Delish Strawberry Chocolate Pound Cake Trifle
Layers of chocolate pound cake, juicy strawberries, silky chocolate pudding, and a fluffy cheesecake whipped cream come together in this stunning, no-bake trifle that’s perfect for parties and potlucks.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 16 ounce chocolate pound cake, cut into 1-inch cubes store-bought or homemade
- 4 cup fresh strawberries, sliced
- 2 tablespoon granulated sugar for macerating strawberries
- 5.9 ounce instant chocolate pudding mix large box
- 3 cup cold milk for pudding
- 8 ounce cream cheese, softened room temperature
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cup heavy whipping cream well chilled
- 0.5 cup dark chocolate shavings for garnish
- 0.5 cup sliced strawberries for garnish
Instructions
Preparation Steps
- Toss sliced strawberries with granulated sugar in a bowl and let sit for 10 minutes to release juices.
- Whisk instant chocolate pudding mix with cold milk for 2 minutes until thickened; set aside to fully set.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture to make a light cheesecake whipped cream.
- Layer the trifle: Add a third of the cake cubes to the bottom of a trifle dish, spoon over some macerated strawberries with a bit of their juices, spread a layer of chocolate pudding, then a layer of cheesecake whipped cream. Repeat layers two more times.
- Chill for at least 60 minutes to set. Before serving, top with chocolate shavings and extra sliced strawberries.
Notes
Make ahead up to 24 hours; keep covered and refrigerated. For a shortcut, use whipped topping instead of homemade whipped cream (use 16.0 ounce). Swap chocolate pound cake for brownies if desired.