Strawberry Shortcake Trifle is a layered dessert made with fresh strawberries, creamy cheesecake filling, and angel food cake. Try my Strawberry Shortcake Recipe for a more traditional shortcake.

Strawberry Shortcake Trifle

A traditional trifle is an English dessert that is layered with some sort of cake, custard, fruit, and whipped cream. This strawberry shortcake trifle certainly fits that description. It is a perfect summer treat. And, you can even make your own homemade angel food cake if you have the time.


Strawberry Shortcake Trifle in Trifle Dish

Strawberry Shortcake Trifle Ingredients

Strawberries: I used fresh strawberries in this recipe, but you could get by with frozen strawberries that have thawed. If using fresh strawberries, be sure to wash and hull them. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out. Then, cut them into fourths.

Preserves: Strawberry preserves have pieces of strawberries in them, as opposed to jam or jelly, which would be more syrupy.

Cream Cheese: For the cheesecake filling, you only need half a block of cream cheese (4 ounces). Using the entire block was just too much for this recipe.

Sweetened Condensed Milk: The sweetened condensed milk is important in this sweet treat. Do not use evaporated milk for this recipe. And, just like using only half the cream cheese, you will only need half the can (7 ounces). Yes, that is kind of a pain, but after testing the recipe using the full amounts, it was just too much of the cream cheese mixture.

Whipped Cream: One 8-ounce tub of cool whip is what you will need in this recipe to fold into the cream cheese mixture. You could also make your own whipped topping to use.

Angel Food Cake: Buy a cake at the store that is already made. Or, make a homemade angel food cake.

Process Step for Strawberry Shortcake Trifle

How to Make Strawberry Shortcake Trifle

There are three parts to this trifle–the strawberry mixture, cheesecake, and the cake. First, wash, hull, and quarter the strawberries. (If using frozen strawberries, let them thaw for about 20 minutes for easy cutting.) Combine the strawberries, sugar, and preserves in a medium bowl. Set that in the refrigerator to chill as you continue with the recipe.

Next, in a separate bowl, make the cheesecake filling. Use a hand mixer to combine the cream cheese and sweetened condensed milk. Then, fold in the whipped cream (cool whip) by hand.

Assembling the Trifle

To assemble the strawberry shortcake trifle, I used a trifle dish. But, if you don’t have one of those, use a large glass bowl or large glass vase. The point is to see all those yummy layers in the dessert. 

  1. Cover the bottom of the trifle dish or glass bowl with 1/3 of the cubed angel food cake.
  2. Top cake with 1/3 of the strawberry mixture.
  3. Top with 1/3 of the cheesecake filling.
  4. Repeat this layering two more times.
  5. Refrigerate the dessert until ready to serve.

This dessert is best served the same day. It can be stored, loosely covered, in the refrigerator for up to 3 days. But, the cake will get soggy the longer it sits.

Bowl of Strawberry Shortcake Trifle


Looking for More Strawberry Desserts?

Strawberry Icebox Cheesecake

Strawberry Bars

No-Bake Strawberry Cheesecake

Strawberry Muffins

5 from 1 vote

Strawberry Shortcake Trifle

Prep Time 20 mins
Total Time 20 mins
Strawberry Shortcake Trifle is a layered dessert made with fresh strawberries, creamy cheesecake filling, and angel food cake.


  • 2 pounds fresh strawberries, cut into quarters (approximately 4½ cups)
  • ½ cup granulated sugar
  • ¼ cup strawberry preserves
  • 4 ounces cream cheese, softened
  • ½ can (7 ounces) sweetened condensed milk
  • 8 ounces whipped cream
  • 1 angel food cake, cut into bite sized cubes


  • In a medium bowl, mix together the strawberries, sugar, and preserves. Place in the refrigerator to chill while you prepare the remaining ingredients.
  • In a separate medium mixing bowl, combine cream cheese and sweetened condensed milk with a hand mixer. Fold in whipped topping.
  • To assemble: In a large trifle bowl, add ⅓ of the angel food cake, ⅓ of the strawberry mixture, and ⅓ of the cream cheese mixture. Repeat the layers two more times.
  • Refrigerate until ready to serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made this for Memorial Day dinner and it was a hit, I ended up using 8 oz of cream cheese and a can of condensed milk per 8 oz of cool whip and it was marvelous. Everyone had seconds. It was easy and totally impressive for a get together!

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