Name: Red Velvet Trifle with Strawberries and Cream Cheese Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-491896H37M47S
Cuisine: American
Ingredients: 4 eggs; 1 cup granulated sugar; ½ cup buttermilk; 2 teaspoons vanilla extract; 2 teaspoons distilled white vinegar; 3 to 4 drops red food coloring; 1 cup cake flour; ⅓ cup Dutch process cocoa powder; 1½ teaspoons baking powder; ½ teaspoon salt; 2 pounds strawberries, stemmed and sliced lengthwise (reserve a few slices for garnish); 1 tablespoon granulated sugar (plus more if needed); 8 ounces cream cheese, room temperature; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 cup powdered sugar, sifted

Jump to Recipe· 4.1 from 78 reviews

If you’ve been on the hunt for the ultimate crowd-pleaser dessert, look no further than this Red Velvet Trifle with Strawberries and Cream Cheese Recipe. Imagine layers of tender, red velvet sponge cake mingling with luscious whipped cream cheese and juicy, sweet strawberries — it’s a symphony of flavors and textures that will delight every spoonful. It’s elegant enough for special occasions but wonderfully simple to whip up, making it a cherished favorite I’m excited to share with you.

Ingredients You’ll Need

A white bowl with smooth, shiny surface holds four raw egg yolks. Three yolks are round and bright yellow, sitting close together near the center. One yolk has a flat, spread shape with a deeper orange color, overlapping two of the round yolks slightly. Clear, glossy egg whites surround the yolks, filling the bottom of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you; each component plays a starring role in crafting this show-stopping dessert. From the rich red velvet cake foundation to the fresh strawberries and smooth cream cheese topping, every ingredient brings something special, making the trifle a perfect balance of color, taste, and texture.

4 eggs: These provide structure and richness to the red velvet sponge cake.
1 cup granulated sugar: Sweetens the cake and helps create a tender crumb.
½ cup buttermilk: Adds moisture and a slight tang that highlights the cake’s flavor.
2 teaspoons vanilla extract: Boosts the aroma and depth of the dessert.
2 teaspoons distilled white vinegar: Reacts with the baking powder to lighten the cake.
3 to 4 drops red food coloring: Gives the iconic red velvet its vibrant, eye-catching color.
1 cup cake flour: Ensures a soft, fine crumb perfect for the trifle layers.
⅓ cup Dutch process cocoa powder: Adds a subtle chocolate flavor essential to red velvet.
1½ teaspoons baking powder: Helps the cake rise beautifully.
½ teaspoon salt: Balances sweetness and enhances flavors.
2 pounds strawberries (stemmed and sliced): Fresh and juicy strawberries provide a natural sweetness and bright contrast, with some slices reserved for garnish.
1 tablespoon granulated sugar: Tossed with strawberries to macerate and draw out their juices.
8 ounces cream cheese (room temperature): The creamy heart of the whipped topping, adding tang and silkiness.
1 teaspoon vanilla extract: Infuses the cream cheese mixture with warmth and depth.
1 cup heavy cream: Whipped to lightness and folded into the cream cheese for fluffy texture.
1 cup powdered sugar (sifted): Adds sweetness and smoothness to the whipped cream cheese blend.

How to Make Red Velvet Trifle with Strawberries and Cream Cheese Recipe

Step 1: Prepare the Sponge Cakes

This step lays the foundation for your trifle. Begin by preheating your oven to 325ºF and prepping two 9-inch cake pans by greasing or lining with parchment paper on the bottoms only. This ensures easy cake release later.

Step 2: Beat the Egg Yolks

In a large bowl, beat the egg yolks until they turn pale and volume increases—this aeration is key to a light cake. After about five minutes, gradually add the sugar, buttermilk, vanilla, vinegar, and food coloring, mixing well after each addition. This mixture brings richness and that signature deep red tone.

Step 3: Incorporate Dry Ingredients

Sift together cake flour, cocoa powder, baking powder, and salt into the egg yolk mixture. Sifting ensures no lumps and a smooth batter, allowing the cocoa’s chocolatey nuance to shine through without overpowering the velvet texture.

Step 4: Whip Egg Whites and Combine

In a separate bowl, beat egg whites until they form medium-stiff peaks. Gently folding these whites into the batter preserves the airiness you just created, crucial for a tender sponge that bakes up beautifully.

Step 5: Bake the Cakes

Divide your batter evenly between the pans and bake for about 30 minutes. You’ll know they’re ready when the surface springs back to the touch and a toothpick inserted in the center comes out clean. Let them cool in their pans on wire racks for an hour to set perfectly.

