Strawberry Cheesecake Trifle – Irresistible No-Bake Dessert

You know those days when you want to whip up something fabulous—but your to-do list says otherwise? Yep, we’ve all been there. That’s exactly why I can’t wait to share this little gem with you: the Strawberry Cheesecake Trifle. This is not just a dessert—it’s your sweet, sanity-saving solution for potlucks, dinner parties, or just because it’s Thursday and you deserve something delightful.

Picture this: creamy cheesecake layers, sweetened strawberries that taste like summer, and fluffy cubes of angel food cake all snuggled together in one dish. For another delightful strawberry-infused dessert, check out our Vanilla Cake with Strawberry Filling. It’s like a love letter to your taste buds, without the mess or stress of baking a full Strawberry Cheesecake Trifle.

Whether you’re juggling kids, meetings, or a mountain of laundry, this dessert gives you a big win in a little time. No baking, no fuss, and no judgment if you sneak a spoonful straight from the fridge (we don’t tell).

The best part? This Strawberry Cheesecake Trifle is completely make-ahead friendly, so you can focus on being fabulous, not frazzled. It’s the kind of recipe that makes you look like you tried way harder than you actually did—and honestly, don’t we all need more of those in our lives?

Let’s dive into why this trifle should be your go-to dessert for when life gets deliciously chaotic.

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Why You’ll Love This Strawberry Cheesecake Trifle

• No baking required—because your oven deserves a break too.
• Layers of flavor that look fancy without feeling fussy.
• Kid-approved, party-perfect, and weeknight-worthy.
• Can be made ahead (hello, stress-free hosting!).

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What You’ll Need (Equipment)

Before we dive into layers of deliciousness, let’s talk tools. You won’t need a fancy kitchen or a chef’s certification—just a few basics:

• Hand or stand mixer (either will do, but a stand mixer frees up your arms)
• Two large mixing bowls
• One medium bowl
• Measuring cups and spoons
• Rubber spatula (trust me, you’ll want every bit of that creamy goodness)
• Sharp knife and cutting board
• A trifle dish or any large clear bowl (because presentation matters)
• Plastic wrap or lid (for that make-ahead magic)

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Fresh, Fun & Fabulous Ingredients

Strawberry Cheesecake Trifle Layer:

• 16 oz cream cheese, softened
• 2 cups powdered sugar
• 1 cup sour cream
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup heavy whipping cream
• ½ teaspoon vanilla extract (for the cream)
• 1 tablespoon sugar (for the cream)

Cake Layer:

• Half of a large bakery-style angel food cake, cut into cubes

Strawberry Layer:

• 2 pounds fresh strawberries, hulled and sliced
• 3 tablespoons sugar
• Optional: A splash of almond flavoring

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Step-by-Step: Building Your Strawberry Cheesecake Trifle

Step 1: Prep the Strawberries

Let’s start with the star of this show—those sweet, juicy berries.

• Wash and hull 2 pounds of fresh strawberries.
• Slice them thinly—like the kind you’d lay over cereal or a shortcake.
• Place them in a medium bowl and sprinkle with 3 tablespoons of sugar.
• If you’re going for a grown-up twist, add 2 tablespoons of almond extract. Stir gently.
• Let them sit for about 20–30 minutes. This helps them release their juices and turn into a luscious syrupy layer.

Tip: If your strawberries are super sweet already, go light on the sugar. You’re the boss here.

Step 2: Make the Whipped Cream

Next up—the cloud-like crown of our trifle.

• In a cold mixing bowl, pour in 1 cup of heavy whipping cream.
• Add ½ teaspoon of vanilla extract and 1 tablespoon of sugar.
• Whip on medium-high speed until you get stiff peaks (but not butter!). This usually takes 3–5 minutes.

Don’t overwhip—we want light and fluffy, not curdled. If it looks like it’s about to break up, stop the mixer and walk away triumphantly.

Step 3: Whip Up The Strawberry Cheesecake Trifle Filling

Ah, the creamy heart of your Strawberry Cheesecake Trifle.

