Home » Desserts » Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

posted by Liz Berg on July 5, 2026

This Strawberry Cheesecake Trifle Recipe features layers of sweetened berries doused with Amaretto, angel food cake cubes, and luscious cheesecake filling, lightened with whipped cream.

I was hosting a brunch at my house, and that called for a lovely fruit-filled dessert recipe. Adding a Homemade Cheesecake twist to a Trifle Recipe was brilliant.

Strawberry Cheesecake Trifle in a glass trifle bowl topped with 3 whole strawberries.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like:

7 Useful Tools:

8 Strawberry Cheesecake Trifle Recipe

Why You Must Make

A store-bought angel food cake made quick work of the preparation.
Since this is a no-bake trifle dessert, it’s perfect for hot summer days when you don’t want to turn on the oven and holidays when the oven is often filled with turkey and casseroles!
The presentation of this Strawberry Trifle is stunning!!!
Not exactly healthy food, but this strawberry trifle is lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.
Comment via Pinterest: OMG, this summer dessert is absolutely delicious! Have to make it during strawberry season to use the best berries. My whole family raved about it! Will be a new summer fave!

Ingredient Notes

Kitchen Staples – Powdered Sugar (sifting first creates the smoothest mixture), Sugar, Real Vanilla Extract (not artificially flavored)
Cream Cheese – Full-fat; Have at room temperature for smoother blending. If you mix it into the filling when it’s cold, there will be little beads of cream cheese throughout, instead of being homogeneous.
Sour Cream – Full Fat.
Almond Extract – I use the Penzeys or Nielsen-Massey brands.
Heavy Cream – 36% butterfat.
Angel Food Cake – Store-bought is fine; cut into cubes. Use a Serrated Knife to saw into cubes. This will help make the cleanest slices without compressing the cake.
Fresh Strawberries – Hull (remove the leafy green top, stem, and any of the visible white core), and slice.
Amaretto – An almond liqueur. Alcohol is a flavor enhancer, but it is an optional ingredient if you prefer to avoid alcohol. Find this at your local liquor store or wherever you can purchase alcoholic beverages.

A close up strawberry cheesecake trifle topped with 3 strawberries

How to Make

Layer berries, then angel food cake.
Spread the cheesecake layer over the cake.

Process shots 3 and 4 for strawberry trifle with numbers.

Repeat the layer.
Use an offset spatula to smooth the top. Chill until ready to serve.

Expert Tips:

Since a trifle is made in a special, straight-sided glass bowl, care is needed to make a beautiful presentation. Smears up and down the sides of the container defeats the purpose of using a transparent serving piece.

PRO-Tip: Save this recipe for strawberry season or around the holidays when you can often find some lovely fresh berries.
PRO-Tip: Look for fresh, fragrant strawberries. Look for red berries without white or yellow patches, and inspect the seeds covering the berries. If they look dry and brown, it’s also a sign that the berries are old.
PRO-Tip: Slice your angel food cake with a serrated knife. Sawing will make cleaner cubes. Using a straight-edged knife will compress the cake when you try to cut it.
Carefully layer the bottom layer. First, place the berries in the center of the bowl, and then move them towards the perimeter to avoid spattering the sides.
Since the cake pieces don’t leave marks, the goal is to layer them, trying to aim for an even top.
The cheesecake, custard, or pudding layer, depending on your recipe, must be added with care. With fat as an ingredient, it’s hard to clean any marks off the bowl without using Windex, which you don’t want to use around anything edible!
PRO-Tip: Mindfully add the custard to the center, then use an offset spatula or spoon to carefully spread it towards the edges to make an even layer.
Garnish the top of your trifle with a few whole berries and even a sprig of mint for color.
The servings vary depending on the size of your trifle bowl, but this does feed a crowd. If you don’t have a trifle bowl, any clear container will do. The glorious layers in this strawberry trifle recipe will wow your guests!
You’ll also love this Berry Trifle Recipe!

Frequently Asked Questions

What is a Trifle?

A trifle is a very forgiving and adaptable layered dessert. Originally from England, trifles were made of sponge cake fingers soaked in sherry and covered with jam, candied or fresh fruit, and custard.

Angel food cake was used in this recipe, but trifles are also made with pound cake or ladyfingers.
It’s traditionally served in a footed glass trifle bowl that showcases the beautiful layers.

The first mention of a trifle in a cookbook was in the late 1500s. Gelatin made from the bones of calves’ feet was utilized to make the jelly or jam back in that era.

How Can You Adapt a Trifle Recipe?

The cake pieces are often soaked with liquor like sweet sherry, port, Madeira, or whiskey, but I love sprinkling in a liqueur such as Chambord, Amaretto, or Grand Marnier for a less boozy taste. In this recipe, the Amaretto was added to the berries to keep the cake nice and white.

Ditch the angel food cake and use sponge cake or ladyfingers instead.

Jam is an ingredient in a classic English trifle, but I did not use any in this Strawberry Cheesecake Trifle. It is spread on the cake pieces for another delicious element. Feel free to add a jam that coordinates with the flavors in your trifle.

Can Trifle Be Made Ahead of Time?

It needs at least 4 hours in the refrigerator so the berry juices can soak into the cake cubes. And it can be made the day before you plan to serve it.

Useful Tools:

Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

The Recipe: