Layered Strawberry Trifle

This Layered Strawberry Trifle recipe is super easy to make.

Layered Strawberry Trifle

The flavors are great together, and it’s a super impressive dessert for spring or summer… or whenever you can find the best, juicy strawberries!  Add in other berries for a berry-licious recipe!  In fact, if you add fresh blueberries… it will turn into a pretty, impressive festive summer recipe for 4th of July and barbecues.

Layered Strawberry Trifle

How to make a Layered Strawberry Trifle:

First you need a trifle bowl.  HERE is a classic trifle bowl that you can order on Amazon.  If you don’t want to purchase a trifle bowl, you can use a glass bowl of any kind.  And if you don’t have a glass bowl, you can use a regular, taller bowl (the layers won’t show though).

You’ll be making a simple lemon syrup.  But there’s no baking involved!  You can buy a regular pound cake at your market’s bakery.  You’ll cut it into slices, brush it with lemon syrup and then cut it into chunks.

You’ll also be making a sweetened whipped cream.  Cream cheese, sugar and heavy whipping cream are combined to make the most delicious sweetened whipped cream ever!

Layered Strawberry Trifle

Assembling the trifle:

In the trifle bowl, layer chunks of cake, then sweetened whipped cream, then fresh strawberries.  Then the layers are repeated.  It’s such a pretty dessert!

This is such an easy recipe to make, and everyone really loves seeing it served as dessert.  It’s a delicious dessert too.  I love the sweetened whipped cream.  It totally connects everything together in a good way!

Layered Strawberry Trifle

Here are a few more strawberry dessert recipes you might like to try:

Layered Strawberry Trifle

Strawberries are layered with cake and sweetened whipped cream to create a delicious trifle.

Course Dessert
Cuisine American
Keyword layered strawberry trifle, strawberry trifle
Prep Time 25 minutes
Cook Time 2 minutes
Chill Time: 1 hour
Servings 8 servings
Calories 497 kcal

Ingredients

LEMON SYRUP:

  • 1/4 cup granulated white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup water

LAYERS:

  • 20 ounces pound cake or butter loaf (Store bought is okay)
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup granulated white sugar
  • 1 cup heavy whipping cream
  • 6 cups fresh strawberries, trimmed and halved

Instructions

PREPARE THE LEMON SYRUP:

  1. In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.

ASSEMBLE THE TRIFLE:

  1. Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.

  2. Use an electric mixer to beat the cream cheese with the sugar on high speed until light and fluffy. Reduce the speed to medium and slowly add the cream. Continue beating until the mixture resembles soft whipped cream.

  3. Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.

  4. Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Recipe Notes

  • For a lower fat version, try fat-free pound cake and reduced-fat cream cheese.
  • Try substituting raspberries or blueberries for strawberries, or use a mixture of all three berries.
Nutrition Facts
Layered Strawberry Trifle
Amount Per Serving (1 serving)
Calories 497 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 144mg48%
Sodium 484mg21%
Potassium 305mg9%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 47g52%
Protein 7g14%
Vitamin A 940IU19%
Vitamin C 66.7mg81%
Calcium 114mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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Comments

  • ingrid wrote:

    Hi, I wanted to let you know that I made this for Easter. My children adored it, just as I knew they would. I added the zest of the lemon I juiced to the sugar, water, and lemon juice mixture. I don’t know if that changed things but that syrup was puckerlicious! To really kick up the lemoniness I added lemon zest and a generous squeeze of lemon juice to my strawberries. I also added some of the left over lemon syrup to the cream mixture. It all sounds like it would be too lemon but it really wasn’t.

    Thanks for the recipe!
    ~ingrid

    • Lori Lange wrote:

      Ingrid- your changes sound wonderful! I’m glad this turned out so well for you.

  • Angie wrote:

    What a great looking dessert, perfect for strawberry season!

  • Charles Thompson wrote:

    Congratulations! And what a beautiful dessert too. As you say – perfect for the warming weather.

  • Jen Schall wrote:

    Looks great! I haven’t made a trifle in a while, but now I am totally craving it. 🙂

  • Cheryl wrote:

    yum! a nice alternative to the chocolate trifle!

  • Kitchen Monki Dan wrote:

    love trifle! perfect and refreshing for the warmer weather that’s approaching!

  • A Bowl Of Mush wrote:

    looks gorgeous! I looove trifle!