Description

A light and creamy gluten-free strawberry cream cheese trifle made with fluffy sponge cake, sweetened cream cheese filling, fresh berries, and airy whipped cream. This elegant layered dessert is perfect for gatherings and tastes even better when prepared ahead of time.

Ingredients

For the Cream Cheese Filling

2 packages (8 oz / 226 g each) cream cheese, softened

2 cups (240 g) powdered sugar

1½ teaspoons almond extract (optional)

1 teaspoon vanilla extract

For the Whipped Cream

2 cups (480 ml) heavy cream

6 tablespoons powdered sugar

1 teaspoon vanilla extract

For Assembly

1 gluten-free angel food cake (cut or torn into bite-size pieces)

4 cups (about 490 g) fresh strawberries and raspberries, sliced
(or berries of choice)

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Instructions

1. Make the Cream Cheese Filling

Place softened cream cheese into a large mixing bowl. Add powdered sugar, vanilla extract, and almond extract. Beat using a hand or stand mixer until smooth, creamy, and lump-free. Set aside.

2. Prepare the Whipped Cream

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract. Beat until stiff peaks form. Avoid overmixing.

3. Start Layering

Add a layer of cake pieces to the bottom of a trifle dish or large glass bowl.

4. Add Cream Cheese Layer

Spread a thick layer of the cream cheese mixture evenly over the cake pieces.

5. Add Berries

Scatter sliced strawberries and berries evenly over the cream cheese layer.

6. Add Whipped Cream

Spread a layer of whipped cream over the berries, smoothing gently.

7. Repeat Layers

Repeat the layers in the same order:

Cake
Cream cheese filling
Berries
Whipped cream

Finish with whipped cream on top and garnish with extra berries if desired.

8. Chill

Refrigerate for at least 2 hours before serving. For best results, chill overnight.

9. Serve

Scoop deep portions using a large spoon to capture all layers in each serving. Serve cold.

Notes

Gluten-Free Tip: Use a light gluten-free sponge or angel food cake for the best airy texture. Dense cakes may become heavy after chilling.
Make Ahead: The trifle tastes best when assembled the day before serving.
Storage: Store covered in the refrigerator for up to 3 days. Texture softens over time.
Freezing: Do not freeze the assembled trifle. Cream cheese filling can be frozen for up to 1 month and re-whipped after thawing. Cake can be frozen up to 3 months.
Dairy-Free Option: Substitute dairy-free cream cheese and coconut cream or plant-based whipping cream.
Individual Servings: Assemble in glasses or jars for mini trifles perfect for parties.

Prep Time: 25 min