• In another bowl, beat 16 oz of softened cream cheese until smooth.
• Gradually add 2 cups of powdered sugar and beat until fluffy.
• Mix in 1 cup of sour cream, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract.
• Fold in the whipped cream you just made. Use a spatula and go gently—this keeps the mixture light and airy.

It should look like whipped clouds of creamy happiness. Resist the urge to eat it all right now (or don’t—we don’t judge here).

Step 4: Cube the Cake

No trifle is complete without a spongey base.

• Take half of a large bakery-style angel food cake and cut it into bite-sized cubes.
• If you’re using a pre-packaged one, make sure it’s soft and fresh.

Pro tip: Day-old angel food cake actually holds up better and soaks in all those lovely juices.

Step 5: Assemble the Trifle

Here’s where the fun begins! Layering your Strawberry Cheesecake Trifle is like creating a delicious edible masterpiece.

Layer 1: Cake

• Start with a layer of cake cubes at the bottom of your trifle bowl. Don’t pack them too tightly—you want space for the cream to seep in.

Layer 2: Cheesecake Cream

• Dollop a generous layer of your cheesecake filling on top. Spread it out with a spatula, like frosting a big, happy cake.

Layer 3: Strawberries

• Spoon over some of those syrupy strawberries. Make sure to include a bit of that juice—it adds flavor and softens the cake.

Repeat: Cake, cheesecake cream, strawberries. Keep going until you run out of ingredients or reach the top of your bowl.

Final touch: Save a handful of pretty strawberries for the top layer. Bonus points for fanning them out like a floral crown.

Cover with plastic wrap and chill for at least 2 hours—or up to 24 hours if you’re making ahead. The longer it sits, the more the flavors meld into that dreamy, creamy perfection.

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Cooking Tips

• Whipped cream woes? If your kitchen is warm, pop your mixing bowl and beaters in the fridge for 10 minutes before whipping. It makes a world of difference.
• Too much cream cheese tang? Add an extra tablespoon of powdered sugar to sweeten things up a bit.
• Want an extra crunch? A sprinkle of crushed graham crackers between layers adds a Strawberry Cheesecake Trifle crust vibe without the effort.
• Feeding a crowd? Double the recipe and layer in a large glass casserole dish—it’s less fancy but just as tasty.

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A Sweet Slice of My Story

The first time I made this Strawberry Cheesecake Trifle, it was a total last-minute “what do I bring to the BBQ?” moment. I had strawberries on the brink, cream cheese in the fridge, and half an angel food cake leftover from a weekend brunch. I threw it all together in a glass bowl and crossed my fingers.

Y’all, I didn’t even get a spoonful before it was gone.

Since then, it’s been my secret weapon. From baby showers to book clubs, this dessert never lets me down—and it won’t let you down either. It’s earned me more compliments than my holiday ham, and that’s saying something.

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Storage Tips to Keep Your Strawberry Cheesecake Trifle Fresh

Let’s be honest—leftovers of this Strawberry Cheesecake Trifle are rare. But if you do manage to save some (gold star for self-control!), here’s how to keep it tasting fabulous:

• Refrigerate It: Cover the trifle tightly with plastic wrap or a lid and store it in the fridge. It will stay fresh for up to 3 days. After that, the strawberries start to weep and the cake gets a bit too soggy.
• Don’t Freeze It: Sadly, this isn’t a freezer-friendly dessert. The creamy layers tend to separate, and the texture goes from dreamy to, well… disappointing.
• Make-Ahead Magic: You can absolutely make this a day in advance. In fact, letting it sit overnight helps the layers blend and soak into each other beautifully. Just hold off on adding any crunchy toppings (like graham crumbs) until serving.

Quick Tip: If you’re making this for a gathering, consider assembling individual servings in mason jars or clear cups. Super cute, and super portable!

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Nutrition: What’s Inside Your Spoonful of Joy

While this Strawberry Cheesecake Trifle is undeniably indulgent, it also has some nutritional wins. Fresh strawberries bring vitamin C, while dairy adds calcium and protein. It’s a treat, not a health food—but hey, life’s about balance, right?

