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Strawberry Cheesecake Trifle

This stunning Strawberry Cheesecake Trifle is a make ahead dessert that’s always a crowd pleaser. It’s filled with sweet strawberries, angel food cake and a homemade vanilla cheesecake mousse. Serve it for any special occasion when show-stopper desserts are on the menu.

Strawberry Cheesecake Trifle


Easy Strawberry Cheesecake Trifle Recipe

How do you make Strawberry Cheesecake Trifle? To assemble this layered confection, I recommend starting with cubed cake, then a layer of strawberries and 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. How to make simple Strawberry Cheesecake Trifle:

  • Strawberry Layer – Fresh strawberries, granulated sugar, fresh lemon juice and 21 oz can strawberry pie filling.
  • Cheesecake Mousse Layer – Two blocks plain cream cheese or Neufchatel cheese, powdered sugar, heavy cream and vanilla extract.
  • Cake Layer – One Angel Food Cake or Pound Cake.
Strawberry Cheesecake Trifle

How to Make the Best Strawberry Cheesecake Trifle Recipe

  • Ingredients you’ll need to make homemade Strawberry Cheesecake Trifle: For the strawberry layer 2 quarts of fresh strawberries hulled and diced, one can premium strawberry pie filling, granulated sugar and lemon juice.
  • To make the cheesecake layer you’ll need: Softened plain cream cheese, powdered sugar, heavy cream and vanilla extract.
  • You’ll also need one baked angel food cake baked, cooled and cubed. You can make it from scratch, using a box angel food cake mix or purchase one at the grocery store bakery. You could also use my buttermilk pound cake recipe for the cake layer.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a strawberry huller, sharp knife and cutting board, large trifle bowl, large bowl medium bowl, large spoon.
  • Why use pie filling? It’s a shortcut hack to make the strawberry layer more pie-like. If you want to adapt using one of the packets of premade strawberry glaze, you could.
  • You don’t have to get super fancy with the whipped cream on top, unless you want to. It’s perfectly fine to first the top just as you would a cake and decorate it with fresh strawberries.
  • If you don’t have a trifle bowl, any large glass bowl will do. It should be able to hold at least 4 quarts. My rule of thumb with trifle bowls is to go larger rather than smaller. A large bowl is still pretty if the filling doesn’t go to the top but a small bowl overfilled is never a good idea.
  • Serving Options: Birthday parties, church and office potluck gatherings and of course, for the holidays. I make this trifle year-round when I can get my hands on sweet strawberries. Thankfully, that’s not a problem thanks to the fact that my local grocery store always has them in stock. Strawberry shortcake is a given during strawberry picking season, but the colors make it perfection at Christmas and the holiday season, too.
  • Store Strawberry Cheesecake Trifle chilled in the refrigerator for up to 4 days.
Strawberry Cheesecake Trifle

More Strawberry Desserts To Make

Strawberries are readily available year-round. For more ways to add strawberries to the dessert menu checkout these recipes:

 

Strawberry Cheesecake Trifle

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Strawberry Cheesecake Trifle

Prep Time20 minutes
Chill Time4 hours
Course: Dessert
Cuisine: American
Keyword: strawberry-cheesecake-trifle
Servings: 16
Calories: 463kcal
Author: Melissa Sperka

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 blocks plain cream cheese (OR Neufchatel cheese) softened
  • 2 cups powdered sugar divided use
  • 4 cup heavy cream
  • 3 tsp pure vanilla extract divided use
  • 1 angel food or vanilla pound cake cubed

Instructions

  • To make the strawberry layer: Mix together the cubed strawberries with 1/3 cup granulated sugar and 1 juiced lemon. Stir well then set aside to macerate for 10 minutes.
  • Add the strawberry pie filling to the macerated strawberries, mix well. Set aside.
  • To make the cheesecake mousse: Using an electric mixer, whip together cream cheese with 1 1/2 cup powdered sugar and 1 1/2 cups heavy cream. Add 2 teaspoons vanilla. Whip for 2-3 minutes on medium-high speed until creamy, fluffy and combined.
  • In a separate bowl, use the mixer to whip the remaining 2 1/2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip until stiff peaks form, don't overbeat.
  • Fold 2 cups of the whipped cream into the cheesecake mixture by hand. Reserve the remaining whipped cream for the top.
  • To assemble: Alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse in that order. Repeat until all ingredients have been used.
  • Frost the top with the reserved whipped cream and garnish as desired. Chill for at least 4 hours or overnight, prior to serving.
  • Store leftovers chilled for up to 4 days.

Nutrition

Serving: 1serving | Calories: 463kcal | Carbohydrates: 41g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 242mg | Potassium: 175mg | Fiber: 2g | Sugar: 39g | Vitamin A: 883IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

95 Comments

  1. 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.

  2. 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

  3. I made this today for our July 4th celebration. It was delicious and a huge hit. I’ll definitely be making this agsin soon

  4. I used cheery pie filling…couldn’t find strawberry…it was a wonderful substitution.

      1. 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.

  5. Melissa- this one might be crazy, but I don’t understand at what point do I use the pie filling?
    Thanks Marsha

  6. 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.

  7. Hi I live in New Zealand. I dont think we sell strawberry pie filling here. What could I use as analternative?

    1. 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.

  8. 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

  9. 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.

  10. 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.

    1. I’ve tried it. It was a hit with company. They couldn’t get enough.

      Denise (allentown, pa)

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