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Strawberry Cheesecake Trifle

 Strawberry Cheesecake Trifle
For a fantastic finale, this trifle makes any meal a special one. Because it is best made ahead so the flavors can blend, there's no last-minute fuss.—Marnie Stoughton, Glenburnie, Ontario
14-16 ServingsPrep: 20 min. + chilling


  • 2 pints fresh strawberries, sliced
  • 1 cup sugar, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons orange juice
  • 3 cups heavy whipping cream, whipped
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
  • 3 ounces semisweet chocolate, grated
  • Chocolate curls and additional strawberries, optional


  • In a bowl, toss strawberries with 1/2 cup sugar; set aside.
  • In a bowl, beat cream cheese, orange juice and remaining sugar until
  • smooth. Fold in the whipped cream; set aside.
  • Drain strawberries, reserving juice; set the berries aside. Gently
  • toss cake cubes with reserved juice. Place half of the cake in a
  • 4-qt. trifle dish or serving bowl. Top with a third of the cream
  • cheese mixture, half of the strawberries and half of the grated
  • chocolate. Repeat layers. Top with remaining cream cheese mixture.
  • Garnish with chocolate curls and strawberries if desired. Cover and
  • refrigerate for at least 4 hours. Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 each) equals 344 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 129 mg sodium,

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Strawberry Cheesecake Trifle (continued)

Nutritional Facts: 28 g carbohydrate, 1 g fiber, 4 g protein.