get togethers. The other dessert recipes are equally tempting to try out and taste of course????
Melissa says
I love the idea of using that cake in this trifle, thanks so much for taking the time to let me know.
Lesa Miles says
Thank you so much for this comment! I made this dessert with the lemon burst cake and it was amazing. I will definitely make this dessert again.
Joanna says
If preparing the day before, would you recommend using the angel food or the pound cake? Would you add the whip topping to the top of the trifle the day before, or add it before serving?
Melissa says
If kept well chilled, either of those cakes should maintain their texture. If you’re planning on topping this as pictured, I usually frost with the cheesecake layer and then cover with plastic wrap to keep it fresh then I finish the top with the decorative topping just before serving. This way,I can leave it uncovered and not ruin the garnish. If traveling with this do the same, so you won’t have to cover it and damage the whipped cream.
Kayla says
How could I cut this recipe in half?
Melissa says
Since this recipe isn’t baked requiring adjusting ingredients you could adapt this into a smaller version just by cutting things in half.
Dianne Ledet says
I made this last week end and it was FABULOUS!!! We were at our week-end beach home and our grocery store is limited. I used a frozen pound cake – I would never have eaten this cake by itself, but in this trifle, it was perfect! Next time I will use a pound cake and see if I like it any better. Thanks for a a really, really good recipe!!
Melissa says
I’m so happy to hear it, thank you!
Jen says
Hi Melissa,
Question: Does the recipe as is , make enough to garnish the top or should I plan on buying extra whip topping?
Can’t wait to try it!
Melissa says
You may need extra so make sure you have ample if you want to pipe the whipped cream on top.
Alisa says
Strawberry is my Fav Fruit and I love those dish which uses strawberry
Michelle says
I’m hoping someone in my family picks up on my hints and makes me this for Mother’s Day!
Melissa says
I hope so too, Michelle!
mary lou whatmore says
I am going to make this sunday for Mothers Day. I have a question can i make individual small ones or does it have to be in the bigbig bowl and everytone takes some.I thought it would be nice if everyone had their own.cant wait to make it it looks so good.
Melissa says
I assume you mean as parfaits. Sure, why not if you have a collection large enough to handle the amount of ingredients. They would be pretty!
Dana says
Hi. I made this last week and company raved! I want to make it again for Mother’s Day perhaps with a different fruit. Do you think peach works with the cheesecake mousse ? Thanks for the great recipe 🙂
Melissa says
I’m so happy you enjoyed this one. I think you could use any fresh fruit you like in this trifle, the cheesecake should compliment peach as well.
Christine says
I really would prefer not to use pie filling. Would you recommend using more doubling the strawberry/sugar/lemon juice part?
Melissa says
It won’t be the same but, you could try it if you prefer.
E. says
This recipe is wonderful! I’ve made it twice with great results. I may try it with raspberries next time. Thank you. It certainly doesn’t last long. 😉
Melissa says
Sp happy you’re enjoying this one, I love it, too! Thanks so much for visiting.
Diane says
Any chance you can use frozen strawberries if thawed and well drained. It is hard to get strawberries where I live right now.
Melissa says
I’m sure you could adapt this, sure.
Cathy says
I made this for a baby shower two weeks ago. It was amazing! Will definitely be making it again. Thank you for sharing the recipe.
Donna Latimer says
My question is on step 2: do you use the 1 1/2 cups of heavy whipping cream in liquid form or is it
Whipped first? What is Maserati going strawberries? I’ve cooked for 65 years and have never heard this term or seen it in a recipe?
Melissa says
Macerated berries are berries sprinkled with sugar to allow the juices to release. The heavy cream whipped with the cream cheese does not need to be whipped beforehand. The heavy cream that is whipped is for the topping.
Linda Adkins says
Hey Melissa, i was just wanting to know if i could use coolwhip instead of heavy creme ?
And if so would a 16 oz size work the best ?
Melissa says
I make this recipe just as written. If you’d like to adapt this my guess is you will need at least double that.
Kathi Griffith says
Hi Melissa,
Made your fabulous recipe last night for a large group and it was a HUGE hit!
Can it be made with bananas?
Don’t know what pie filling to use with this.
Melissa says
I’m glad you enjoyed this! Trifles can be made in many different ways. Checkout others in my recipe index here.
Joanne says
This looks delicious! I’m wondering if you could add some blueberries with the strawberries for the 4th of July? Or would that change the taste too much?
Melissa says
Not a problem at all go for it!
Kim says
Made this tonight. Super easy and oh so good!
Melissa says
Wonderful, thank you!
Rose says
This sounds so good! What could be substituted for the cheesecake mousse? I can’t find it anywhere 🙁
Melissa says
You actually make the cheesecake mousse according to the recipe. If you can’t find cheesecake pudding mix try white chocolate.