Ingredients (serves ~6–8)
For the cake layer:
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1 store-bought pound cake or angel food cake (about 8 oz), cut into 1-inch cubes
For the cheesecake layer:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream
For the strawberry layer:
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2 cups fresh strawberries, hulled and sliced
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2–3 tbsp sugar (optional, for macerating strawberries)
Optional garnish:
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Graham cracker crumbs
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Extra strawberries
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Whipped cream
Instructions
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Prep the strawberries:
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Toss sliced strawberries with sugar and let sit for 10–15 minutes to release their juices.
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Make the cheesecake cream:
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In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
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Layer the trifle:
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In a large glass bowl or individual cups, start with a layer of cake cubes.
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Add a layer of cheesecake cream.
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Add a layer of strawberries (with some of their juice).
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Repeat layers until the bowl is filled, ending with cheesecake cream on top.
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Optional garnish:
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Sprinkle crushed graham crackers, extra strawberries, or a dollop of whipped cream on top.
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Chill:
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Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.
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Tips
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Cake choice: Pound cake gives a dense texture; angel food cake makes it lighter.
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Make ahead: This dessert is ideal for preparing a day ahead; flavors improve as it chills.
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Extra flavor: Add a splash of strawberry liqueur or a drizzle of strawberry syrup between layers for a grown-up twist.
If you want, I can also give a mini trifle cup version for single servings that’s perfect for parties or grab-and-go desserts.
Do you want me to share that version?
