Strawberry Cheesecake Trifle

Bright, creamy, and impossibly pretty — a Strawberry Cheesecake Trifle is everything you love about strawberry cheesecake, broken into layers and served in a glass bowl so every bite shows off cake, fruit, cheesecake cream and clouds of whipped cream. Below is a single, complete recipe (with shortcut options) plus an exact, step-by-step method so you can build a confident, restaurant-worthy trifle at home.

Yield & timing

• Makes: 8–10 servings (in a 2.5–3 L / 10–12 cup trifle bowl).
• Active prep: ~40–60 minutes (depends on whether you make cake from scratch).
• Chill time: minimum 2 hours; best chilled overnight for flavors to marry.

Equipment

• 2.5–3 L (10–12 cup) trifle bowl or large clear glass bowl
• Electric mixer (hand or stand) or whisk
• Medium saucepan (for compote, optional)
• Large bowl, spatula, measuring cups & spoons, knife, cutting board

Ingredients

Cake layer (choose one)

Shortcut: 1 store-bought pound cake or angel food cake, about 400–450 g (14–16 oz), cubed.
From scratch (small quick vanilla cake):

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (85 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup (120 ml) whole milk

Strawberry layer

• 1 lb (450 g) fresh strawberries, hulled and sliced (reserve a handful whole for garnish)
• 1/3–1/2 cup (67–100 g) granulated sugar (adjust by berry sweetness)
• 1 tbsp (15 ml) lemon juice
• Optional quick compote thickener: 1 tsp cornstarch + 1 tbsp water (only if cooking the compote)

Cheesecake filling

• 16 oz (450 g) cream cheese, softened to room temperature
• 1 cup (120 g) powdered (icing) sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp (15 ml) lemon juice or zest of 1 lemon (optional, for brightness)
• 1 cup (240 ml) heavy (whipping) cream, cold — whipped to stiff peaks and folded in

Whipped topping

• 1 cup (240 ml) heavy cream, cold
• 2 tbsp (15–20 g) powdered sugar
• 1/2 tsp vanilla extract

Crunch/garnish

• 1 cup (100 g) crushed graham crackers, digestive biscuits, or shortbread
• Fresh whole strawberries, extra lemon zest, or chocolate shavings for finish

Why these components work

• Cake provides structure and absorbs strawberry juices.
• Cooked or macerated strawberries add bright, juicy contrast.
• The cream-cheese layer gives the tang and density of cheesecake without baking.
• Whipped cream lightens the whole dessert so it never feels heavy.

Step-by-step method

1 — Prepare the cake (or cube the shortcut cake)

If making the quick vanilla cake: preheat oven to 350°F (175°C). Whisk flour, baking powder, salt. In a bowl beat butter + sugar until pale; add eggs one at a time, then vanilla. Alternate adding dry mix and milk until just combined. Pour into a greased 8×8-inch or small 9-inch round pan; bake 22–28 minutes until a toothpick comes out clean. Cool, then cut into 1–1.5 cm (½ inch) cubes.

If using store-bought pound cake: slice into 1–1.5 cm (½ inch) cubes and set aside.

2 — Macerate or cook the strawberries

• For macerated (fresh, juicy) strawberries: toss sliced strawberries with 1/3 cup (67 g) sugar and 1 tbsp lemon juice. Let sit at room temperature 15–30 minutes. Drain out extra liquid if you don’t want the trifle too soggy — reserve a few tablespoons of the syrup for brushing the cake if desired.
• For compote (thicker, spoonable): place the sugared strawberries and lemon juice in a small saucepan over medium heat. Stir and simmer 5–8 minutes until juices form. If you want it thicker, stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the pan and cook 1 more minute until slightly thickened. Remove from heat and cool to room temperature.

Tip: use a mix — some macerated (fresh) slices and some simmered compote — for textural interest.

3 — Make the cheesecake filling

1. In a large bowl, beat 16 oz (450 g) cream cheese until completely smooth (no lumps).
2. Beat in 1 cup (120 g) powdered sugar, 1 tsp vanilla, and 1 tbsp lemon juice/zest until silky. Taste — adjust sugar or lemon.
3. In a separate chilled bowl whip 1 cup (240 ml) heavy cream to stiff peaks.
4. Fold whipped cream gently into the cream-cheese mixture using a spatula until uniform and light. This is your cheesecake layer.

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