Here’s a closer look at what’s in a serving:

Nutrient	Amount (Per Serving)
Serving Size	1 cup
Calories	~380
Total Fat	23g
Saturated Fat	13g
Unsaturated Fat	8g
Trans Fat	0g
Cholesterol	70mg
Sodium	170mg
Carbohydrates	38g
Fiber	2g
Sugar	30g
Protein	5g
Calcium	120mg (10% DV)
Iron	0.6mg (3% DV)
Potassium	210mg (4% DV)
Vitamin C	45% DV (thanks to the berries)
Vitamin A	8% DV
Vitamin D	4% DV

Keep in mind that these values are approximate and can vary based on the brand of ingredients you use and portion size. But bottom line? This dessert is rich, satisfying, and perfect for sharing.

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Timing Is Everything (But This One’s Pretty Quick!)

This Strawberry Cheesecake Trifle fits perfectly into a busy lifestyle. There’s no oven to preheat, no timer to obsess over, and no need to rush. Here’s a breakdown of how long you’ll need to create this sweet, crowd-pleasing masterpiece:

Prep Time	25 minutes
Cook Time	0 minutes (No cooking—hallelujah!)
Chilling Time	At least 2 hours (overnight is even better!)
Total Time	About 2 hours 25 minutes

💡 Pro Tip: If you’re really tight on time, a 1-hour chill will still taste amazing—it just won’t be as melded.

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Yield

This recipe is perfect for feeding a crowd—or sneaking a few spoonfuls yourself and still having plenty left.

| Servings | 10–12 generous portions |

If you’re making it in a standard trifle dish or a 3-quart bowl, this will layer beautifully. For smaller gatherings, halve the ingredients or prepare in individual cups for easy portion control (and Pinterest-worthy presentation).

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Cuisine

| Cuisine | American |

This modern American classic combines easy ingredients and comfort-food charm with just the right amount of flair. Think Sunday picnic meets “I-made-this-in-under-30-minutes” brilliance.

So, there you have it—a dessert that looks like a showstopper, tastes like a dream, and doesn’t demand hours in the kitchen. Whether you’re prepping for a holiday dinner, a summer potluck, or just craving something sweet on a random Wednesday, this Strawberry Cheesecake Trifle is the kind of recipe that makes life feel a little more delicious.

It’s creamy, fruity, and just the right amount of indulgent—kind of like a big hug in a glass bowl. And let’s be honest, we all need a recipe like this in our back pocket: one that wows a crowd but still leaves you with energy to enjoy the moment.

Try it once, and I have a feeling it’ll become your go-to too. And when it does? Don’t be surprised if someone asks, “Did you really make this?” Just smile and say, “Sure did.” Then go ahead and take that extra bite—because this Strawberry Cheesecake Trifle is just too good not to.

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Frequently Asked Questions

Can I use frozen strawberries in this Strawberry Cheesecake Trifle?

Can I substitute the angel food cake with another type of cake?

Definitely! Pound cake, sponge cake, or even vanilla loaf cake work great in a Strawberry Cheesecake Trifle. Just make sure it’s not too dense—lighter cakes soak up the creamy layers beautifully.

Can I make this Strawberry Cheesecake Trifle ahead of time?

Yes! It’s actually better when made ahead. Chill it for at least 2 hours, but overnight is ideal. It gives all the layers time to mingle and become extra delicious.

How do I store leftovers?

Leftover trifle should be covered and stored in the refrigerator. It stays tasty for up to 3 days, though the texture gets softer over time. Not ideal for freezing, but let’s be real—it usually disappears before then.

Is there an alcohol-free version of Strawberry Cheesecake Trifle?

Absolutely Yes. The Amaretto is not important to use it, we recommend to replace it with a splash of almond or vanilla extract for flavor without the booze. Your Strawberry Cheesecake Trifle will still be every bit as fabulous.

Can I make this gluten-free?

Yes! Just use a gluten-free angel food cake or sponge cake. Everything else in the recipe is naturally gluten-free. Easy Peasy. 🍰😋