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 if eaten the next day because the cream cheese and cake taste better and 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 and 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 pour them onto a heat-safe plate to stop them from further toasting in the pan.
Strawberries
This recipe calls for 1 1/2 pounds of strawberries which is a little over 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.
Trifles are commonly served in clear pedestal dishes, so you can see the layers of cake, fruit, and whipped cream. This is a classic trifle dish (above) but look for other clear pedestal dishes too.
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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| Prep Time | 20 minutes |
| Servings |
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- 1/2 cup almond slivers, toasted
- (2) 8-ounce packages cream cheese, cold
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 2 cups confectioners' sugar (icing sugar)
- 1/2 cup sour cream
- 1 cup whipping cream
- 1/2 10-inch (approximately) almond pound cake, room temperature (about 6 large slices)
- 1 1/2 pounds strawberries, sliced (a little over 4 cups)
Ingredients
Toasted Almonds
Whipped Cream
Trifle
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- To brown the almonds, place them in a nonstick skillet and cook for 2-3 minutes on medium heat, stirring constantly once the pan heats. When the almonds are starting to brown, pour them out of the pan and onto a plate. Set aside to cool.
- 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 and beat 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.
- 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 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 rest of the sliced strawberries on the top of the whipped cream.
- Using a pastry bag with a large star tip, place the rest of the whipped cream into the bag and pipe dollops around the top of the trifle.
- Place the saved whole strawberries on the top of the trifle to decorate it.
- Sprinkle the toasted almonds on top of the trifle. Serve cold.
You can substitute other pound cake flavors for the almond.Β Just use one that doesn't have a very strong flavor.
This dessert is actually better on the second day.
Click here for a buttermilk almond pound cake recipe.
You can substitute a zippered plastic bag for the pastry bag.Β Snip off one of the bottom corners to make a piping bag.Β You do not have to use a star tip using this method.Β Just squeeze out a dollop of whipped cream around the perimeter of the trifle.
To evenly space the dollops of whipped cream on top of the trifle, place evenly-sized dollops at 12 o'clock, then at 6 o'clock, then at 9 o'clock, and then at 3 o'clock.Β Then fill in the rest of the dollops between the ones you just did.