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Judy John

No Bake Strawberry Trifle

This No Bake Strawberry Trifle layers soft cake, creamy filling, and juicy strawberries into a simple yet impressive dessert perfect for sharing with family and friends.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Cake Layer
  • 1 prepared pound cake cut into cubes
Cream Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups whipped topping thawed
Strawberry Layer
  • 4 cups strawberries sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Trifle Bowl
  • Spatula
  • Electric Mixer
  • Measuring Cups
  • Freezer
  • Tray
  • Knife

Method
 

  1. Mix strawberries with sugar and lemon juice, then let them release their juices.
  2. Beat cream cheese and powdered sugar until smooth and fluffy.
  3. Fold whipped topping into the cream cheese mixture until fully combined.
  4. Arrange a layer of cake cubes in the bottom of the trifle bowl.
  5. Add a layer of cream mixture followed by a layer of strawberries.
  6. Repeat layers until all ingredients are used, finishing with strawberries on top.
  7. Chill thoroughly before serving to allow flavors and textures to blend.

Notes

For a softer texture, allow the trifle to chill longer so the cake absorbs more moisture. For more contrast, assemble shortly before serving. Freeze individual portions for up to one month and thaw in the refrigerator. Handle layers gently during assembly to maintain a neat appearance. Customize flavors with blueberries, raspberries, vanilla pudding, or chocolate cake. Store covered in the refrigerator for up to three days.