Strawberry Trifle
User Reviews
5
Strawberry Trifle
Description
Strawberry Trifle assembles layers of angel food cake, sweetened strawberry slices, and an orange-infused cream cheese and whipped cream blend. The strawberries macerated with sugar produce a syrup that soaks into the cake, enhancing its texture. Cream cheese mixed with orange zest and juice introduces a subtle citrus tang that balances sweetness and complements the berries. The angel food cake provides a light, airy base that holds the layers together without being dense.
The trifle is refrigerated for several hours, allowing the flavors to meld and the cake to absorb the strawberry juices for a moist consistency. Topping with freshly whipped cream and additional strawberries adds freshness and a finish of light sweetness. This dessert is visually appealing when served in a clear bowl, showcasing its colorful layers.
This layered dessert makes a great choice for spring and summer, pairing well with casual meals or celebrations. It presents a pleasant contrast of textures from the soft cake, creamy filling, and juicy fruit, making it satisfying without heaviness. The recipe offers flexibility to swap or add other fruits or use pound cake instead of angel food cake for variation.
To maintain neat cake cubes, freezing the angel food cake before cutting helps prevent crumbling. The trifle holds up in the refrigerator for a few days, though the cake may settle. Refresh the top layer with whipped cream before serving for best presentation.
Ingredients
- 3 pints strawberries plus additional for garnish if desired
- ½ cup granulated sugar
- 1 angel food cake homemade or store bought
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Cream Layer
- 16 ounces cream cheese softened
- 1 orange zested & juiced
- ½ cup granulated sugar
- 3 cups heavy whipping cream whipped
Instructions
- Slice strawberries and toss with sugar. Allow to sit at room temperature at least 30 minutes.
- Cut angel food cake into 1" cubes.
- Beat cream cheese, orange zest, sugar, and ¼ cup orange juice until fluffy. Fold in whipped cream.
- Drain strawberries, reserving juices.
- Place ½ of the cake cubes in the bottom of a trifle dish. Drizzle with half of the reserved strawberry juice. Top with ⅓ of the cream cheese mixture and ½ of the strawberries.
- Repeat layers and top with the remaining cream cheese mixture.
- Refrigerate at least 4 hours before serving.
- Whip the remaining 1 cup of heavy cream with powdered sugar. Top the trifle and garnish with additional fresh strawberries if desired.
Notes
- Freeze the angel food cake before cubing to keep the pieces intact during layering.
- Consider adding other fruits like blackberries or peaches to vary the berry flavor.
- Any clear glass dish can be used if a trifle bowl is unavailable.
- Substitute pound cake for angel food cake to create a strawberry shortcake trifle variation.
- Store in the refrigerator up to a few days; the cake may sink slightly but can be refreshed with additional whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582 | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 128mg | 43% |
| Sodium | 286mg | 12% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 1688IU | 34% |
| Vitamin C | 70mg | 78% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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