Gluten-Free Strawberry Cream Cheese Trifle

strawberry cream cheese trifle in a glass trifle dish.

Meaningful Eats

Gluten-Free Strawberry Cream Cheese Trifle

8 servings

This gluten-free strawberries and cream trifle is my all-time favorite summer dessert!

Made with soft, fluffy gluten-free angel food cake, it’s an easy make-ahead treat that always looks impressive.

Course desserts

Cuisine American

Prep Time 25

Chill time 2

Total Time 2 25

Author Erin Collins

Ingredients

For the Cream Cheese Filling:

2 - 8 oz packages (448g) cream cheese
2 cups (240g) powdered sugar
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract

For the Whipped Cream:

2 cups (480ml) heavy cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Rest:

1 angel food cake
4 cups (492g) fresh raspberries and thinly sliced strawberries or any berries of choice

Instructions

Allow the cream cheese to soften at room temperature, then place in a mixing bowl. Add powdered sugar, almond extract, and vanilla. Mix until smooth.
Whip up the heavy cream, powdered sugar, and vanilla until it forms stiff peaks.
Assemble the trifle by placing a layer or broken up angel food cake in the bottom, followed by a spread of the cream cheese mixture.
Top the cream cheese mixture with berries and then whipped cream on top of the berries. Repeat the layers again and finish with whipped cream on the tp. Decorate with raspberries.
Let sit in the fridge for at least 2 hours! (The longer it sits the better - preferably make it the night before). Serve cold, scooping servings into dessert glasses. Enjoy!

Notes

Gluten-free: This trifle uses my gluten-free angel food cake recipe for it's spongy cake pieces.

Dairy-free: You can use dairy-free cream cheese for the cream cheese filling as well as dairy-free heavy cream or coconut cream for the whipped cream. The angel food cake is naturally dairy-free!

Trifle Dish: I like to use a glass trifle dish with a little wow-factor, like this one!

To Make-Ahead: This trifle is best made the night before serving! You can make the cream cheese filling and whipped cream up to 2 days in advance, store them separately in airtight containers in the fridge, and then assemble closer to serving. The cake can be made 2-3 days ahead, if stored tightly covered in plastic wrap or in an airtight container.

To Store: Store leftovers in the fridge, either covered tightly in plastic wrap or with a lid. It will keep for up to 3 days.

To Freeze: I don't recommend freezing the assembled trifle. The cream cheese filling can be frozen for up to 1 month, then thawed in the fridge and re-whipped before use. The cake will keep in the freezer for up to 3 months. I don't recommend freezing the berries or whipped cream.

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