Strawberry Cheesecake Trifle That Looks Like a Pastry Case
Three layers of creamy cheesecake, macerated strawberries, and pound cake cubes come together in 20 minutes of hands-on time. The glass bowl does all the visual work for you.
Equipment
- 2.5- to 3-quart glass trifle bowl
- Electric hand mixer or stand mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Small skillet
- Spatula
Ingredients
- 1 loaf store-bought pound cake (10–12 oz)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar, divided
- 1 tsp vanilla extract
- 2 cups heavy cream, divided
- 1 lb fresh strawberries
- 1/4 cup strawberry jam
- 1 tbsp fresh lemon juice
- 1/4 cup sliced almonds
- Lemon zest and fresh mint for garnish
Instructions
- Macerate the berries: Hull and slice the strawberries into even 1/4-inch pieces. Toss them in a medium bowl with 2 tablespoons sugar, strawberry jam, and lemon juice. Let sit at room temperature while you prepare the cream layers.
- Toast the almonds: In a small dry skillet over medium heat, toast the sliced almonds for 2–3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.
- Make the cheesecake layer: In a large bowl, beat softened cream cheese with remaining 1/4 cup sugar and vanilla extract until smooth and fluffy, about 2 minutes. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture in two additions, gently, until just combined.
- Whip the topping cream: In the same bowl, whip the remaining 1 cup heavy cream with 1 tablespoon sugar (optional) to soft peaks. Set aside in the fridge.
- Assemble the trifle: Cut pound cake into 3/4-inch cubes. Arrange half the cubes in a single layer in the bottom of the trifle bowl. Spoon half the macerated strawberries and their syrup over the cake. Spoon half the cheesecake cream over the strawberries and spread gently to the edges.
- Repeat layers: Add remaining cake cubes, remaining strawberries (with syrup), and remaining cheesecake cream. Spread evenly. Top with whipped cream, swirling decoratively.
- Garnish: Arrange reserved fresh strawberry slices on top. Sprinkle toasted almonds, mint leaves, and a fine grating of lemon zest.
- Chill: Cover loosely and refrigerate for at least 2 hours, preferably 4, before serving. Serve cold or cool room temperature.
Notes
Storage: Covered in fridge up to 3 days. Freezing not recommended. Gluten-free: Use gluten-free pound cake. Dairy-free: Use dairy-free cream cheese and coconut cream. Maceration time: Minimum 10 minutes, preferably 30 — the syrup is key for the texture.