Indulge in this delightful Strawberry Shortcake Trifle, a layered dessert featuring fresh strawberries, creamy cheesecake filling, and light angel food cake. For a traditional version, check out our Strawberry Shortcake Recipe.
A classic trifle is a beloved English dessert composed of layers of cake, custard, fruit, and whipped cream. This strawberry shortcake trifle embodies all those elements, making it the perfect summer treat. If you’re feeling ambitious, you can even bake your own angel food cake. For another take on this favorite, try our Sheet Pan Strawberry Shortcake piled high with all the flavors you love.
Strawberry Shortcake Trifle Ingredients
Strawberries: Fresh strawberries are ideal for this recipe, but thawed frozen strawberries will also work. When using fresh strawberries, wash and hull them properly. Instead of cutting off the tops straight across, insert a sharp knife at an angle and rotate around the stem to remove it. Then, cut the strawberries into quarters.
Preserves: Opt for strawberry preserves that contain pieces of fruit, as opposed to jam or jelly, which are more syrupy. The fruit pieces add texture to the trifle.
Sweetened Condensed Milk: This ingredient is crucial for the sweet cheesecake filling. Be sure not to substitute it with evaporated milk. You’ll only need half a can (7 ounces or 198 grams). While it might seem inconvenient, using the full amount results in too much filling.
Whipped Cream: You’ll need one 8-ounce (226 grams) tub of whipped topping like Cool Whip to fold into the cream cheese mixture. Alternatively, you can make your own whipped cream for a fresher taste.
Angel Food Cake: You can purchase a pre-made angel food cake or bake your own homemade version for an extra special touch.
Assembling the Trifle
To assemble the strawberry shortcake trifle, a trifle dish is ideal. If you don’t have one, a large glass bowl or vase works just as well—the key is to showcase the beautiful layers of this dessert.
- Layer the Cake: Place one-third of the cubed angel food cake at the bottom of the trifle dish or glass bowl.
- Add Strawberry Mixture: Spoon one-third of the strawberry mixture over the cake layer.
- Add Cheesecake Filling: Spread one-third of the cheesecake filling over the strawberries.
- Repeat Layers: Repeat these layers two more times to fill the trifle dish.
- Chill: Refrigerate the assembled trifle until you’re ready to serve.
How to Store Strawberry Trifle
For the best flavor and texture, serve this dessert the same day it’s made. If you have leftovers, cover the trifle loosely and store it in the refrigerator for up to three days. Keep in mind that the cake may become soggy the longer it sits.
Ingredients
- 2 pounds fresh strawberries, cut into quarters (approximately 4½ cups or 680 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup strawberry preserves (80 grams)
- 4 ounces cream cheese, softened (115 grams)
- ½ can (7 ounces) sweetened condensed milk (200 grams)
- 8 ounces whipped cream (230 grams)
- 1 angel food cake, cut into bite-sized cubes
Instructions
Prepare Strawberry Mixture:
In a medium bowl, combine the quartered strawberries, granulated sugar, and strawberry preserves.
Mix well and place in the refrigerator to chill while you prepare the other components.
Make Cheesecake Filling:
In a separate medium mixing bowl, use a hand mixer to blend the softened cream cheese and sweetened condensed milk until smooth.
Gently fold in the whipped cream until fully incorporated.
Assemble the Trifle:
In a large trifle bowl or glass dish, layer one-third of the cubed angel food cake on the bottom.
Top the cake layer with one-third of the strawberry mixture.
Spread one-third of the cheesecake filling over the strawberries.
Repeat these layers two more times to create a beautiful, layered dessert.
Chill and Serve:
Refrigerate the trifle until you’re ready to serve.
Enjoy this refreshing Strawberry Shortcake Trifle with family and friends!
