This Strawberry Almond Trifle is a great way to use leftover pound cake! It is easy to assemble, can be made ahead of time, and works well for serving at a party.
What is in Strawberry Almond Trifle?
This trifle is made with pound cake, cream cheese, whipped cream, fresh strawberries, and toasted almond slivers! It is easy to assemble and can be eaten right away. However, it is also very delicious the next day, as the cream cheese and cake taste even better the longer they are together!
Use Pound Cake in Strawberry Almond Trifle
I used a Buttermilk Pound Cake with vanilla and almond flavor for this recipe. However, you can use any pound cake with or without the almond flavor. You can also use a layer cake or your favorite store-bought cake. However, if you make the cake, just be sure it is at room temperature, not warm, before using it in this recipe, because the whipped cream needs to stay cold.
Toasted Almonds
One of the things that makes this recipe so delicious is the almonds. Toast them for just a couple of minutes in a non-stick skillet to enhance their flavor. Once they start to brown, remove them from the heat and transfer them to a heat-safe plate to prevent further toasting in the pan.
Strawberries
This recipe calls for 1 1/2 pounds of strawberries, which is about 4 cups of sliced strawberries. You can always add more if you like, but keep one or more strawberries uncut for decorating the top of the dessert.
Whipped Cream
This almond-flavored whipped cream tastes like a no-bake cheesecake filling with cream cheese, sour cream, and whipping cream. It is easy to put together, but remember to have the dairy ingredients cold. Store this dessert in the refrigerator. Enjoy!
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Strawberry Almond Trifle
Ingredients
Toasted Almonds
- ½ cup almond slivers, toasted
Whipped Cream
- (2) 8-ounce packages cream cheese, cold
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 cups confectioners’ sugar (icing sugar)
- ½ cup sour cream
- 1 cup whipping cream
Trifle
- 6 large slices almond pound cake, room temperature
- 1 ½ pounds strawberries, sliced (a little over 4 cups)
Instructions
Toasted Almonds
- To brown the almonds, place them in a nonstick skillet and cook for 2-3 minutes over medium heat, stirring constantly once the pan heats. When the almonds start to brown, pour them out of the pan and onto a plate. Set aside to cool.
Whipped Cream
- In a mixing bowl, place the cream cheese, vanilla extract, and almond extract. Beat until starting to soften.
- Add the confectioners' sugar a little at a time, beating the cream cheese mixture until smooth and creamy.
- Add the sour cream and whipping cream and beat for about 2 minutes until thick and creamy.
Trifle
- Cut the cake into slices and cut each slice into small blocks. Place half of the cake blocks into the bottom of the trifle dish or other clear dish.
- On top of the cake, place about 1/3 of the whipped cream and spread it out to cover the cake.
- Wash, hull, and slice the strawberries. Leave one or two whole strawberries to garnish the top of the trifle. Place half of the sliced strawberries on top of the cream, spreading them out evenly.
- Add another layer of cake, using all of it.
- Make another layer of whipped cream, using 1/2 of what is left.
- Place the remaining sliced strawberries on top of the whipped cream.
- Using a pastry bag with a large star tip, fill the bag with the remaining whipped cream and pipe dollops around the top of the trifle.
- Place the whole strawberries on top of the trifle to decorate it.
- Sprinkle the toasted almonds over the trifle. Serve cold.