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Strawberry Cheesecake Trifle

No-Bake Strawberry Cheesecake Trifle

This stunning, easy-to-make trifle layers moist pound cake, sweet macerated strawberries, and a luscious, airy no-bake cheesecake filling, perfect for a summer gathering.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake Base
  • 1 (10-ounce) frozen pound cake, thawed, or 1 homemade pound cake Sliced 3/4-inch thick or cubed
  • 1/4 cup heavy cream or milk Optional, for moistening the cake
For the Macerated Strawberries
  • 2 pounds fresh strawberries Hulled and sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon juice Optional
For the No-Bake Cheesecake Filling & Whipped Cream
  • 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar, sifted For the filling
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 3 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar Additional, for the whipped cream topping

Equipment

  • Large, clear glass trifle bowl (10-12 cup capacity)
  • Stand Mixer (or Hand Mixer)
  • Rubber Spatula
  • Mixing Bowls

Method
 

Preparation Steps
  1. In a medium bowl, combine the sliced strawberries, 1/2 cup of granulated sugar, and the lemon juice (if using). Gently toss until coated. Set aside at room temperature for 30 to 45 minutes to allow the berries to macerate and release their sweet juices.
  2. Pour the cold heavy whipping cream (3 cups) into a stand mixer bowl. Whip on medium speed until soft peaks form. Gradually add the 1/2 cup of additional powdered sugar and continue whipping until stiff peaks form. Reserve 1 1/2 cups of this whipped cream for the top layer and decoration.
  3. In a separate large bowl, beat the softened cream cheese until completely smooth. Add the 1 1/2 cups of sifted powdered sugar and vanilla extract, beating until light and airy. Mix in the sour cream until just combined.
  4. Take the remaining whipped cream (the amount not reserved for topping, approximately 1 1/2 cups) and gently fold it into the cream cheese mixture using a rubber spatula. This creates the light and airy no-bake cheesecake filling.
Trifle Assembly
  1. Cut the thawed pound cake into 3/4-inch thick slices or cubes. Arrange the first half of the cake pieces in an even layer across the bottom of the clear glass trifle bowl. If desired, lightly drizzle this layer with 1-2 tablespoons of milk/cream or strawberry juice for extra moisture.
  2. Spread half of the prepared cheesecake filling evenly over the pound cake layer. Follow with half of the macerated strawberries, ensuring you spoon some of the syrup over the filling.
  3. Place the remaining pound cake slices or cubes over the strawberries. Spread the remaining cheesecake filling over the cake, followed by the rest of the strawberries and their juices.
  4. Top the trifle with the reserved 1 1/2 cups of whipped cream. Spread it smoothly or pipe it decoratively. Garnish the top with a few fresh strawberry slices or whole berries.
  5. Cover the trifle loosely and refrigerate for a minimum of 4 hours, but preferably 8 hours or overnight. This crucial chilling time allows the flavors to meld and the cake layers to soften. Serve chilled directly from the trifle bowl.

Notes

For a richer flavor, you can substitute the sour cream in the filling with a tablespoon of good quality vanilla bean paste. Ensure all dairy ingredients (cream cheese and whipping cream) are very cold for the whipped cream, but the cream cheese is at room temperature for the filling to prevent lumps.