Strawberry Cheese Cake Trifle: How Far in Advance Can You Make It?

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Discussion Overview

The thread centers around the preparation and variations of a Strawberry Cheesecake Trifle, with participants sharing their experiences regarding how far in advance it can be made, recipe specifics, and ingredient adjustments.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions making the trifle the night before a show, noting that it chills well and improves in flavor over time.
  • Another participant shares their experience of adjusting the recipe by reducing the amount of almond extract after finding it overwhelming.
  • Several users discuss their variations of the recipe, including using frozen strawberries and omitting sugar, as well as experimenting with different cake bases.
  • One participant expresses concern about a potential typo in the almond extract measurement, suggesting that two tablespoons would be excessive.
  • Another participant shares a recipe they have received positive feedback on, detailing the ingredients and preparation steps.
  • Some participants inquire about serving sizes and whether they should prepare multiple trifles for events.
  • One participant mentions the idea of adding food coloring to the cream cheese mixture for a pink appearance, referencing a picture they found online.

Areas of Agreement / Disagreement

Views differ regarding the appropriate amount of almond extract to use, with some participants advocating for a reduction while others note that their recipes call for the higher amount. There is no clear consensus on the best way to adapt the recipe for visual appeal.

Contextual Notes

Participants are sharing personal experiences and variations of the trifle recipe, often in the context of upcoming events or fundraisers.

Who May Find This Useful

Consultants looking for recipe ideas and tips for preparing the Strawberry Cheesecake Trifle, as well as those interested in variations and serving suggestions.

N
NMmommy
Messages
253
How far in advance can I make it? Will it chill well?
 
I've been offering this and the Black Forest Trifle for my shows. I regularly make it the night before. It chills well. As a matter of fact, my DH ate the leftovers from one show for a couple of days and said it just got better.
 
  • Thread starter
  • #3
I just made it and think I missed up the sugar almond thing. Maybe I am not a fan of almond. I washed it off and sprinkled a little sugar on it.
 
Shannon can you post your recipe? I am planning on making this for the first time at my fundraiser on Saturday. The recipe I will be using doesn't call for almond. I hope I don't screw it up!

Rae can you post your's as well? The recipe I was using was in Bee's packet (or I made it up). Just store bought angel food cake, cheesecake pudding mix, cool whip, strawberries, milk. Is that too simple?
 
Shannon~ Did the recipe you have call for two TABLESPOONS of almond extract? I think there was a typo at one point...that would be nasty tasting!


Here is the one I use, and everyone RAVES about it! Also, I noticed that I have only been using the small container of Cool Whip (8 oz.) and it works fine!

Strawberry Cheesecake Trifle
Ingredients:
• 2 quarts strawberries, sliced
• 2 tablespoons sugar
• 2 teaspoons almond extract
• ---
• 2--8 ounce blocks cream cheese, softened
• 1 C. sour cream
• 2 C. powdered sugar
• 1 t. vanilla extract
• 1/4 t. almond extract
• 16 ounce tub whipped topping or 1 pint cream, whipped
• 1 large angel food or pound cake, torn into pieces
Preparation:
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside. Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.
In a trifle bowl: 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat layers. Garnish with remaining berries. Refrigerate.

Here's what I have been using for the pound cake:
yellow or butter flavored cake mix
mix as directed but add:
1 extra egg
1 small box vanilla instant pudding
2 t. PC vanilla
2 t. almond extract

Line SBP with parchement paper and bake at 350 for 25 minutes

You only use about 2/3 of the cake once you have diced it up into small cubes! Have fun eating the rest! :)
 
On the strawberries...I learned that you can use your UM (a much higher priced item than the Egg Slicer Plus) to slice up the strawberries. I bought the frozen strawberries, so keep them frozen. Then slide the frozen strawberries onto the prongs and slice away. It works and they are all uniform and there is less mess! We did this because I forgot to thaw out the strawberries for the Lime-Berry trifle. For the demo I would probably go ahead and have them thawed out (pre-sliced) then just show them what they can do in a pinch.

Thanks for posting the recipe, Kelly.
 
  • Thread starter
  • #7
OMG! Yes it called for two which I thought was for a LOT! When I tasted it I gaged. That is why I rinsed them and sprinkled them with just sugar. Thanks for letting me and I will change it. I got home last night and realized I forgot the sourcream. It still tasted great though.
 
Kelley's using the same recipe I am. And, yes, mine called for 2T of almond extract, but I cut that back to 2 t.

Also, the strawberries around here aren't looking too good yet. I've been cheating by purchasing frozen sliced strawberries with sugar. I just thaw them out and omit the sugar from the recipe. So far, so good.
 
I actually did a web search for that recipe and found it on several sites and they all called for 2 tablespoons. I was kinda surprised but that's what they all said. Guess it's not a typo but I don't put that much either.
 
  • Thread starter
  • #10
Well 2 T is away to much!!! One of the lady's said I should use Amaretto on them.
 
I was also thinking when strawberries are out of season or cost too much--this would be really good with CHERRY PIE FILLING!!! Or any other filling that floats your boat!!
 
