Red Velvet Cheesecake Trifle

Red velvet cheesecake trifle is made with layers of red velvet cake, homemade whipped strawberry cream cheese, and whipped cream. An easy dessert for any occasion!

I love a really good trifle. It's an easy-to-put-together dessert, yet looks impressive. It also looks great as a centerpiece on a table and can feed a crowd. This red velvet cheesecake trifle is such a light dessert so it's super guilt free! Except if you eat it most of it all by yourself, which is what I did over several days. It is that good!

If you are looking for more red velvet dessert variations, try my pink velvet swiss roll, red velvet cupcakes, green velvet cheesecake trifle or red velvet cake cheesecake.

What ingredients are needed?

• cake flour - this type of flour helps make a soft crumb. You can use all purpose flour, but the cake won't be as light.
• cocoa powder - make sure it is unsweetened.
• baking soda
• salt
• unsalted butter
• granulated sugar
• large egg
• vegetable oil
• vinegar
• vanilla extract
• buttermilk - there are many substitutions for buttermilk, but I don't feel they work nearly as well as buttermilk. Use buttermilk in this recipe if you can.
• red food colouring - I used a liquid food colouring, but gel food colouring can be used as well.
• cream cheese - use full fat cream cheese for best taste.
• powdered sugar
• strawberries - you can use frozen or fresh strawberries. I used fresh as I wanted a few extra for decoration.
• strawberry extract - if you can't find this extract you can leave it out. The strawberry flavour won't be as intense though.
• heavy cream - or whipping cream if you are in Canada.

How do I make the trifle?

First you make the red velvet cake, which is made in an 8-inch pan. You can also use a 9-inch pan if you need to. The cake will not be as tall, but that is fine for cutting it into 1-inch pieces. Just check on the cake 5 minutes before the recipe card states it should be done, as it will be done faster in a 9-inch pan than an 8-inch pan.

Make the whipped strawberry cream cheese while the cake is cooling. You will make the strawberry puree by cooking the strawberries on the stove top. After about 15 minutes they will be very soft and can be mashed with a potato masher. Add the puree to a large mixing bowl and allow it to cool slightly. Once the puree has cooled add the cream cheese, powdered sugar and strawberry extract. Mix that very well together with an electric mixer and then add in the heavy cream, mixing for about 2 minutes.

To make the whipped cream layer, whip the heavy cream until stiff peaks. I did not sweeten this layer and the trifle was plenty sweet for me. If you would like to sweeten the whipped cream layer, add ¼ cup of powdered sugar while whipping the heavy cream.

Assemble the trifle by placing a layer of cake cubes at the bottom of a trifle bowl. Top that with the whipped strawberry cream cheese, and then top that with the whipped cream. Repeat the layers one more time. Sprinkle some cake crumbs on top of the trifle and decorate with strawberries.

This recipe was adapted from this recipe and this recipe.