Introduction

This Strawberry Cream Trifle is a delightful, layered dessert that combines fresh and frozen strawberries with creamy yogurt and cheesecake pudding. Toasted almonds add a wonderful crunch, making it perfect for spring and summer gatherings or a refreshing treat anytime.

The image shows a tall, clear glass bowl filled with multiple layers of dessert. The bottom layer is yellow sponge cake pieces, followed by a thick layer of white cream. Next is a layer of sliced red strawberries, then another sponge cake layer, topped again with white cream mixed with strawberry pieces, and more slices of strawberries. On top, there is a thick white whipped cream layer sprinkled with small, light brown almond pieces, finished with three whole sliced strawberries arranged like a flower. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sliced almonds, toasted
1 package (10.75 oz) frozen pound cake, thawed
1 quart fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 package (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar, for dusting

Instructions

Step 1: Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. Set them aside to cool.
Step 2: Cut the thawed pound cake into 1-inch cubes and set aside.
Step 3: Reserve one strawberry for garnish. Hull the remaining fresh strawberries and cut them into quarters. In a large bowl, combine the fresh and thawed frozen strawberries, mixing gently.
Step 4: Juice the lemon to yield about 2 tablespoons of juice. In another bowl, whisk together the lemon juice, strawberry yogurt, and cheesecake pudding mix until smooth. Carefully fold in 1 cup of the whipped topping.
Step 5: To assemble the trifle, place one-third of the pound cake cubes in the bottom of a trifle bowl. Top with one-third of the strawberry mixture, followed by half of the yogurt mixture spread evenly. Sprinkle with one-third of the toasted almonds.
Step 6: Repeat the layering once more with pound cake, strawberries, yogurt mixture, and almonds.
Step 7: Add the remaining pound cake cubes and the last of the strawberry mixture as the final fruit layer.
Step 8: Spread the remaining whipped topping evenly over the top, creating a smooth surface. Sprinkle with the remaining toasted almonds and dust with powdered sugar.
Step 9: Slice the reserved strawberry to create a fan and place it in the center of the trifle for garnish. Chill the trifle for at least an hour before serving.

Tips & Variations

For extra flavor, soak the pound cake cubes briefly in a splash of strawberry juice or liqueur before layering.
Substitute fresh mango or peaches for strawberries to create a different fruity twist.
Use homemade whipped cream instead of frozen whipped topping for a fresher texture.

Storage

Cover the trifle tightly with plastic wrap and refrigerate for up to 2 days. The flavors meld beautifully, but the pound cake may become softer over time. When ready to serve, give it a gentle stir if you prefer a less layered look. Consume within two days for best freshness.

How to Serve

The image shows a clear glass bowl with a layered dessert placed on a white marbled surface. The dessert has four visible layers starting from the bottom: a thick creamy white layer, a mixture of sliced red strawberries and chunks of golden sponge cake soaked in strawberry sauce, another creamy white layer, and more sponge cake with strawberry pieces on top. The top layer is decorated with fresh sliced strawberries and thin light brown almond slices, giving a mix of smooth, juicy, and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, using all fresh strawberries is a great option. Just be sure to add a little lemon juice or sugar to enhance their flavor if needed.

How far in advance can I prepare this trifle?

This trifle can be assembled up to a day in advance and refrigerated. However, avoid adding the whipped topping and almond garnish until just before serving to maintain texture and appearance.

Strawberry Cream Trifle Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

A delightful and visually stunning Strawberry Cream Trifle featuring layers of tender pound cake, fresh and frozen strawberries, creamy strawberry yogurt pudding mixture, toasted almonds, and whipped topping. Perfect for spring and summer gatherings, this no-bake dessert combines fresh fruit with a luscious, creamy texture for an irresistible treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit and Cake

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 quart fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon

Yogurt Pudding Mixture

3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided

Garnish

Powdered sugar, for dusting

Instructions

Prepare almonds and pound cake. Coarsely chop the toasted sliced almonds using a food chopper and set aside. Cut the thawed pound cake into 1-inch cubes using a bread knife and set aside.
Prepare strawberries. Set aside one whole strawberry for garnish. Hull the remaining fresh strawberries and cut them into quarters. In a large bowl, combine the fresh quartered strawberries with the thawed frozen strawberries in syrup, mixing gently to combine.
Make the yogurt pudding mixture. Juice the lemon to yield 2 tablespoons of lemon juice using a juicer. In a mixing bowl, whisk together the lemon juice, blended strawberry yogurt, and cheesecake instant pudding mix until smooth. Immediately fold in 1 cup of the thawed whipped topping carefully to maintain fluffiness.
Assemble the trifle. In a trifle bowl, place one-third of the pound cake cubes as the bottom layer. Top with one-third of the strawberry mixture spread evenly. Spoon half of the yogurt pudding mixture over the strawberries, spreading evenly with a spatula. Sprinkle one-third of the chopped toasted almonds over the yogurt layer. Repeat this layering once more with pound cake, strawberries, yogurt mixture, and almonds.
Finish assembly and garnish. Place the remaining pound cake cubes on top followed by the remaining strawberry mixture. Spread the remaining whipped topping evenly over the top of the trifle to create a smooth, flat surface. Sprinkle the remaining almonds over the whipped topping. Using a flour/sugar shaker, dust powdered sugar over the top for a delicate finish. Create a strawberry fan with the reserved whole strawberry and place it in the center as a garnish.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Make sure to thaw frozen ingredients completely before assembling for smooth layering.
To toast almonds, spread sliced almonds on a baking sheet and bake at 350°F for 5–7 minutes until golden and fragrant.
This trifle can be made a few hours ahead and refrigerated to allow flavors to meld.
For added texture, consider adding a drizzle of strawberry syrup from the frozen strawberries on each layer.

Keywords: strawberry trifle, cream trifle, layered dessert, no bake dessert, strawberry yogurt dessert, pound cake trifle