All of it sounds yummy. My Trifle Bowl is in route - can't wait to try out this recipe in my bowl....:o
 
Does anyone know how many this will serve? I'm wondering if I need to do more than one.
 
Technically, the trifle is supposed to serve 16, but IMO that's on the conservative side. I could eat 1/4 of it in a sitting, lol!
 
Technically, the trifle is supposed to serve 16, but IMO that's on the conservative side!!! I could eat 1/4 of it in a sitting, lol!
 
Thanks for the recipe! I want to try this at my HWC fundraiser.
 
I'm just making one so I hope they aren't selfish and let everyone get a taste! :) I'm going to be making two apps. two main dishes and 3 desserts so hopefully that'll be plenty to go around!!
 
KellyTheChef said:
Shannon~ Did the recipe you have call for two TABLESPOONS of almond extract? I think there was a typo at one point...that would be nasty tasting!


Here is the one I use, and everyone RAVES about it! Also, I noticed that I have only been using the small container of Cool Whip (8 oz.) and it works fine!

Strawberry Cheesecake Trifle
Ingredients:
• 2 quarts strawberries, sliced
• 2 tablespoons sugar
• 2 teaspoons almond extract
• ---
• 2--8 ounce blocks cream cheese, softened
• 1 C. sour cream
• 2 C. powdered sugar
• 1 t. vanilla extract
• 1/4 t. almond extract
• 16 ounce tub whipped topping or 1 pint cream, whipped
• 1 large angel food or pound cake, torn into pieces
Preparation:
Set aside some berries for garnish. Mix rest with sugar and almond extract. Set aside. Mix cream cheese, sour cream, powdered sugar, vanilla and almond extract. Fold in whipped cream.
In a trifle bowl: 1/2 cake, 1/2 berries, 1/2 cream cheese mixture, repeat layers. Garnish with remaining berries. Refrigerate.

Here's what I have been using for the pound cake:
yellow or butter flavored cake mix
mix as directed but add:
1 extra egg
1 small box vanilla instant pudding
2 t. PC vanilla
2 t. almond extract

Line SBP with parchement paper and bake at 350 for 25 minutes

You only use about 2/3 of the cake once you have diced it up into small cubes! Have fun eating the rest! :)
Click to expand...
Has anyone made this adding food coloring or Koolaid to the cream cheese/sour cream mixture so it's pink? I'd love to make it look a little more pink for HWC. I think I saw someone's picture on here that was mostly pink, but now I'm not sure where it is.
 
Oooh, I just found the awesome picture of Jennifer Knapp's pink trifle. I think I'll have to do this at my HWC fundraiser on Wednesday! Here's the link if anyone else missed it!

http://www.chefsuccess.com/showthread.php?t=19713&highlight=pink+trifle

I assume I can follow the recipe above and just add the strawberry jello to the cream cheese/sour cream mixture. Has anyone tried that??? I like the idea of the almond extract/sugar mixture tossed with strawberries.
 
pamperedbecky said:
Oooh, I just found the awesome picture of Jennifer Knapp's pink trifle. I think I'll have to do this at my HWC fundraiser on Wednesday! Here's the link if anyone else missed it!

http://www.chefsuccess.com/showthread.php?t=19713&highlight=pink+trifle

I assume I can follow the recipe above and just add the strawberry jello to the cream cheese/sour cream mixture. Has anyone tried that??? I like the idea of the almond extract/sugar mixture tossed with strawberries.
Click to expand...
Becky~

If you are doing everything else "by the recipe" I wouldn't add Jello or Kool Aid...it might compete with the almond flavoring. I would just use food coloring!

JMHO!
 
KellyTheChef said:
Becky~

If you are doing everything else "by the recipe" I wouldn't add Jello or Kool Aid...it might compete with the almond flavoring. I would just use food coloring!

JMHO!
Click to expand...
Ok, cool, that's good to know. That does make total sense! Thanks!
 
A good shortcut might be to use cheesecake flavored instant pudding mix -- like in the Celebrations cheesecake recipe from a couple of years ago.
 
I made this at the show tonight and it is to DIE for!!!! If you haven't made it yet you have to make it!
 

Frequently Asked Questions

How far in advance can I make a Strawberry Cheese Cake Trifle?

You can make a Strawberry Cheese Cake Trifle up to 1-2 days in advance. This allows the flavors to meld together while keeping the ingredients fresh.

Will the trifle hold up if made a day before serving?

Yes, making the trifle a day before serving is ideal. It allows the layers to set properly, enhancing the overall flavor and texture.

Can I prepare the individual components ahead of time?

Absolutely! You can prepare the cheesecake filling, strawberries, and cake layers a few days in advance and assemble the trifle on the day of serving for the best presentation.

How should I store the trifle if made in advance?

Store the trifle in the refrigerator, covered with plastic wrap or a lid, to keep it fresh and prevent it from absorbing any odors from the fridge.

Will the texture change if I make it too far in advance?

If made more than 2 days in advance, the texture may become soggy as the layers absorb moisture. It’s best to stick to the 1-2 day guideline for optimal results.

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