Strawberry Trifle is layers of strawberry cake, cream cheese, whipped topping and fresh strawberries. It’s a light and decadent dessert.
Spring is one of my favorite seasons. Why do you ask? Because I love the fresh strawberry season. Here in the south strawberry season starts as early as February and I can’t wait. Knowing that fresh strawberry season is right around the corner I’m dreaming of all the delicious ways that I can use the flavorful and sweet ripe berries. This Strawberry Trifle is the first thing that I will make as it’s at the top of my dessert list!
Frequently Asked Questions About Strawberry Trifle
Can I use frozen strawberries in Strawberry Trifle
It’s best to use fresh strawberries to make your strawberry trifle. However, if you can’t find fresh strawberries you can use frozen WHOLE strawberries. I do not recommend using the pre sliced strawberries that are in a glaze unless you drain them first. You don’t want the liquid glaze on your trifle as it will make it too runny.
What other types of cake can I use
I really enjoy the flavor of the strawberry cake. However, you can use any type of cake that you would like. Pound cake or Angel Food Cake would also work great in this Strawberry Trifle. You could also use a vanilla or butter cake mix if that’s what you already have on hand.
How many layers does Strawberry Trifle have
I always make at least three layers of trifle. It will depend on the size of your trifle dish but I I personally prefer three layers.
What type of bowl should I use to serve Trifle
Well the easiest answer to this question is a trifle bowl of course! I know! Genius name for the bowl right? If you don’t have a trifle bowl any type of deep bowl would work. I’ve also turned a glass cake plate lid cupside down and used the inside of the glass cake plate lid as a bowl and then turned the stand upside down to use it as a bottom to hold up the bowl.
Best Ever Strawberry Trifle
Strawberry cake mix with ingredients to make cake OR your favorite homemade strawberry cake
1 (8 ounce) package cream cheese, softened
2 pounds strawberries, divided
1 cup powdered sugar
1 teaspoon vanilla
2 (8 ounce) containers frozen whipped topping, thawed
How To Make
Preheat the oven to 350 degrees and prepare a large (18×13) rimmed baking sheet with parchment paper. Spritz the paper with nonstick cooking spray.
Mix together ingredients for cake and pour evenly onto the parchment lined baking sheet. Bake for 12 to 14 minutes, checking for doneness by inserting a toothpick in the middle. When the toothpick returns clean, remove the cake from the oven and allow it to cool completely.
Meanwhile, hull and coarsely chop about 1 cup of strawberries.
Mix together the cream cheese, powdered sugar, and vanilla. Mix until smooth. Stir in the chopped strawberries. Fold in one container of whipped topping.
Hull and slice the remaining strawberries, saving a few for garnish if desired.
Cut cake into squares.
In the bottom of a trifle bowl, create a layer of cake squares. Over the cake squares, dollop about half of the cream cheese strawberry mixture. Smooth to create an even layer.
Top the cream cheese layer with a layer of sliced strawberries.
Repeat the layers once, pressing down the layers if needed.
Cover and refrigerate at least 2 hours prior to serving. May be refrigerated up to two days prior to serving.
When ready to serve, remove from the refrigerator and top the trifle with the second container of whipped topping, decorating as desired.
Cooking Tips
Want to make your recipe even yummier? Add a half of cup of granulated sugar to your strawberries and allow them to sit for at least two hours. Drain off the syrup and then use the sweetened strawberries in your trifle.
Save time and use a store bought pound or angel food cake instead of making your own.
Can I make Trifle the day ahead
I don’t recommend making your trifle the day ahead as it can get a little watery from the the water in the strawberries. You can however, make your cake and whip up your cream cheese and sugar and have them ready to assemble top save time on making it the same day you want to serve it.
More Dessert Recipes
Chocolate Strawberry Layer Cake
Best Ever Strawberry Trifle
Equipment
- Trifle Bowl or deep bowl
Ingredients
- 1 box Strawberry cake mix with ingredients to make cake OR your favorite homemade strawberry cake
- 8 oz cream cheese softened
- 2 pounds strawberries divided
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 16 oz whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees and prepare a large (18×13) rimmed baking sheet with parchment paper. Spritz the paper with nonstick cooking spray.
- Mix together ingredients for cake and pour evenly onto the parchment lined baking sheet. Bake for 12 to 14 minutes, checking for doneness by inserting a toothpick in the middle. When the toothpick returns clean, remove the cake from the oven and allow it to cool completely.
- Meanwhile, hull and coarsely chop about 1 cup of strawberries.
- Mix together the cream cheese, powdered sugar, and vanilla. Mix until smooth. Stir in the chopped strawberries. Fold in one container of whipped topping.
- Hull and slice the remaining strawberries, saving a few for garnish if desired.
- Cut cake into squares.
- In the bottom of a trifle bowl, create a layer of cake squares. Over the cake squares, dollop about half of the cream cheese strawberry mixture. Smooth to create an even layer.
- Top the cream cheese layer with a layer of sliced strawberries.
- Repeat the layers once, pressing down the layers if needed.
- Cover and refrigerate at least 2 hours prior to serving. May be refrigerate up to two days prior to serving.
- When ready to serve, remove from the refrigerator and top the trifle with the second container of whipped topping, decorating as desired.