Step 6: Macerate the Strawberries

Toss your sliced strawberries with granulated sugar and chill them. This step draws out their natural juices, transforming them into sweet, succulent little bursts of flavor that soak beautifully into the cake layers.

Step 7: Whip the Cream Cheese Mixture

Mix softened cream cheese with vanilla until smooth. Then add the heavy cream and powdered sugar, whipping until thick and luscious. This combination becomes the creamy glue that holds the trifle together, providing a tangy balance to the sweet cake and berries.

Step 8: Assemble the Red Velvet Trifle with Strawberries and Cream Cheese Recipe

Now comes the fun part! Cube the cooled sponge cakes and layer half in the bottom of your trifle dish. Spread half the whipped cream cheese mixture on top, then arrange half the strawberries. Repeat the layers once more, topping everything with the remaining cream cheese and smoothing it out. Finish with a few reserved strawberry slices for a stunning presentation. Chill for at least an hour or overnight to let all the flavors meld.

How to Serve Red Velvet Trifle with Strawberries and Cream Cheese Recipe

The image shows a clear glass trifle bowl on a clear glass pedestal, placed on a white marbled surface. Inside the bowl, there are four visible layers: the bottom layer is dark brown chocolate cake pieces, followed by a thick layer of smooth white cream with bits of red strawberry mixed in, then another chunky layer of chocolate cake, topped with a final thick layer of white cream. On the very top, there are thinly sliced red strawberries arranged neatly. In the background, there is a blurred bouquet of pink and yellow roses. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches make the dish pop! Fresh strawberry slices atop your trifle add a burst of vibrant color and signal the juicy fruit inside. You can also sprinkle a dusting of cocoa powder or shaved white chocolate for added elegance and flavor contrast.

Side Dishes

This trifle shines as a standout dessert, but pairing it with light, refreshing sides like a crisp green salad or mild cheeses can balance a richer meal. It’s especially lovely after hearty dinners or holiday feasts, acting as a sweet, satisfying finale.

Creative Ways to Present

For an intimate gathering, individual glass jars or clear cups let each guest enjoy their own portion of the Red Velvet Trifle with Strawberries and Cream Cheese Recipe. Layered so beautifully, it’s practically art! For larger events, a grand trifle bowl in the center encourages sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Any leftover trifle stores beautifully in the refrigerator, tightly covered, for up to 3 days. The flavors only deepen as it sits, making the next-day dessert experience even better. Just give it a gentle stir before serving to revive its freshness.

Freezing

While tempting, freezing this trifle isn’t ideal because the texture of the cream cheese and strawberries can suffer. If you must freeze, do so before assembling, freezing the cake cubes separately and thawing them gently. The cream cheese layer is best made fresh for optimal flavor and texture.

Reheating

This dessert is meant to be enjoyed cold, so reheating isn’t recommended. If you prefer your cream cheese mixture slightly softer, allow the trifle to sit at room temperature for 15 to 20 minutes before serving.

FAQs

Can I use store-bought red velvet cake instead of making the sponge from scratch?

Absolutely! Using a good quality store-bought red velvet cake is a great shortcut that still delivers delicious results. Just cut it into bite-sized pieces and layer as directed.

What can I substitute for buttermilk if I don’t have any on hand?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5–10 minutes until it curdles slightly, then use it in your recipe.

Is there a way to make this recipe vegan or dairy-free?

It’s possible to adapt with plant-based alternatives like vegan cream cheese and non-dairy heavy cream. For eggs, flaxseed or chia seed “eggs” can work, though the texture may vary slightly from the original.

How far in advance can I assemble the trifle?

You can assemble the Red Velvet Trifle with Strawberries and Cream Cheese Recipe up to a day ahead. In fact, chilling overnight helps the flavors meld beautifully. Just cover it tightly and store it in the refrigerator.

Can I use other fruits instead of strawberries?

Definitely! Raspberries, blueberries, or even a medley of mixed berries work wonderfully with the cream cheese and red velvet. Choose fresh, ripe fruit for the best flavor and texture contrast.

Final Thoughts

Every bite of this Red Velvet Trifle with Strawberries and Cream Cheese Recipe is a celebration of flavors and textures coming together in the most delightful way. It’s the kind of dessert that feels special but makes you smile with its simplicity and freshness. I can’t wait for you to try it and make it part of your own happy dessert traditions!