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Strawberry Angel Food Cake Trifle - Light, Fresh, and Perfect for Parties

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 store-bought angel food cake (or homemade), cut into 1-inch cubes
  • 2 pounds fresh strawberries, hulled and sliced (reserve a few whole for garnish)
  • 1/3 cup granulated sugar (for macerating the berries)
  • 1 tablespoon lemon juice (optional, brightens the strawberries)
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar (plus more to taste)
  • 1 teaspoon pure vanilla extract
  • 2 cups cold heavy whipping cream
  • Pinch of salt
  • Optional add-ins: 2–3 tablespoons strawberry jam, a splash of Grand Marnier or orange juice, fresh mint for garnish

Method
 

  1. Prep the strawberries: In a bowl, toss sliced strawberries with granulated sugar and lemon juice. Let sit 15–20 minutes until the juices release. If you like a stronger strawberry flavor, stir in the jam.
  2. Make the cream layer: Beat the cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth. In a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cream cheese mixture until fluffy and uniform.
  3. Cube the cake: Cut the angel food cake into bite-size cubes. Keep pieces fairly even so the layers look neat.
  4. Layer the trifle: In a clear trifle dish or large glass bowl, add a layer of cake cubes. Spoon over some strawberries with a little of their juice. Add a layer of the cream mixture, spreading gently to the edges.
  5. Repeat: Continue layering cake, strawberries, and cream until you reach the top. Aim for 3–4 layers, finishing with cream.
  6. Garnish: Top with a few whole or halved strawberries. Add mint if you like a fresh pop of color.
  7. Chill: Cover and refrigerate for at least 1 hour (and up to 8) so the flavors meld. Serve chilled.