Strawberry Cheesecake Trifle

Cheesecake layer:

  •  16 oz cream cheese, at room temperature
  •  2 cups powdered sugar
  •  1 cup sour cream
  •  1/2 teaspoon vanilla extract
  •  1/4 teaspoon almond extract
  •  1 cup heavy whipping cream
  •  1/2 teaspoon vanilla extract (to add to cream)
  •  1 tablespoon sugar (to add to cream)

Cake layer:

  •  1 angel food cake, cut into cubes (I only used half a large bakery angel food cake)
  • Strawberry layer:
  •  2 pounds of fresh strawberries, hulled and sliced
  •  3 tablespoons sugar
  •  2 tablespoons Amaretto, optional


  1. In a large bowl, cream together cream cheese and powdered sugar; add sour cream, vanilla and almond extracts. Set aside. In a small deep metal chilled bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Set aside.
  2. Combine strawberries, sugar and Amaretto. Layer in large glass trifle pedestal bowl, starting with strawberries, then a layer of cake, followed by a layer of the cheesecake filling. Repeat, ending with the filling.
  3. Cover with plastic wrap and chill well before serving.


  • Servings will vary depending on the size of your trifle bowl.
  • This article and recipe adapted from this site

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