Ingredients

1 strawberry cake (use a cake mix and bake in a 9×13 baking dish, cooled completely)

8 ounces cream cheese, softened

1 tablespoon vanilla extract

3.4 ounces cheesecake pudding mix (unprepared)

3½ cups heavy whipping cream, divided into 1½ cups and 2 cups

¾ cup powdered sugar, divided into ½ cup and ¼ cup

2 pounds fresh strawberries, stems removed and sliced

Instructions

Step 1: Remove the cooled cake from the baking dish and slice into ¾ to 1-inch cubes. Set aside.

Step 2: In a large mixing bowl, use a hand mixer to beat together the softened cream cheese and vanilla extract until smooth.

Step 3: Beat in the cheesecake pudding mix until fully combined. The mixture will be thick and lumpy.

Step 4: Slowly drizzle in 1½ cups of the heavy cream, beating on low constantly and fully incorporating each drizzle (about ⅛ cup at a time) before adding the next.

Step 5: When the mixture is smooth and creamy, add ½ cup of powdered sugar and beat until combined.

Step 6: Gently fold fresh sliced strawberries into the cream cheese mixture, reserving about 1 cup of strawberries for garnish.

Step 7: Build the trifle by layering one-third of the cake cubes, half of the strawberry and cream mixture, another third of the cake cubes, the remaining strawberry mixture, and finish with the last cake pieces.

Step 8: In a stand mixer bowl (or using a hand mixer with a whisk attachment), beat the remaining 2 cups of heavy cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue beating until stiff peaks form.

Step 9: Top the trifle with large dollops or piped whipped cream around the edges. Arrange the reserved strawberry slices in the center, add one more dollop of whipped cream in the middle, and garnish with a halved strawberry with stem for a decorative finish.

Tips & Variations

For extra flavor, brush the cake cubes with a splash of strawberry syrup or liqueur before layering.

Use frozen strawberries if fresh ones are out of season—thaw and drain well before adding.

Substitute the strawberry cake with vanilla or angel food cake for a different twist.

Pipe the whipped cream using a star tip to create a professional look.

FAQs

Can I make this trifle ahead of time?

Yes, you can assemble the trifle a few hours ahead and keep it refrigerated. For best texture, add the whipped cream topping just before serving to keep it fresh and fluffy.

What can I substitute if I don’t have cheesecake pudding mix?

If you don’t have cheesecake pudding mix, you can use plain cream cheese combined with a bit of sugar and vanilla extract, then fold in some prepared whipped topping or additional heavy cream to mimic the texture and flavor.